Abstract
Cabbage (Brassica oleracea) is popular winter vegetables cultivated all over Bangladesh and contains essential nutrients. This study aimed to evaluate the efficacy of pre-blanching on the preservation of cabbage by drying. In this research work, cabbage was blanched at 80°C, 90°C, and 100°C temperature for 12, 8, and 2 mins, respectively. Then the samples were dried at 60°C maintaining 60% relative humidity. The moisture and ash content of untreated and treated dried samples was in the range of 16.07±0.04 to 10.80±0.01% and 5.71±0.06 to 3.81±0.02%, respectively. The total phenolic content in cabbage was 74.47±0.63 mg GAE/100g at 100°C blanching temperature for a short time of 2 mins, which was higher compared to 61.91±0.48 mg GAE/100g at 80°C for 12 mins. It was observed that the antioxidant activity and two water-soluble vitamins-ascorbic acid and beta carotene decreased in pre-blanched dried samples in contrast with fresh ones. Blanching at higher water temperature and a short period was found useful for the retention of total phenolic content and greenness of cabbage. Blanching pre-treatments were also found to have better color retention capacity than untreated dried cabbage. A proper combination of drying time and temperature, along with the incorporation of blanching pretreatment, might be useful to preserve cabbage for a long time.
Abstract from the paper’s OpenAlex record; open copy licensed cc-by. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 7
Claim · model-written summary
Dried cabbage moisture ranged from 16.07±0.04 to 10.80±0.01%.
- Taxon
- cabbage
Brassica oleracea var. capitatat0 - Outcome
- moisturee0
- Value
- 16.07±0.04 to 10.80±0.01%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The moisture and ash content of untreated and treated dried samples was in the range of 16.07±0.04 to 10.80±0.01% and 5.71±0.06 to 3.81±0.02%, respectively.”
t0“cabbage (Brassica oleracea)”
Claim · model-written summary
Dried cabbage ash ranged from 5.71±0.06 to 3.81±0.02%.
- Taxon
- cabbageBrassica oleracea var. capitatat0
- Outcome
- ash contente0
- Value
- 5.71±0.06 to 3.81±0.02%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The moisture and ash content of untreated and treated dried samples was in the range of 16.07±0.04 to 10.80±0.01% and 5.71±0.06 to 3.81±0.02%, respectively.”
t0“cabbage (Brassica oleracea)”
Claim · model-written summary
Blanching at 100°C for 2 minutes yielded higher phenolic content than 80°C for 12 minutes.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Treatment
- 100°C blanching temperature for a short time of 2 minse0
- Outcome
- total phenolic contente0
- Direction
- highere0
- Value
- 74.47±0.63 mg GAE/100ge0
- Qualifier
- 61.91±0.48 mg GAE/100ge0
- Comparator
- 80°C for 12 minse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The total phenolic content in cabbage was 74.47±0.63 mg GAE/100g at 100°C blanching temperature for a short time of 2 mins, which was higher compared to 61.91±0.48 mg GAE/100g at 80°C for 12 mins.”
Claim · model-written summary
Pre-blanched dried cabbage had decreased antioxidant activity, ascorbic acid and beta carotene compared with fresh cabbage.
- Taxon
- cabbageBrassica oleracea var. capitatat0
- Treatment
- pre-blanched driede0
- Outcome
- antioxidant activity and two water-soluble vitamins-ascorbic acid and beta carotenee0
- Direction
- decreasede0
- Comparator
- fresh onese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the antioxidant activity and two water-soluble vitamins-ascorbic acid and beta carotene decreased in pre-blanched dried samples in contrast with fresh ones”
t0“cabbage (Brassica oleracea)”
Claim · model-written summary
Higher-temperature shorter blanching retained phenolics and greenness.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Treatment
- Blanching at higher water temperature and a short periode0
- Outcome
- retention of total phenolic content and greennesse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Blanching at higher water temperature and a short period was found useful for the retention of total phenolic content and greenness of cabbage.”
Claim · model-written summary
Blanching improved color retention relative to untreated dried cabbage.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Treatment
- Blanching pre-treatmentse0
- Outcome
- color retention capacitye0
- Direction
- bettere0
- Comparator
- untreated dried cabbagee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Blanching pre-treatments were also found to have better color retention capacity than untreated dried cabbage.”
Claim · model-written summary
The authors suggest combining appropriate drying conditions and blanching for long-term preservation.
- Taxon
- cabbageBrassica oleracea var. capitatae0
- Outcome
- combination of drying time and temperature, along with the incorporation of blanching pretreatmente0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A proper combination of drying time and temperature, along with the incorporation of blanching pretreatment, might be useful to preserve cabbage for a long time.”
The same questions in other papers
processing · physiology: pigments · Brassica oleracea (wild cabbage)Positive and negative results
1 paper in the same direction as this paper · 4 in the opposite direction
- negative
- negative
- no effect
2 papers more in this group
See all 6 papers →processing · quality: postharvest · Brassica oleracea (wild cabbage)Positive and negative results
6 papers in the same direction as this paper · 2 in the opposite direction
- positive
- negative
- no effect
5 papers more in this group
See all 9 papers →processing · quality: phytochemicals · Brassica oleracea (wild cabbage)Positive and negative results
11 papers in the same direction as this paper · 11 in the opposite direction · 1 reporting no difference from an alternative
- positive
- no effect
- negative
20 papers more in this group
See all 24 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.