Sains Malaysiana 50(10)(2021): 2965-2975

http://doi.org/10.17576/jsm-2021-5010-11

Perubahan Fizikokimia dalam Brokoli dan Bunga Kobis semasa Penyimpanan

(Physicochemical Changes in Broccoli and Cauliflower during Storage)

JING YI LER¹, ARNIDA HANI TEH^1,2* & HAFEEDZA ABDUL RAHMAN^1,2

¹Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

²Innovation Center for Confectionary Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor Darul Ehsan, Malaysia

Received: 15 December 2020/Accepted: 19 February 2021

ABSTRAK

Kualiti fizikokimia dalam sayur-sayuran berubah semasa penyimpanan. Kajian ini menentukan perubahan fizikokimia dalam brokoli dan bunga kobis semasa penyimpanan dan menentukan keadaan penyimpanan yang paling sesuai. Uji kaji ini dijalankan berdasarkan suhu penyimpanan (4 °C dan 23 °C) dan kaedah pembungkusan (tidak dibungkus dan dibungkus dengan beg plastik polietilena) berbeza sepanjang tempoh 168 jam (7 hari). Perubahan warna, kehilangan berat (PLW), kandungan kelembapan, kandungan klorofil dan aktiviti antioksidan (kandungan jumlah polifenol (TPC) dan aktiviti penyingkiran radikal bebas (DPPH)) ditentukan pada 24-, 96- dan 168- jam. Sampel disimpan pada 4 °C dan dibungkus mengalami kehilangan fizikokimia paling minimum berbanding disimpan pada 23 °C dan tidak dibungkus. Brokoli disimpan pada 4 °C dan dibungkus dengan beg plastik polietilena mempunyai perubahan minimum bagi warna (L*= 40.63, a*= -9.88, b*= 19.71), PLW (2.03%), kelembapan (84.42%), klorofil (2.66 mg/g) dan vitamin C (122.05 mg/100 g). Manakala brokoli disimpan pada 23 °C dan dibungkus dengan beg plastik polietilena mempunyai kandungan antioksida yang lebih tinggi (171.15 mg/100 g bagi TPC, 77.66% bagi DPPH). Bunga kobis disimpan pada 4 °C dan dibungkus dengan beg plastik polietilena mengalami perubahan fizikokimia paling minimum bagi warna (L*= 67.63, a*= -1.36, b*= 4.77), PLW (0.97%), kelembapan (93.26%), klorofil (1.22 mg/g) dan vitamin C (41.92 mg/100 g). Manakala bunga kobis disimpan pada 23 °C dan dibungkus dengan beg plastik polietilena mempunyai kandungan antioksida yang lebih tinggi (167.64 mg/100 g bagi TPC, 85.51% bagi DPPH). Justeru, keadaan penyimpanan yang paling sesuai bagi sampel brokoli dan bunga kobis adalah pada suhu 4 °C dan dibungkus dengan beg plastik polietilena.

Kata kunci: Antioksidan; brokoli; bunga kobis; fizikokimia

ABSTRACT

Physicochemical quality in vegetables changes during storage. This study determined the physicochemical changes in broccoli and cauliflower during storage and determine the best storage condition. Experiments were conducted based on different storage temperatures (4 °C and 23 °C) and packaging conditions (without packaging and with polyethylene plastic bag) during the period of 168 hours (7 days). Changes in colour, physiological lost in weight (PLW), moisture content, chlorophyll content, and antioxidant activity (total polyphenol (TPC) and DPPH radical scavenging activity) were measured at 24-, 96- and 168-hours. Samples stored at 4 °C and packed with polyethylene plastic bag had the minimum loss of physicochemical compared to those stored at 23 °C and without packaging. Broccoli stored at 4 °C and packed with polyethylene plastic bag had the minimum loss of colour (L*= 40.63, a*= -9.88, b*= 19.71), PLW (2.03%), moisture (84.42%), chlorophyll (2.66 mg/g) and vitamin C (122.05 mg/100 g). While broccoli stored at 23 °C and packed with polyethylene plastic bag had higher antioxidant activity (171.15 mg/100 g for TPC, 77.66% for DPPH). Cauliflower stored at 4 °C and packed with polyethylene plastic bag had the minimum loss of colour (L*= 67.63, a*= -1.36, b*= 4.77), PLW (0.97%), moisture (93.26%), chlorophyll (1.22 mg/g) and vitamin C (41.92 mg/100 g). While cauliflower stored at 23 °C and packed with polyethylene plastic bag had higher antioxidant activity (167.64 mg/100 g for TPC, 85.51% for DPPH). Thus, the best storage condition for broccoli and cauliflower were with storage temperature of 4 °C and packed with polyethylene plastic bag.

Keywords: Antioxidant; broccoli; cauliflower; physicochemical

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*Corresponding author; email: arnida@ukm.edu.my