Abstract
Initial heating was applied as the first processing step in the production of innovative pasty celeriac products. For this purpose, celeriac was converted into a paste and subsequently heated at 90 and 100 °C for 5–10 min. Alternatively, the fresh plant material was blanched prior to mincing. For the first time, phenolic compounds in celeriac were characterized by high-performance liquid chromatography coupled with mass spectrometry (LC–MSn). Among the 14 phenolics detected, several caffeic, ferulic and quinic acid derivatives as well as malonylated and acetylated flavonoid derivatives were newly identified. Upon thermal treatment, the antioxidant capacities (TEAC assay) and the total phenolic contents remained virtually unchanged. The antioxidant capacities of heated samples determined by the FRAP assay were even higher than those of the unheated control. The contents of the main phenolic compound apiin decreased upon heat treatment, whereas the levels of the minor compounds malonylapiin A and B increased. Only by extended steam- and water-blanching at 100 °C, respectively, complete inactivation of peroxidase and polyphenol oxidase was achieved. The obtained celeriac products were characterized by their bright white color. Consequently, blanching is recommended as the initial operation in the processing of celeriac into novel pasty products.
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