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Handling Practices to Control Ascorbic Acid and β-Carotene Lossess in Collards (Brassica oleracea)

Campos, F.M., Chaves, J.B.P., de Azeredo, R.M.C., Oliveira, D.S., Pinheiro Sant'Ana, H.M.
Food science and technology international 2009 v.15 no.5 pp. 445-452
Brassica oleracea, ascorbic acid, carotenoids, collard greens, dehydroascorbic acid, frying, high performance liquid chromatography, nutrient content, refrigeration, slicing
Knowledge of the alterations in the nutrient content of vegetables after harvest and during preparation is still limited although studies have been reported. The objective of this study was to select handling practices to control losses of vitamin C (ascorbic acid (AA) and dehydroascorbic acid) and β-carotene in collards during storage, sanitization, slicing, and time after preparation. Determination of carotenoids was carried out by HPLC. β-carotene retention was greater at 10°C than 23°C after 24-h storage. Sanitization for a period longer than 15 min negatively affected AA retention in the sample stored under refrigeration. Increased waiting time between frying and consumption of stir-fried collards increased AA losses both in sliced and torn collards. Storage under refrigeration, sanitization time control, and reduced time between preparation and consumption are therefore recommended.