LONG-TERM STORAGE PERFORMANCE AND RETENTION OF BIOACTIVE COMPOUNDS IN POWDERS FROM DIFFERENT BROCCOLI HYBRIDS
DOI:
https://doi.org/10.37547/Keywords:
broccoli, broccoli powder, broccoli hybrids, long-term storage, bioactive compounds, ascorbic acid, phenolic compounds, chlorophyll, antioxidant activity, quality stability.Abstract
This study investigated the long-term storage performance and retention of bioactive compounds in powders produced from different broccoli hybrids using an optimized drying technology. Broccoli samples were dried at 55°C using infrared radiation combined with an air velocity of 1.5 m/s and stored for 12 months. Changes in moisture content, water activity (aw), color characteristics, ascorbic acid, total phenolic compounds, flavonoids, chlorophyll, and antioxidant activity were evaluated during storage. Among the studied hybrids, Naxos F1 exhibited the highest overall stability. After 12 months, it retained 83.2% of ascorbic acid, 88.7% of phenolic compounds, 87.9% of flavonoids, 83.5% of chlorophyll, and 89.0% of antioxidant activity. Its water activity remained at 0.33, while the total color difference was ΔE = 3.91. Agassi F1 also demonstrated high storage stability. The results confirmed that the long-term quality of broccoli powder is significantly influenced by hybrid characteristics and identified Naxos F1 and Agassi F1 as promising raw materials for producing stable, bioactive-rich broccoli powder.
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