Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds

The investigation concerned white and green cauliflowers: a traditional technology of freeze-blanched cauliflower, a modified technology of freeze-cooked cauliflower, and two temperatures of frozen storage at -20 and -30 degrees C for 0, 4, 8, and 12 months. Compared with the white cauliflower, the green variety was characterized by significantly greater contents of dry matter, vitamin C, carotenoids, beta-carotene, polyphenols and a higher antioxidative activity at all the stages of evaluation. Depending on the investigated sample, after 12 months of refrigerated storage, cauliflower prepared for consumption retained 29-50% of vitamin C, 73-100% of carotenoids, 53-125% of beta-carotene, 69-85% of polyphenols and 26-40% of antioxidative activity in comparison with the raw material. After a 12-month storage, the product obtained using the modified technology contained significantly more vitamin C and in general showed a higher antioxidative activity than did with the traditional product. The lower storage temperature resulted in significantly better retention of vitamin C and also-in some samples-a better retention of carotenoids, beta-carotene, and polyphenols. A higher sensory quality was found in products of green cauliflower obtained according to the traditional technology. (c) 2006 Elsevier Ltd. All rights reserved.