title: Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes.
abstract: Fresh coriander leaves were steam- and water-blanched at 100 °C and at 90 and 100 °C, respectively, for 1-10 min, and subsequently comminuted to form a paste. Pasty products obtained from coriander fruits were processed after water-blanching applying the same time-temperature regimes. Among the 11 phenolics characterised in leaves by high-performance liquid chromatography coupled to mass spectrometric detection, several caffeic acid derivatives, 5-feruloylquinic and 5-p-coumaroylquinic acids were tentatively identified for the first time. In fruits, 10 phenolics were detected, whereas rutin, a dicaffeic acid derivative and two feruloylquinic and caffeoylquinic acid isomers were newly detected. Upon steam-blanching for 1 min, phenolic contents and antioxidant capacities remained virtually unchanged. In contrast, water-blanching and extended steam-blanching even yielded increased levels compared to the unheated control, whereas short-time water-blanching resulted in higher values than prolonged heat treatment. Thus, short-time water-blanching is recommended as the initial unit in the processing of coriander leaves and fruits into novel pasty products.
authors.affiliation: Hohenheim University, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology, Garbenstrasse 25, D-70599 Stuttgart, Germany. a_kaiser@uni-hohenheim.de
authors.forename: Andrea
authors.initials: A
authors.lastname: Kaiser
authors.forename: Dietmar R
authors.initials: DR
authors.lastname: Kammerer
authors.forename: Reinhold
authors.initials: R
authors.lastname: Carle
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D028526:Coriandrum / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005638:Fruit / Q000737:chemistry; D018515:Plant Leaves / Q000737:chemistry; D059808:Polyphenols / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D059808:Polyphenols