کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1191808 | 963585 | 2007 | 6 صفحه PDF | دانلود رایگان |

The effect of high pressure treatment on the vitamin C content and antioxidant capacity of raw and germinated cowpea seeds (Vigna sinensis var. carilla) at 300, 400 and 500 MPa for 15 min at room temperature has been investigated. A considerable amount of vitamin C was detected in germinated cowpeas, but the vitamin was not detected in raw seeds. An increase on the antioxidant capacity (TEAC) in cowpea sprouts was also observed (58–67%). High pressure treatment (HP) slightly modified vitamin C content and TEAC and, after pressurization at 500 MPa, the decrease was more pronounced, although the germinated seeds submitted to this HP treatment still provided a high amount of vitamin C (15–17 mg/100 g d.m.) and the antioxidant capacity was 26–59% higher than that of the raw cowpeas. The HP process can provide minimally processed fresh-like sprouts of high quality.
Journal: Food Chemistry - Volume 101, Issue 3, 2007, Pages 918–923