Abstract
Plant phenolics exist in a complex matrix and require a high separation capacity for analysis. Bottle gourd (BG) was blanched using conventional thermal and alternate thermal ohmic heating methods using different combinations of temperature (60–90°C) and time (1–5min), and the effect of these methods on total phenolic content (TPC) and color was examined. Complete characterization on the basis of the phenolic profile of unblanched, ohmically blanched, and conventionally blanched samples of BG was studied. Gas chromatography-mass spectrometry and Liquid chromatography-mass spectrometry were used to detect volatile and nonvolatile phenolic compounds, respectively. The color profiles of the unblanched and conventionally and ohmically blanched samples were studied via hunterLab colorimeter using L*, a*, and b* coordinates. The highest increase in TPC was observed at 80°C, 4 min and 90°C, 5min in the case of ohmic and conventional blanching, respectively. The conventionally and ohmically blanched samples both produced desirable green-color retention in comparison to the unblanched samples; however, highest retention was observed in the ohmically blanched samples. The ohmically blanched samples exhibited the maximum extraction of phenolic compounds and better color of BG juice in comparison to the other samples.
Similar content being viewed by others
References
Mohankumar JB, Prasadini. Nutrient composition and antioxidant activity of raw and processed bottle gourd varieties. Elixir Food Sci. 36: 3122–3124 (2011)
Rossi M, Giussani E, Morelli R, Lo Scalzo R, Nani CR, Torreggiani D. Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice. Food Res. Int. 36: 999–1005 (2003)
De Corcuera JIR, Cavalieri R P, Powers JR. Blanching of foods. pp. 1 -5. In: Encyclopedia of Agri, Food and Biological Engineering. Marcel Dekker, New York City, NY, USA (2004)
Song JY, An GH, Kim CJ. Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching. Food Chem. 83: 69–74 (2003)
Roy MK, Juneja LR, Isobe S, Tsushida T. Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chem. 114: 263–269 (2009)
Guida V, Ferrari G, Pataro G, Chambery A, Maro DA, Parente, A. The effect of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads. LWT-Food Sci. Technol. 53: 569–579 (2013)
Mizrahi S. Leaching of soluble solids during blanching of vegetables by ohmic heating. Food Eng. 29: 153–166 (1996)
Castro A, Teixeira JA, Salengke S, Sastry SK, Vicente AA. Ohmic heating of strawberry products: electrical conductivity measurements and ascorbic acid degradation kinetics. Innov. Food Sci. Emerg. 5: 27–36 (2004)
Leizerson S, Shimoni E. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice. J. Agr. Food Chem. 53: 3519–3524 (2005)
Pereira R, Martins J, Mateus C, Teixeira JA, Vicente AA. Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by ohmic heating. Chem. Pap. 61: 121–126 (2007)
Bhat S, Saini CS, Kumar M, Sharma HK. Effect of thermal and alternate thermal processing on bottle gourd (Lagenaria siceraria) juice. J. Food Process. Pres. [Online Version] (2016)
Bhat S, Sharma HK. Combined effect of blanching and sonication on quality parameters of bottle gourd (Lagenaria siceraria) juice. Ultrason. Sonochem. 33: 182–189 (2016)
Zhang K, Zuo Y. GC-MS determination of flavonoids and phenolic and benzoic acids in human plasma after consumption of cranberry juice. Food Chem. 52: 222–227(2004)
Del MC, Pepe A, Sacchetti G, Compagnone D, Mastrocola D, Cichelli A. Determination of phthalate esters in wine using solid-phase extraction and gas chromatography–mass spectrometry. Food Chem. 111: 771–777 (2008)
Jaiswal AK, Rajauria G, Abu-Ghannam N, Gupta S. Effect of different solvents on polyphenolic content, antioxidant capacity and antibacterial activity of Irish York cabbage. J. Food Biochem. 36: 344–358 (2012)
Qudsieh HYM, Yusof S, Osman A, Rahman RA. Effect of maturity on chlorophyll, tannin, color, and polyphenol oxidase (PPO) activity of sugarcane juice (Saccharum officinarum Var. Yellow Cane). J. Agr. Food Chem. 50: 1615–1618 (2002)
Ow YY, Stupans I. Gallic acid and gallic acid derivatives: Effects on drug metabolizing enzymes. Curr. Drug Metab. 4: 241–248 (2003)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Bhat, S., Saini, C.S. & Sharma, H.K. Changes in total phenolic content and color of bottle gourd (Lagenaria siceraria) juice upon conventional and ohmic blanching. Food Sci Biotechnol 26, 29–36 (2017). https://doi.org/10.1007/s10068-017-0004-7
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-017-0004-7