Effect of blanching treatments on antioxidant activity of frozen green Capsicum (Capsicum annuum L. var bell pepper)


Citation

Norafida A., . and Aminah A., . Effect of blanching treatments on antioxidant activity of frozen green Capsicum (Capsicum annuum L. var bell pepper). pp. 1427-1434. ISSN 2231-754

Abstract

Antioxidant activities were evaluated in steaming hot water and microwave blanchings at different temperature time and microwave power level on frozen green capsicum. Results showed frozen green capsicum blanched using microwave at high level/90 seconds (sample J)contain higher level of Ferric Reducing Antioxidant Potential (FRAP) compared to fresh green capsicum. Sample J and fresh green capsicum were significantly higher (p0.05) compared to other treatments for Total Phenolic Content (TPC) Radical Scavenging Activity (DPPH) and FRAP from 0 to 3rd month frozen storage. Overall the sequences from highest to lowest in blanching treatments for TPC DPPH and FRAP were J (microwave high level/90 seconds)A (Fresh)H (Microwave Medium Level/120 seconds)D (Hot Water 80C/150 seconds)K (Microwave High Level/120 seconds)I (Microwave Medium Level/150 seconds)F (Microwave Low Level/150 seconds)B (Steam 100C/150 seconds)E (Boiling Water 100C/120 seconds)G (Microwave Low Level/180 seconds)C (Steam 100C/180 seconds).Frozen storage for 0 and 3rd months showed no significant difference (p0.05) which indicated no changes on antioxidant activity during frozen storage at -18C.


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Abstract

Antioxidant activities were evaluated in steaming hot water and microwave blanchings at different temperature time and microwave power level on frozen green capsicum. Results showed frozen green capsicum blanched using microwave at high level/90 seconds (sample J)contain higher level of Ferric Reducing Antioxidant Potential (FRAP) compared to fresh green capsicum. Sample J and fresh green capsicum were significantly higher (p0.05) compared to other treatments for Total Phenolic Content (TPC) Radical Scavenging Activity (DPPH) and FRAP from 0 to 3rd month frozen storage. Overall the sequences from highest to lowest in blanching treatments for TPC DPPH and FRAP were J (microwave high level/90 seconds)A (Fresh)H (Microwave Medium Level/120 seconds)D (Hot Water 80C/150 seconds)K (Microwave High Level/120 seconds)I (Microwave Medium Level/150 seconds)F (Microwave Low Level/150 seconds)B (Steam 100C/150 seconds)E (Boiling Water 100C/120 seconds)G (Microwave Low Level/180 seconds)C (Steam 100C/180 seconds).Frozen storage for 0 and 3rd months showed no significant difference (p0.05) which indicated no changes on antioxidant activity during frozen storage at -18C.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: Blanching
AGROVOC Term: Antioxidants
AGROVOC Term: Capsicum
AGROVOC Term: Capsicum annuum
AGROVOC Term: Bell peppers
AGROVOC Term: Frozen foods
AGROVOC Term: Steaming
AGROVOC Term: Freezing
AGROVOC Term: Food preservation
AGROVOC Term: Microwave ovens
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:29
URI: http://webagris.upm.edu.my/id/eprint/24655

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