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

Table 1

Kinetic parameters estimates ( and MSE) for evolution of TPP content in unprocessed and blanched broccoli stored at different temperatures. “” is the Pearson’s correlation coefficient and MSE is the mean squared error. was estimated from the experimental data, and it was equal to 320 mg GAE/g DM for unprocessed broccoli and 220 mg GAE/g DM for blanched broccoli.

Temperature (°C)	(d^−1)	(d^−1)		MSE
		Unprocessed broccoli
	1.00	0.0100	0.9318	0.0412
	0.98	0.0080	0.9679	0.0043
	0.16	0.0022	0.8815	0.0194
	0.12	0.0018	0.9172	0.0148
	0.025	0.0001	0.9374	0.1040
		Blanched broccoli
	0.840	0.010	0.9464	0.0076
	0.800	0.030	0.9827	0.0025
	0.600	0.018	0.9059	0.0058
	0.300	0.008	0.9301	0.0096
	0.035	0.002	0.8581	0.0991