Effect of conventional and microwave cooking on ascorbic acid, total phenolics, peroxidase and total antioxidant activities in cauliflowers [electronic resources].

Includes reference.

Changes in the level of antioxidant compounds such as ascorbic acid, total phenolics and peroxidase as free radical scavenging enzyme in fresh and both conven¬tional and microwave cooking of florets and stems of cauliflowers at 1,2,3,4 and 5 min. were investigated. Ascorbic acid contents were 55.30 and n.68mg/100 g in fresh florets and stems based on fresh weight, respectively which decreased gradu-ally with increasing the time of processing, whereas phenolic compounds were 55,18 and 47.56mg/100g on fresh weight basis, respectively. Both conventional and / or microwave processing of cauliflowers florets and stems caused a decrement on phenolic compounds. On the other hand, ascorbic acid and total phenolics increased in floret and stem of cauliflowers after short term cold storage for 8 days .Also, the residual activities of peroxidase in florets and stems were 2.05 and 7.06% after 5 min. of abovementioned treatments comparing with those in fresh state. Total anti-oxidant activity were 55.97 and 58.29% in both fresh florets and stems, On the other side, antioxidant activity for microwaved samples based on fresh weight were 21.10 and 24.05% in both florets and stems of cauliflowers, respectively.

Summary in Arabic.

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