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The study aimed to determine the appropriate microwave blanching power and time to inactivate peroxidase (POD) enzyme, improve color, and preserve the bioactive compound content and antioxidant capacity of Centella asiatica. The leaves were blanched in a microwave oven under two investigated factors: power (200, 300, 400, 500, and 600 W) and time (0, 30, 45, 60, 75 and 90 seconds). Blanching at 500 W for 61 seconds resulted in more than 90% POD inactivation and significantly improved color parameters (L* = 55.73±0.69, a* = -4.74±0.13, and b* = 12.55±0.79). Under this condition, the contents of total polyphenols (TPC) (118.10±2.85 mg GAE/g), flavonoids (TFC) (110.10±0.44 mg QE/g), and DPPH radical scavenging capacity (10.20±0.61 mg TE/g) were well maintained. POD inactivation kinetics at 500 W followed a first-order model with a high coefficient of determination (R² = 0.9447), with kinetic parameters recorded as k = 0.0377 s⁻¹ and D = 60 seconds. Furthermore, a strong correlation was observed between POD activity and L*, a*, TPC, TFC, and DPPH values (r = -0.740; 0.851; -0.812; -0.656; and -0.939, respectively).