TRACKING CHANGES IN CHLOROPHYLL AND CAROTENOIDS IN THE PRODUCTION PROCESS OF FROZEN SPINACH PURÉE

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February 2014, vol. 3, special issue 3 (Food Sciences)
pages: 263-266
Article type: Food Sciences of Food Sciences
Abstract: Spinach is in the professional and general public considered highly nutritious vegetable with many beneficial effects on human health. It is a rich source of antioxidant active substances, especially chlorophyll, carotenoids, flavonoids and minerals especially zinc and copper. This work studies the changes of chlorophyll and carotenoids that occur after mass production technology of freezing at -37 °C. Before freezing was used blanching operation. In this work we used a variety Boeing, Boa, Beaver, Hudson and Chica. The highest content of all monitored parameters are found in fresh leaves of sampled Hudson. We found that within the processing decreases chlorophyll in 16.6%, 13.8% of chlorophyll b and carotenoids of 6.15%. This decrease was in all cases statistically significant.
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