Effect of blanching treatments on antioxidant activity of frozen green Capsicum (Capsicum annuum L. var bell pepper)

A. Norafida, Aminah Abdullah

Research output: Contribution to journalArticle

Abstract

Antioxidant activities were evaluated in steaming, hot water, and microwave blanching's at different temperature, time and microwave power level on frozen green capsicum. Results showed frozen green capsicum blanched using microwave at high level/90 seconds (sample J) contain higher level of Ferric Reducing Antioxidant Potential (FRAP) compared to fresh green capsicum. Sample J and fresh green capsicum were significantly higher (p=0.05) compared to other treatments for Total Phenolic Content (TPC), Radical Scavenging Activity (DPPH), and FRAP from 0 to 3rd month frozen storage. Overall, the sequences from highest to lowest in blanching treatments for TPC, DPPH, and FRAP were J (microwave high level/90 seconds) > A (Fresh) > H (Microwave Medium Level/120 seconds) > D (Hot Water 80°C/150 seconds) > K (Microwave High Level/120 seconds) > I (Microwave Medium Level/150 seconds) > F (Microwave Low Level/150 seconds) > B (Steam 100°C/150 seconds) > E (Boiling Water 100°C/120 seconds) > G (Microwave Low Level/180 seconds) > C (Steam 100°C/180 seconds). Frozen storage for 0 and 3rd months showed no significant difference (p > 0.05) which indicated no changes on antioxidant activity during frozen storage at -18°C.

Original languageEnglish
Pages (from-to)1427-1434
Number of pages8
JournalInternational Food Research Journal
Volume25
Issue number4
Publication statusPublished - 1 Jan 2018

Fingerprint

Capsicum
blanching
sweet peppers
Microwaves
Capsicum annuum
frozen storage
Antioxidants
antioxidant activity
green leafy vegetables
antioxidants
steam
steaming
water
boiling
Steam
Water
sampling
temperature
Temperature

Keywords

  • Antioxidant activity
  • Blanching
  • Capsicum
  • Frozen
  • Microwave

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of blanching treatments on antioxidant activity of frozen green Capsicum (Capsicum annuum L. var bell pepper). / Norafida, A.; Abdullah, Aminah.

In: International Food Research Journal, Vol. 25, No. 4, 01.01.2018, p. 1427-1434.

Research output: Contribution to journalArticle

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