Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard

This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of tot...
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Gespeichert in:

Autor*in:	Fen Zhang [verfasserIn] Jiaqi Zhang [verfasserIn] Hongmei Di [verfasserIn] Pingxin Xia [verfasserIn] Chenlu Zhang [verfasserIn] Zihan Wang [verfasserIn] Zhiqing Li [verfasserIn] Shuya Huang [verfasserIn] Mengyao Li [verfasserIn] Yi Tang [verfasserIn] Ya Luo [verfasserIn] Huanxiu Li [verfasserIn] Bo Sun [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	baby mustard long-term frozen storage blanching glucosinolates antioxidants

Übergeordnetes Werk:	In: Frontiers in Nutrition - Frontiers Media S.A., 2014, 8(2021)
Übergeordnetes Werk:	volume:8 ; year:2021

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3389/fnut.2021.665482

Katalog-ID:	DOAJ050183745

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allfields	10.3389/fnut.2021.665482 doi (DE-627)DOAJ050183745 (DE-599)DOAJ32b46e2b769845c9a9803f5d1d0cfe17 DE-627 ger DE-627 rakwb eng TX341-641 Fen Zhang verfasserin aut Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching. baby mustard long-term frozen storage blanching glucosinolates antioxidants Nutrition. Foods and food supply Jiaqi Zhang verfasserin aut Hongmei Di verfasserin aut Pingxin Xia verfasserin aut Chenlu Zhang verfasserin aut Zihan Wang verfasserin aut Zhiqing Li verfasserin aut Shuya Huang verfasserin aut Mengyao Li verfasserin aut Yi Tang verfasserin aut Ya Luo verfasserin aut Huanxiu Li verfasserin aut Bo Sun verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 8(2021) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:8 year:2021 https://doi.org/10.3389/fnut.2021.665482 kostenfrei https://doaj.org/article/32b46e2b769845c9a9803f5d1d0cfe17 kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2021.665482/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 8 2021
spelling	10.3389/fnut.2021.665482 doi (DE-627)DOAJ050183745 (DE-599)DOAJ32b46e2b769845c9a9803f5d1d0cfe17 DE-627 ger DE-627 rakwb eng TX341-641 Fen Zhang verfasserin aut Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching. baby mustard long-term frozen storage blanching glucosinolates antioxidants Nutrition. Foods and food supply Jiaqi Zhang verfasserin aut Hongmei Di verfasserin aut Pingxin Xia verfasserin aut Chenlu Zhang verfasserin aut Zihan Wang verfasserin aut Zhiqing Li verfasserin aut Shuya Huang verfasserin aut Mengyao Li verfasserin aut Yi Tang verfasserin aut Ya Luo verfasserin aut Huanxiu Li verfasserin aut Bo Sun verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 8(2021) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:8 year:2021 https://doi.org/10.3389/fnut.2021.665482 kostenfrei https://doaj.org/article/32b46e2b769845c9a9803f5d1d0cfe17 kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2021.665482/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 8 2021
allfields_unstemmed	10.3389/fnut.2021.665482 doi (DE-627)DOAJ050183745 (DE-599)DOAJ32b46e2b769845c9a9803f5d1d0cfe17 DE-627 ger DE-627 rakwb eng TX341-641 Fen Zhang verfasserin aut Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching. baby mustard long-term frozen storage blanching glucosinolates antioxidants Nutrition. Foods and food supply Jiaqi Zhang verfasserin aut Hongmei Di verfasserin aut Pingxin Xia verfasserin aut Chenlu Zhang verfasserin aut Zihan Wang verfasserin aut Zhiqing Li verfasserin aut Shuya Huang verfasserin aut Mengyao Li verfasserin aut Yi Tang verfasserin aut Ya Luo verfasserin aut Huanxiu Li verfasserin aut Bo Sun verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 8(2021) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:8 year:2021 https://doi.org/10.3389/fnut.2021.665482 kostenfrei https://doaj.org/article/32b46e2b769845c9a9803f5d1d0cfe17 kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2021.665482/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 8 2021
allfieldsGer	10.3389/fnut.2021.665482 doi (DE-627)DOAJ050183745 (DE-599)DOAJ32b46e2b769845c9a9803f5d1d0cfe17 DE-627 ger DE-627 rakwb eng TX341-641 Fen Zhang verfasserin aut Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching. baby mustard long-term frozen storage blanching glucosinolates antioxidants Nutrition. Foods and food supply Jiaqi Zhang verfasserin aut Hongmei Di verfasserin aut Pingxin Xia verfasserin aut Chenlu Zhang verfasserin aut Zihan Wang verfasserin aut Zhiqing Li verfasserin aut Shuya Huang verfasserin aut Mengyao Li verfasserin aut Yi Tang verfasserin aut Ya Luo verfasserin aut Huanxiu Li verfasserin aut Bo Sun verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 8(2021) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:8 year:2021 https://doi.org/10.3389/fnut.2021.665482 kostenfrei https://doaj.org/article/32b46e2b769845c9a9803f5d1d0cfe17 kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2021.665482/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 8 2021
