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Narra F, Piragine E, Benedetti G, Ceccanti C, Florio M, Spezzini J, Troisi F, Giovannoni R, Martelli A, Guidi L. Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits. Compr Rev Food Sci Food Saf 2024:e13426. [PMID: 39169551 DOI: 10.1111/1541-4337.13426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 06/19/2024] [Accepted: 07/28/2024] [Indexed: 08/23/2024]
Abstract
Bioactive compounds in fruit and vegetables have a positive impact on human health by reducing oxidative stress, inflammation, and the risk of chronic diseases such as cancer, cardiovascular (CV) diseases, and metabolic disorders. However, some fruit and vegetables must be heated before consumption and thermal processes can modify the amount of nutraceuticals, that is, polyphenols, carotenoids, glucosinolates, and ascorbic acid, that can increase or decrease in relation to different factors such as type of processing, temperature, and time but also the plant part (e.g., flower, leaf, tuber, and root) utilized as food. Another important aspect is related to the bioaccessibility and bioavailability of nutraceuticals. Indeed, the key stage of nutraceutical bioefficiency is oral bioavailability, which involves the release of nutraceuticals from fruit and vegetables in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. Several studies have shown that thermal processing can enhance the absorption of nutraceuticals from fruit and vegetable. Once absorbed, they reach the blood vessels and promote multiple biological effects (e.g., antioxidant, anti-inflammatory, antihypertensive, vasoprotective, and cardioprotective). In this review, we described the impact of different thermal processes (such as boiling, steaming and superheated steaming, blanching, and microwaving) on the retention/degradation of bioactive compounds and their health-promoting effects after the intake. We then summarized the impact of heating on the absorption of nutraceuticals and the biological effects promoted by natural compounds in the CV system to provide a comprehensive overview of the potential impact of thermal processing on the CV benefits of fruit and vegetables.
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Affiliation(s)
- Federica Narra
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Eugenia Piragine
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
- Department of Pharmacy, University of Pisa, Pisa, Italy
| | | | - Costanza Ceccanti
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Marta Florio
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | | | | | - Roberto Giovannoni
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
- Department of Biology, University of Pisa, Pisa, Italy
| | - Alma Martelli
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
- Department of Pharmacy, University of Pisa, Pisa, Italy
| | - Lucia Guidi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
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Engelhardt L, Pöhnl T, Alhussein M, John M, Neugart S. Changes in bioactive compounds and antioxidant activity of three Amaranthus L. genotypes from a model to household processing. Food Chem 2023; 429:136891. [PMID: 37481980 DOI: 10.1016/j.foodchem.2023.136891] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/03/2023] [Accepted: 07/13/2023] [Indexed: 07/25/2023]
Abstract
Amaranthus L. leaves are consumed as vegetables and are a rich source of secondary plant metabolites. The phenolic profiles of the three analyzed genotypes by LC-Q-TOF-MS/MS and HPLC-DAD were characterized by high amounts of hydroxycinnamic glucaric and -isocitric acids. 'Gartenfuchsschwanz' (A. hybridus L.) and 'Red Callaloo' (A. tricolor L.) had similar profiles. 'Gemüse-Amaranth' (A. tricolor L.) had a high amount of caffeoylglucaric acid 4, which was isolated, and afterward identified by NMR. Its antioxidant activity, measured by TEAC, DPPH, and TPC, was similar to 5-caffeoylquinic acid, common in many plant species. The antioxidant activity of Amaranthus L. can be explained rather by their different phenolic- and ascorbic acid concentrations than by their species. Household cooking reduces antioxidant activity due to oxidation processes while leaching into cooking water could be neglected. Amaranthus L. baked into a wheat-dough-matrix showed lower phenolic concentrations, presumably due to the formation of phenol-protein-bounds and thermal degradation.
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Affiliation(s)
- Layla Engelhardt
- Department of Crop Science, Division of Quality and Sensory of Plant Products, Georg-August-University Göttingen, Carl-Sprengel-Weg 1, 37075 Göttingen, Germany.
| | - Tobias Pöhnl
- Department of Crop Science, Division of Quality and Sensory of Plant Products, Georg-August-University Göttingen, Carl-Sprengel-Weg 1, 37075 Göttingen, Germany.
| | - Mohammad Alhussein
- Agricultural Entomology, Department of Crop Sciences, Georg-August-University Göttingen, Grisebachstraße 6, 37077 Göttingen, Germany.
| | - Michael John
- Institute of Organic and Biomolecular Chemistry, Georg-August-University Göttingen, Tammannstraße 2, 37077 Göttingen, Germany.
| | - Susanne Neugart
- Department of Crop Science, Division of Quality and Sensory of Plant Products, Georg-August-University Göttingen, Carl-Sprengel-Weg 1, 37075 Göttingen, Germany.
