By William H. Ukers
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2008) and Jones et al. (2010), and can be attributed to thermal inactivation of myrosinase. Sulforaphane content behavior differed between both cauliflower varieties considered in this study, most likely due to different kinetic and physicochemical properties of myrosinase in both vegetables (Yen and Wei, 1993), or to different glucoraphanin contents in the fresh vegetables. 3 Pareto chart for the effects of the blanching conditions on sulforaphane content in (a) purple cauliflower and (b) roman cauliflower.
Journal of Food Engineering, 121, 135–142. H. 2012. Producing lower-calorie deep fat fried French fries using infrared dry-blanching as pretreatment. Food Chemistry, 132, 686–692. N. 2014. Compositional and chill storage characteristics of microwave blanched sutchi catfish (Pangasianodon hypophthalmus) fillets. International Journal of Food Science and Technology, 49, 364–372. C. 1987. Effect of temperature and kinetics of thermal softening of carrots and green beans. Journal of Food Science, 52, 667–669.
Blanching was performed by immersion in distilled water using a thermostatic bath (RE300, Stuart). After blanching, samples were immediately put in an ice bath, and then they were stored at −20°C until analyses. 1 Blanching Conditions Treatments 1 2 3 4 Temperature (°C) Time (min) 50 50 70 70 5 15 5 15 Sulforaphane Content Sulforaphane content was assessed by reverse phase HPLC, using the method proposed by Liang et al. (2006) with some minor modifications. Fresh and blanched vegetable samples were pulverized with liquid nitrogen in a mortar, until obtaining a homogeneous meal.