Effect of Blanching Process and Frozen Storage on Bioactive Compounds and Some Quality Parameters of Organic and Conventional Green Bean

Abstract

A great global interest in organic cultivation not only helps in enhancing the availability of nutrients but also reduces dependency upon external inputs as it near to nature. The market for organic foods and other products has grown rapidly due to consumers often find organic foods to be more nutritious and healthier than conventional foods. Therefore, this study was designed to evaluate the phytochemical and bioactive compounds of green bean ( Phaseolus vulgaris L.), which produced either organically or conventionally, as well as, the effect of different technological processes and frozen storage period at -18 o C for 6 months on phytochemical and bioactive compounds content of their products were studied Organically grown green beans had higher contents of total sugars, minerals, all bioactive compounds and antioxidant activity than conventional ones. Pyrogallol was the predominant compound of both organic and conventional green beans (7.58 and 6.71 mg/ 100g, respectively), followed by chlorogenic and ellagic acids. There were variations in flavonoid individuals between organic and conventional green beans whereas, organic green beans had the highest content (6.06 mg/100gm) comparing with conventional green beans (4.67 mg/100gm).A greater stability of nutritional parameters for frozen organic green bean samples compared to frozen conventional samples during the storage period at -18°C. Furthermore, levels of bioactive compounds in both organic and conventional green bean samples were slightly affected by steam blanching than boiling blanching process and practically remained unchanged throughout the entire storage period at – 18 °C for 4 months and then gradually declined.