Tadesse Abebe Yimer, Mohammed Hayat Hassen, Andersa Kumsa Negasa
Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, P.O.Box: 307, Jimma, Ethiopia.
Heliyon. 2023 Aug 18;9(8):e19240. doi: 10.1016/j.heliyon.2023.e19240. eCollection 2023 Aug.
Dawrach (Raphanus raphanistrum L.) is an underutilized wild edible plant belonging to the Brassicaceae family. Dawrach is widely regarded as a weed, and there is a lack of information about its nutritional profile such as, proximate, antioxidant properties, health-promoting vitamins, minerals and significant phytochemicals. The plant also contains anti-nutrients which need a pretreatment to be minimized and deteriorating enzymes that should be inactivated to make shelf stable products. Blanching temperature is the most critical factor that needs great attention during the blanching process to minimize the anti-nutrients and minimize the loss of desirable components of Dawrach such as, proximate and phytochemical contents and antioxidant activity. Thus, this study aimed to investigate the influence of blanching temperatures on the proximate, phytochemicals and antioxidant activity of Dawrach leaves. The parameters were evaluated following standard analytical methods and procedures. Dawrach leaves were blanched at 50, 60, 70, 80, and 90 °C temperature for 3 min, and raw or unblanched Dawrach was used as a control. Blanching temperature significantly affected the proximate, phytochemicals, antioxidant activity and anti-nutrients of the Dawrach. As a result, the moisture content of raw and blanched at 90 °C was 10.77 and 7.69 g/100g, respectively. Thus, blanching decreases the moisture content of Dawrach to the recommended safe moisture level for the products. Moreover, there was a significant decrease in the values of antioxidants activities, beta carotene, and l-ascorbic acid as the blanching temperature increased from 50 to 90 °C. Besides, as blanching temperature increased, there was a reduction in oxalate and tannin of the Dawrach leaf.
臭荠（Raphanus raphanistrum L.）是十字花科一种未得到充分利用的野生可食用植物。臭荠被广泛视为杂草，关于其营养成分，如近似成分、抗氧化特性、促进健康的维生素、矿物质和重要植物化学物质，缺乏相关信息。该植物还含有抗营养物质，需要进行预处理以将其含量降至最低，并且含有会导致品质下降的酶，需要使其失活以生产出货架期稳定的产品。烫漂温度是烫漂过程中最关键的因素，需要高度关注，以尽量减少抗营养物质，并尽量减少臭荠中诸如近似成分、植物化学物质含量和抗氧化活性等理想成分的损失。因此，本研究旨在探讨烫漂温度对臭荠叶的近似成分、植物化学物质和抗氧化活性的影响。按照标准分析方法和程序对各项参数进行评估。将臭荠叶在50、60、70、80和90℃温度下烫漂3分钟，以未烫漂的生臭荠作为对照。烫漂温度显著影响臭荠的近似成分、植物化学物质、抗氧化活性和抗营养物质。结果，生臭荠和在90℃烫漂的臭荠的水分含量分别为10.77和7.69克/100克。因此，烫漂可将臭荠的水分含量降低至产品推荐的安全水分水平。此外，随着烫漂温度从50℃升高到90℃，抗氧化活性、β-胡萝卜素和l-抗坏血酸的值显著降低。此外，随着烫漂温度升高，臭荠叶中的草酸盐和单宁含量减少。
