Positive Health Online

Abstract

GIL, FERRERES and TOMAS-BARBERAN, Departmento de Ciencia y Tecnologia de Alimentos, CEBAS (CSIC), Murcia, Spain evaluated the effect of modified atmosphere packaging (MAP) and cooking on the flavonoid and vitamin C content (ascorbic acid [AA] and dehydroascorbic acid [DHAA]) of fresh-cut spinach .

Background

Methodology

Results

Total flavonoid content remained quite constant at approximately 1,000 mg/kg f.w. during storage in air and MAP atmospheres . Vitamin C (750 mg/kg f.w.) was better preserved in MAP storage. AA was transformed to DHAA during storage, and its concentration was higher in MAP-stored tissues. Only flavonoids with either a dihydroxyl grouping or acylated with ferulic acid showed significant free-radical scavenging (antioxidant) activity. Total antioxidant activity decreased during storage, particularly in MAP storage, possibly due to the higher contents of DHAA and lower contents of AA and antioxidant flavonoids in MAP -stored spinach. Boiling extracted 50% of total flavonoids and 60% of vitamin C into the cooking water. Flavonoid glucuronides were extracted more than other glycosides. Vitamin C content of cooked spinach was higher in MAP - than air-stored samples.

Conclusion

References

Gil MI et al. Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach. Journal of Agricultural and Food Chemistry 47 (6): 2213-7. Jun 1999.