Changes in Phytochemical Compounds and Hazardous Factors of Spinach by Blanching Methods

데치는 방법에 따른 시금치의 phytochemical 성분 및 위해성 요인 변화

  • Hong, Jeong-Jin (Agriproduct Processing Division, Rural Resources Development Institute, NIAST, RDA) ;
  • Ahn, Tae-Hyun (Agriproduct Processing Division, Rural Resources Development Institute, NIAST, RDA)
  • 홍정진 (농촌진흥청 농업과학기술원 농촌자원개발연구소 농산물가공이용과) ;
  • 안태현 (농촌진흥청 농업과학기술원 농촌자원개발연구소 농산물가공이용과)
  • Published : 2005.04.30

Abstract

Changes in contents of phytochemical compounds (${\beta}$-carotene, ascorbic acid, chlorophylls, total flavonoid, total polyphenol) and hazardous factors (microbial counts, nitrate) of spinach (Spinacia oleracia L.) were investigated by conventional and microwave blanching methods. ${\beta}$-Carotene and chlorophylls contents of spinach were significantly increased by blanching, with conventional blanching resulting in higher contents than microwave blanching. In contrast, contents of ascorbic acid, total flavonoid, and total polyphenol of blanched spinach decreased, with microwave blanching resulting in higher ascorbic acid, total flavonoid, and total polyphenol contents than conventional blanching. Total plate count and total coliforms of blanched spinach significantly decreased, with conventional blanching showing less than 20-25% of microwave blanching. Nitrate content of blanched spinach also showed decreasing pattern, with decrease due to microwave blanching being lower, although not significantly, than that of conventional blanching.

Keywords

spinach;blanching method;phytochemical compound;microbial count;nitrate

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