Evaluation of antimutagenic activity of pressurized (pascalized) and pasteurized cauliflower juice

This work is dealing with testing of antimutagenic activity of cauliflower juice processed by heat (100 deg C for 10 min), by high pressure 400 MPa for 10 min (25 deg C) and frozen (fresh juice). The results showed that the frozen and pressurized juices preserved almost all their antimutagenic activ...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 1999-08, Vol.17 (4)
Main Authors: Sedmikova, M, Barta, I, Smerak, P, Muellerova, J, Turek, B. (Karlova Univ., Prague (Czech Republic). 3. Lekarska Fakulta), Strohalm, J, Houska, M
Format: Article
Language:cze
Subjects:
ANTIMUTAGENE
ANTIMUTAGENO
ANTIMUTAGENS
CAULIFLOWERS
CHOU FLEUR
COLIFLOR
EXPERIMENTACION IN VITRO
EXPERIMENTATION IN VITRO
FROST
GEL
HELADA
IN VITRO EXPERIMENTATION
JUGO DE HORTALIZAS
JUS DE LEGUME
PASTEURISATION
PASTEURIZACION
PASTEURIZING
PRENSADO
PRESSAGE
PRESSING
SALMONELLA TYPHIMURIUM
VEGETABLE JUICES
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Summary:This work is dealing with testing of antimutagenic activity of cauliflower juice processed by heat (100 deg C for 10 min), by high pressure 400 MPa for 10 min (25 deg C) and frozen (fresh juice). The results showed that the frozen and pressurized juices preserved almost all their antimutagenic activity against very strong mutagen IQ (2-amino-3-methylimidazo[45a]quinoline), while pasteurized juice decreased sharplz its activity. The pressurization seems to be a very important process for prolonging the shelf life of vegetable juices with preserved antimutagenic activity capable to decrease the risk of cancer occurrence in the population.
ISSN:1212-1800