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Razzak A, Mahjabin T, Khan MRM, Hossain M, Sadia U, Zzaman W. Effect of cooking methods on the nutritional quality of selected vegetables at Sylhet City. Heliyon 2023; 9:e21709. [PMID: 38027907 PMCID: PMC10660054 DOI: 10.1016/j.heliyon.2023.e21709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 10/25/2023] [Accepted: 10/26/2023] [Indexed: 12/01/2023] Open
Abstract
The study was carried out to analyze the impacts of boiling, steaming, and microwave cooking on the physicochemical properties, the content of bioactive compounds, and boiling effect on mineral and heavy metal content of six widely consumed vegetables in Bangladesh's north-eastern region. In comparison to raw, boiled, and microwave-cooked vegetables, those that are steam-cooked retain a higher percentage of β-carotene with the exception of carrots. Boiling vegetables led to the most substantial reduction in ascorbic acid content (from 9.83 % to 70.88 %), with spinach experiencing the greatest decline. In contrast, microwaving had the mildest effect on ascorbic acid, preserving over 90 % of the initial content. The decrease in carotene content may be associated with color changes (decreasing greenness and increasing hue angle) in the chosen vegetables. The colorimeter shows the L* value (lightness/darkness) of all cooked vegetables significantly decreased. In terms of total polyphenol content (TPC) and total flavonoid content (TFC), boiling had a higher negative effect on most vegetables than the other two cooking methods, with losses of up to 70.3 % and 82.27 %, respectively. All cooked vegetables, with the exception of carrot and microwave pumpkin, had substantial reductions in free radicals scavenging activity, with losses ranging from 8.48 % to 56.73 %. In comparison to raw vegetables, boiled vegetables significantly lost minerals like potassium (K), magnesium (Mg), zinc (Zn), copper (Cu), and manganese (Mn). On the other hand, the calcium (Ca) and iron (Fe) content of all cooked vegetables, except for carrots and peas, exhibited an increase, ranging from 6 to 17 % and 6-12 %, respectively. The Cr concentration in all vegetables and the Zn, Fe, Mn, and Cd content in the spinach sample was higher than the FAO/WHO recommended maximum permissible level (MPL), whereas the accumulation of Cu and Ni content was lower in all vegetables. In conclusion, this study demonstrated that microwaving was the most effective method for retaining the nutritional value of vegetables, while steaming had a moderate impact.
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Affiliation(s)
- Abdur Razzak
- Bangladesh Institute of Research and Training on Applied Nutrition (BIRTAN), Regional Office, Sunamganj, 3000, Bangladesh
| | - Tasnima Mahjabin
- Bangladesh Institute of Research and Training on Applied Nutrition (BIRTAN), Regional Office, Sunamganj, 3000, Bangladesh
| | - Md Rashedul Munim Khan
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - Murad Hossain
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - Ummay Sadia
- Department of Botany, University of Dhaka, 1200, Bangladesh
| | - Wahidu Zzaman
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
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4
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Tran Thi YN, Nguyen QN, Truong LD, Dao TP, Huynh PX. Comparison of pretreatment methods on total ascorbic acid, total phenolic content, color of soursop (
Annona muricata
L.) pulp. steam blanching, hot water blanching, and microwave‐assisted blanching. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yen Nhi Tran Thi
- Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Quy Ngoc Nguyen
- Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Department of Pharmacy Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Le Dang Truong
- Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Tan Phat Dao
- Institute of Applied Technology and Sustainable Development Nguyen Tat Thanh University Ho Chi Minh City Vietnam
- Faculty of Environmental and Food Engineering Nguyen Tat Thanh University Ho Chi Minh City Vietnam
| | - Phong Xuan Huynh
- Biotechnology Research & Development Institute Can Tho University Can Tho City Vietnam
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Siti Rashima R, Nurul Anis Jasmin A, Ong WL, Serri NA, Maizura M. Effect of combination pre-treatment conditions on the physicochemical properties, antioxidant activities, and sensory acceptability of Carica papaya L. Eksotika juice. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01500-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Lopez-Hernandez AA, Ortega-Villarreal AS, Vázquez Rodriguez JA, Lopez-Cabanillas Lomeli M, González Martinez BE. Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100510] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Barido FH, Jang A, Pak JI, Kim YJ, Lee SK. The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang). Food Sci Anim Resour 2021; 41:1036-1048. [PMID: 34796329 PMCID: PMC8564326 DOI: 10.5851/kosfa.2021.e54] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 11/29/2022] Open
