Abstract
Blanching treatments are needed to deactivate enzymes in frozen vegetables. Antioxidant activity using DPPH radical scavenging activity assay were evaluated in steaming, boiling water, and microwave blanching at different temperature, time and microwave power level on frozen green capsicum. Green capsicum was chosen for frozen treatment compared to other capsicum with different maturity index because of the firm texture. The objective of this study was to compare the antioxidant activity of frozen green capsicum between conventional and Oxi Count Kit® assay for DPPH radical scavenging activity. Results showed frozen green capsicum blanched using microwave at high level/90 seconds (sample J) contained higher level of DPPH in both conventional method and Oxi Count Kit® compared to other treatments. However, there were no significant differences between sample J and fresh sample (sample A). Overall, the sequences from highest to lowest in blanching treatments for both DPPH conventional method, and DPPH Oxi Count Kit® were J (microwave high level/90 seconds) > A (Fresh) > H (Microwave Medium Level/120 seconds) > D (Boiling 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). Almost all frozen green capsicum samples showed no significant differences for comparison between test using DPPH conventional method and Oxi Count Kit®. Frozen storage for 0, and 3rd months showed no significant differences which indicate no changes on antioxidant activity during frozen storage at −18°C.
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Claims 5
Claim · model-written summary
Microwave blanching at high level for 90 seconds gave higher DPPH activity in capsicum than the other blanching treatments.
- Taxon
- Capsicum annuum
Capsicum annuumt0 - Treatment
- microwave at high level/90 secondse1
- Outcome
- level of DPPHe1
- Direction
- highere1
- Comparator
- other treatmentse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“frozen green capsicum blanched using microwave at high level/90 seconds (sample J) contained higher level of DPPH in both conventional method and Oxi Count Kit® compared to other treatments”
t0“frozen green capsicum (Capsicum annuum L. var bell pepper)”
Claim · model-written summary
Microwave blanching at high level for 90 seconds did not differ significantly in DPPH activity from fresh capsicum.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Treatment
- sample Je2
- Outcome
- Antioxidant activitye0
- Direction
- no_changeinferrede2
- Comparator
- fresh samplee2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Antioxidant activity using DPPH radical scavenging activity assay were evaluated”
e2“there were no significant differences between sample J and fresh sample (sample A)”
t0“frozen green capsicum (Capsicum annuum L. var bell pepper)”
Claim · model-written summary
Blanching treatments of capsicum ranked from highest to lowest DPPH antioxidant activity, with microwave high level 90 seconds first and steam 100°C 180 seconds last.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Treatment
- blanching treatmentse3
- Outcome
- DPPH radical scavenging activitye0
- Direction
- highest to loweste3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“Overall, the sequences from highest to lowest in blanching treatments”
e0“Antioxidant activity using DPPH radical scavenging activity assay were evaluated”
t0“frozen green capsicum (Capsicum annuum L. var bell pepper)”
Claim · model-written summary
The conventional DPPH method and the Oxi Count Kit gave no significant differences for almost all frozen capsicum samples.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Outcome
- comparison between test using DPPH conventional method and Oxi Count Kit®e4
- Comparator
- DPPH conventional methode4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Almost all frozen green capsicum samples showed no significant differences for comparison between test using DPPH conventional method and Oxi Count Kit®”
t0“frozen green capsicum (Capsicum annuum L. var bell pepper)”
Claim · model-written summary
Frozen storage at −18°C for 3 months did not change the antioxidant activity of capsicum relative to month 0.
- Taxon
- Capsicum annuumCapsicum annuumt0
- Treatment
- frozen storage at −18°Ce5
- Outcome
- antioxidant activitye5
- Direction
- no_changeinferrede5
- Comparator
- 0, and 3rd monthse5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Frozen storage for 0, and 3rd months showed no significant differences which indicate no changes on antioxidant activity during frozen storage at −18°C”
t0“frozen green capsicum (Capsicum annuum L. var bell pepper)”
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