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Journal of Food Quality
Volume 2017, Article ID 3742183, 9 pages
https://doi.org/10.1155/2017/3742183
Research Article

Evolution of Total Polyphenols Content and Antioxidant Activity in Broccoli Florets during Storage at Different Temperatures

Departamento de Ingeniería Química, Universidad de Santiago de Chile, Avenida Libertador Bernardo O’Higgins 3363, Estación Central, 9170019 Santiago, Chile

Correspondence should be addressed to Andrea Mahn; lc.hcasu@nham.aerdna

Received 19 June 2017; Revised 18 August 2017; Accepted 27 August 2017; Published 3 October 2017

Academic Editor: Senem Kamiloglu

Copyright © 2017 Andrea Mahn and M. Paz Rubio. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Broccoli has great potential as functional food because of its high content of bioactive compounds. Polyphenols are to a great extent responsible for the high antioxidant activity of broccoli. An important challenge to keep the health promoting properties of broccoli is preservation, with freezing and refrigeration being the preferred methods. Despite storage at low temperature reduces the rate of deterioration reactions, some reactions still occur, thus affecting the content of bioactive compounds. In this work, we investigated the evolution of total polyphenols content and antioxidant activity in blanched and unprocessed broccoli florets during storage at different temperatures (−45°C to 20°C). Both antioxidant activity and total polyphenols content increased at the beginning of storage at −21, −1, 10, and 20°C, followed by a decrease. Storage at −45°C produced no significant variations. The uneven behavior of antioxidant activity precluded modeling. The evolution of polyphenols was well described by a two-consecutive-reaction model, with and MSE ≤ 0.1. The Ea values obtained for polyphenols formation (27–32 kJ/mol) and degradation (26–38 kJ/mol) confirm that, in both unprocessed and blanched broccoli, the same reactions are responsible for the evolution of polyphenols content. Our results may contribute to design preservation strategies of broccoli.