allfieldsSound	10.3389/fnut.2021.665482 doi (DE-627)DOAJ050183745 (DE-599)DOAJ32b46e2b769845c9a9803f5d1d0cfe17 DE-627 ger DE-627 rakwb eng TX341-641 Fen Zhang verfasserin aut Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching. baby mustard long-term frozen storage blanching glucosinolates antioxidants Nutrition. Foods and food supply Jiaqi Zhang verfasserin aut Hongmei Di verfasserin aut Pingxin Xia verfasserin aut Chenlu Zhang verfasserin aut Zihan Wang verfasserin aut Zhiqing Li verfasserin aut Shuya Huang verfasserin aut Mengyao Li verfasserin aut Yi Tang verfasserin aut Ya Luo verfasserin aut Huanxiu Li verfasserin aut Bo Sun verfasserin aut In Frontiers in Nutrition Frontiers Media S.A., 2014 8(2021) (DE-627)790231158 (DE-600)2776676-7 2296861X nnns volume:8 year:2021 https://doi.org/10.3389/fnut.2021.665482 kostenfrei https://doaj.org/article/32b46e2b769845c9a9803f5d1d0cfe17 kostenfrei https://www.frontiersin.org/articles/10.3389/fnut.2021.665482/full kostenfrei https://doaj.org/toc/2296-861X Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4367 GBV_ILN_4700 AR 8 2021
language	English
source	In Frontiers in Nutrition 8(2021) volume:8 year:2021
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topic_facet	baby mustard long-term frozen storage blanching glucosinolates antioxidants Nutrition. Foods and food supply
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container_title	Frontiers in Nutrition
authorswithroles_txt_mv	Fen Zhang @@aut@@ Jiaqi Zhang @@aut@@ Hongmei Di @@aut@@ Pingxin Xia @@aut@@ Chenlu Zhang @@aut@@ Zihan Wang @@aut@@ Zhiqing Li @@aut@@ Shuya Huang @@aut@@ Mengyao Li @@aut@@ Yi Tang @@aut@@ Ya Luo @@aut@@ Huanxiu Li @@aut@@ Bo Sun @@aut@@
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callnumber-first	T - Technology
author	Fen Zhang
spellingShingle	Fen Zhang misc TX341-641 misc baby mustard misc long-term frozen storage misc blanching misc glucosinolates misc antioxidants misc Nutrition. Foods and food supply Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard
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topic_title	TX341-641 Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard baby mustard long-term frozen storage blanching glucosinolates antioxidants
topic	misc TX341-641 misc baby mustard misc long-term frozen storage misc blanching misc glucosinolates misc antioxidants misc Nutrition. Foods and food supply
topic_unstemmed	misc TX341-641 misc baby mustard misc long-term frozen storage misc blanching misc glucosinolates misc antioxidants misc Nutrition. Foods and food supply
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title	Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard
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title_full	Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard
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author_browse	Fen Zhang Jiaqi Zhang Hongmei Di Pingxin Xia Chenlu Zhang Zihan Wang Zhiqing Li Shuya Huang Mengyao Li Yi Tang Ya Luo Huanxiu Li Bo Sun
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title_sort	effect of long-term frozen storage on health-promoting compounds and antioxidant capacity in baby mustard
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title_auth	Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard
abstract	This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching.
abstractGer	This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching.
abstract_unstemmed	This study investigated the effects of blanching and subsequent long-term frozen storage on the retention of health-promoting compounds and antioxidant capacity in frozen lateral buds of baby mustard. Results showed that all glucosinolates were well preserved during frozen storage, and 72.48% of total glucosinolate content was retained in the unblanched treatment group after 8 months, as were chlorophylls, carotenoids, ascorbic acid, total phenolics, soluble sugars, soluble proteins, and antioxidant capacity. The loss of nutritional qualities mainly occurred in the 1st month of frozen storage, and nutritional qualities in the unblanched treatment group were significantly better than those in the blanched treatment group during frozen storage. Blanching before freezing reduced contents of high-content glucosinolates and ascorbic acid, as well as antioxidant capacity levels. Therefore, we recommend using long-term frozen storage to preserve the quality of baby mustard to achieve annual supply, and freezing without blanching.
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title_short	Effect of Long-Term Frozen Storage on Health-Promoting Compounds and Antioxidant Capacity in Baby Mustard
url	https://doi.org/10.3389/fnut.2021.665482 https://doaj.org/article/32b46e2b769845c9a9803f5d1d0cfe17 https://www.frontiersin.org/articles/10.3389/fnut.2021.665482/full https://doaj.org/toc/2296-861X
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author2	Jiaqi Zhang Hongmei Di Pingxin Xia Chenlu Zhang Zihan Wang Zhiqing Li Shuya Huang Mengyao Li Yi Tang Ya Luo Huanxiu Li Bo Sun
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up_date	2024-07-03T13:28:47.806Z
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