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Register a new userThe Effect of Processing in Green Peas on Antioxidants
تأثير عملية التصنيع في النشاط المضاد للأكسدة في البازلاء الخضراء المصنعة
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درست بعض المؤشرات الكيميائية للبازلاء الخضراء (رطوبة، رماد، سكريات، دهن) و المواد الفعالـة بيولوجياً (الفينولات الكلية، فيتامين C) . ثم قورنت بالمؤشرات الكيميائية في البازلاء المصنعة (التجميد، التعليب). دلّت النتائج على وجود فروق معنوية بين المؤشرات الكيميائية للبـازلاء الخـضراء الطازجـة و البازلاء المصنعة من حيث محتواها من فيتامين C و الفينولات الكلية. بينما انخفض فيتامين C بمعـدل 35 % بعد عملية التجميد، بقي نحو 16 % في البازلاء المعلبة. أما فيما يتعلق بـالفينولات الكليـة فقـد انخفضت من 150 مغ/100غ مادة رطبة في البازلاء الخضراء الطازجة إلى 140 مغ/100غ مادة رطبـة في البازلاء المعلبة، و وصلت إلى 120 مغ/100غ مادة رطبة في البازلاء المجمدة. و قد ترافق ذلـك مـع انخفاض معنوي في النشاط المضاد للأكسدة (05.0<P) . كما لوحظ انخفاض معنوي في البازلاء الخضراء (المعلبة و المجمدة) التي خُزنت مدة 8 أسابيع في كمية فيتامين C و النشاط المضاد للأكسدة ( 05.0<P ).
The changes in green peas, processed by using freezing and bleaching were compared with their chemical composition (moisture, ash, sugar, fat). Effect of freezing and bleaching processes of green peas on the ascorbic acid, total phenolic compounds,and antioxidant activity were investigated. Significant changes were occurred between fresh and processed peas with regard to their content of ascorbic acid, total phenols, and antioxidant activity as measured by DPPH. Vitamin C content reduced to 65% in frozen peas and to16% in bleaching peas. The decreased in total phenols was less, being 150mg/100g fw in fresh peas reduced to 140 mg/100g fw in bleaching peas, and reached 120mg /100g fw in freeze peas. These changes have been reflected significantly (P<0.05) in antioxidant activities. Storage of green peas, frozen or boiled peas, for 8 weeks, resulted in significant loss in vit C, antioxidant activity(P<0.05).
References used
A. O. A. C. (2000). Official methods of Analysis of the Association of official Analytical Chemists, 17ed Maryland. U.S.A
Favell, D, J. (1998). Acomparison of the vitamin C content of fresh and frozen vegetables. Food chemistry 62, 59-64
Lee, Y., Howard, L. R; Villalon, B. (1995). Flavonoids and antioxidant activity of fresh (Capsicum annum) cultivars J.Food Sci. 60: 473-476
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