title: Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) products.
abstract: Fresh herbs were water- and steam-blanched at 90-100°C and 100°C, respectively, for 1-10 min and 30 s to 7 min for parsley and marjoram, respectively, and subsequently minced to obtain a paste. For the first time, phenolic compounds of unheated marjoram were characterised by high-performance liquid chromatography coupled to mass spectrometry (HPLC-MS). Hereby, 10 phenolics were detected. Among them, apigenin-glucuronide, lucenin-2 and lithospermic acid were tentatively identified for the first time. In unheated parsley, apart from the major compound apiin, 10 further phenolics were characterised including several p-coumaric acid derivatives which were newly detected. Except for apiin, short-time steam- and water-blanching (1 min), respectively, did not cause significant losses of phenolic compounds, and thus proved to be the most suitable measures to ensure polyphenol retention. Consequently, blanching is a recommendable initial operation in the processing of parsley and marjoram into novel paste-like products.
authors: Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D-70599 Stuttgart, Germany.
authors: Andrea
authors: A
authors: Kaiser
authors: Reinhold
authors: R
authors: Carle
authors: Dietmar R
authors: DR
authors: Kammerer
mesh_terms: D003296:Cooking; D005524:Food Technology; D006358:Hot Temperature; D015394:Molecular Structure; D031341:Origanum / Q000737:chemistry*; D028528:Petroselinum / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D059808:Polyphenols