Influence of microwave processing on stability of bioactive compounds in broccoli beverage

Cilj ovog rada je ispitati utjecaj mikrovalne obrade na udio biološki aktivnih spojeva: pigmenta klorofila i fenolnih spojeva te na boju napitka od brokule kao važnog indikatora kakvoće proizvoda od voća i povrća. Rezultati određivanja su pokazali da se udio klorofila nakon mikrovalne obrade u svim napitcima smanjio, a udio ukupnih fenola u svim uzorcima značajno povećao, što je posljedica njihove dodatne ekstrakcije utjecajem povišene temperature. Mikrovalnom obradom došlo je do zamjetne promjene boje. Antioksidacijska aktivnost izražena kao TEAC vrijednost bila je viša nakon mikrovalne obrade.The aim of this work is to examine the influence of microwave processing on the amount of bioactive compounds: pigment chlorophyll and phenolic compounds as well as color of broccoli beverage as an important indicator of the quality of fruit and vegetables products. The results showed that after microwave heating chlorophyll content in all samples decreased while the total content of phenolics increased as a result of their additional extraction. Microwave treatment caused visible colour changes. Antioxidant activity expressed as TEAC value was higher after microwave processing