INFLUENCE OF SOME THERMAL TREATMENTS ON CHLOROPHYLL AND CAROTENOIDS CONTENT FROM BROCCOLI (BRASSICA OLERACEA, VAR. BOTRYTIS) AND BRUSSELS SPROUTS (BRASSICA OLERACEA, VAR. GEMMIFERA)

References: 14th International Multidisciplinary Scientific GeoConference SGEM 2014, www.sgem.org, SGEM2014 Conference Proceedings, ISBN 978-619-7105-20-9 / ISSN 1314-2704, June 19-25, 2014, Book 6, Vol. 1, 405-412 pp

ABSTRACT
The aim of this paper was to determine the effect of some thermal treatments on
chlorophyll and carotenoids content from broccoli and Brussels sprouts, using a
specrophotometric method. Vegetables were analyzed fresh and after blanching, boiling, freezing raw and freezing blanching prior. Of the two analyzed vegetables, broccoli has the highest chlorophyll and carotenoids content (fresh broccoli - total chlorophyll: 417.35 mg/g, carotenoids: 82.15 μg/g, fresh Brussels sprouts- total chlorophyll: 256.84 mg/g, carotenoids: 68.23 μg/g). Both for broccoli and Brussels sprouts the higest loss of chlorophyll, as a result of different thermal treatments, have registered with the chlorophyll “b”. For samples of broccoli, percentage loss of chlorophyll “b” are higher than similar samples of Brussels sprouts. Regarding chlorophyll “a” and total chlorophylls, the most significant percentage losses were recorded in the thermal treated Brussels sprouts samples. For both vegetables was reported that the largest percentage loss of chlorophyll and carotenoids occur after freezing blanching prior (freezing time: 2 months), followed by boiling and freezing of raw samples.

Keywords: chlorophyll, carotenoids, broccoli, Brussels sprouts, thermal treatments.