Degradation kinetics of bioactive compounds and antioxidant capacity of Brussels sprouts during microwave processing

Figures & data

Figure 1. Effect of MW output power [460 (

), 600 (

), and 700 W (

)] applied on (a) moisture content, (b) total Chl content, (c) vitamin C content, (d) TPC, (e) TFC, (f) sinapik asit content, (g) ferulik asit content, (h) DPPH scavenging capacity and (i) FRAP scavenging capacity of Brussels sprouts.

Table 1. Kinetic parameter estimated (k) and statistical values of first-order models of bioactive compounds degradation in Brussel sprouts due to microwave processing at different output powers.

		C^0	k (min-1)
	Power (W)	(std. error)	(std. error)	R^2	RMSE	χ2
Moisture content	460	6.56	−0.934	0.979	0.044	0.003
		(0.223)	(0.062)
	600	6.707	−1.315	0.996	0.026	0.001
		(0.106)	(0.046)
	700	6.699	−1.934	0.997	0.053	0.004
		(0.104)	(0.081)
Total chlorophyll content	460	6.087	−0.438	0.97	0.069	0.006
		(0.212)	(0.027)
	600	5.537	−0.458	0.921	0.091	0.011
		(0.302)	(0.046)
	700	5.665	−0.674	0.968	0.070	0.007
		(0.228)	(0.968)
Vitamin C content	460	361.894	−1.347	0.921	0.168	0.038
		(22.766)	(0.188)
	600	367.958	−1.967	0.941	0.178	0.044
		(21.489)	(0.314)
	700	368.646	−2.173	0.947	0.172	0.045
		(21.886)	(0.381)
Total polyphenol content	460	908.902	−0.261	0.952	0.057	0.004
		(29.205)	(0.017)
	600	926.2	−0.307	0.99	0.022	0.001
		(14.505)	(0.010)
	700	913.994	−0.403	0.979	0.043	0.003
		(23.936)	(0.021)
Total flavonoid content	460	309.006	−0.309	0.998	0.011	0.000
		(2.096)	(0.004)
	600	305.094	−0.329	0.997	0.017	0.000
		(2.624)	(0.006)
	700	312.289	−0.435	0.998	0.013	0.000
		(2.669)	(0.007)
DPPH radical scavenging capacity	460	94.552	−0.034	0.952	0.013	0.000
		(0.570)	(0.002)
	600	92.289	−0.065	0.905	0.032	0.001
		(1.376)	(0.006)
	700	92.909	−0.099	0.923	0.033	0.002
		(1.665)	(0.009)
Ferric reducing antioxidant power (FRAP)	460	1770.445	−0.303	0.986	0.033	0.001
		(33.622)	(0.011)
	600	1800.563	−0.365	0.997	0.011	0.000
		(18.374)	(0.007)
	700	1855.369	−0.4	0.982	0.044	0.003
		(46.287)	(0.020)
Sinapic acid	460	17.215	−0.449	0.899	0.115	0.018
		(1.027)	(0.047)
	600	17.557	−0.581	0.881	0.130	0.024
		(1.257)	(0.075)
	700	17.279	−0.637	0.823	0.151	0.034
		(1.586)	(0.109)
Ferulic acid	460	0.437	−0.21	0.921	0.059	0.005
		(0.016)	(0.017)
	600	0.448	−0.265	0.951	0.052	0.004
		(0.014)	(0.019)
	700	0.451	−0.291	0.92	0.064	0.006
		(0.019)	(0.029)

Figure 2. Experimental [460 (

), 600 (

), and 700 W (

)] and predicted [(

)] data related with different MW output power applied on (a) moisture content, (b) total Chl content, (c) vitamin C content, (d) TPC, (e) TFC, (f) sinapik asit content, (g) ferulik asit content, (h) DPPH scavenging capacity and (i) FRAP scavenging capacity of Brussels sprouts.