Table 1 Kinetic parameters of the first-order kinetic model for PPO and POD inactivation by water blanching.

From: Thermal inactivation kinetics and effects of drying methods on the phenolic profile and antioxidant activities of chicory (Cichorium intybus L.) leaves

Temperature (°C)

PPO

POD

k/min

R 2

k/min

R 2

75

0.158

0.9886

0.273

0.9858

80

0.238

0.9974

0.468

0.9851

85

0.464

0.9756

0.663

0.9778

90

0.633

0.9905

1.097

0.9758

95

1.751

0.9398

1.133

0.9666

  1. PPO, polyphenol oxidase; POD, peroxidase.
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