Abstract
This study investigated the possible improvement in the antioxidative status and
quality characteristics of ready-to-eat (RTE) Samgyetang after adding various
black garlic (BG) extracts. The antioxidant activity, total phenolic content
(TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation
rates were measured after receiving one of five different treatments consisting
of conventional Samgyetang broth as a negative control, raw garlic (RG) extract
as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG
extract as treatments. Employing retort cooking, fat trimmed carcasses were
added to the initially prepared broth together with a phenolic extract that was
set at 5% (w/w). A significant intensification of red and yellow color
was observed in breast and thigh meat treated with BG extracts, regardless of
pretreatment, compared to the negative control and RG. The moisture percentage
was affected by the addition of BG extracts, where the encapsulation group
retained the highest water content after retorting. In terms of antioxidative
status, maltodextrin-encapsulated BG extract was as effective as an oven-dried
extract to scavenge free radicals and showed the highest score among samples
(p<0.01). The concentration of TFC was found to be the highest and did
not differ between encapsulation and oven-dried groups, followed by BG, RG, and
the negative control. However, the addition of encapsulated BG extract was the
most effective in delaying the formation of malondialdehyde among the samples.
Therefore, pre-treatment of BG extract through encapsulation is recommended to
develop a higher antioxidative status and quality characteristics of
Samgyetang.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jae In Pak
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | | | - Sung Ki Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
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Pérez-Lamela C, Franco I, Falqué E. Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review. Molecules 2021; 26:5265. [PMID: 34500700 PMCID: PMC8434123 DOI: 10.3390/molecules26175265] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 08/25/2021] [Accepted: 08/26/2021] [Indexed: 12/16/2022] Open
Abstract
Fruits and fruit products are an essential part of the human diet. Their health benefits are directly related to their content of valuable bioactive compounds, such as polyphenols, anthocyanins, or vitamins. Heat treatments allow the production of stable and safe products; however, their sensory quality and chemical composition are subject to significant negative changes. The use of emerging non-thermal technologies, such as HPP (High Pressure Processing), has the potential to inactivate the microbial load while exerting minimal effects on the nutritional and organoleptic properties of food products. HPP is an adequate alternative to heat treatments and simultaneously achieves the purposes of preservation and maintenance of freshness characteristics and health benefits of the final products. However, compounds responsible for antioxidant activity can be significantly affected during treatment and storage of HPP-processed products. Therefore, this article reviews the effect of HPP treatment and subsequent storage on the antioxidant activity (oxygen radical absorbance capacity (ORAC) assay), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity assay, ferric reducing antioxidant power (FRAP) assay, 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity assay or Trolox equivalent antioxidant capacity (TEAC) assay), and on the total phenolic, flavonoid, carotenoid, anthocyanin and vitamin contents of fruits and different processed fruit-based products.
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Affiliation(s)
- Concepción Pérez-Lamela
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain
| | - Inmaculada Franco
- Food Technology Area, Faculty of Sciences, University of Vigo—Ourense Campus, E32004 Ourense, Spain;
| | - Elena Falqué
- Analytical Chemistry Group, Department of Analytical and Food Chemistry, Faculty of Sciences, University of Vigo–Ourense Campus, E32004 Ourense, Spain;
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9
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The Effect of Blanching on Phytochemical Content and Bioactivity of Hypochaeris and Hyoseris Species (Asteraceae), Vegetables Traditionally Used in Southern Italy. Foods 2020; 10:foods10010032. [PMID: 33374396 PMCID: PMC7824150 DOI: 10.3390/foods10010032] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 12/18/2020] [Accepted: 12/22/2020] [Indexed: 12/24/2022] Open
Abstract
The impact of blanching on the phytochemical content and bioactivity of Hypochaeris laevigata (HL), Hypochaeris radicata (HR), Hyoseris radiata (HRA), and Hyoseris lucida subsp. taurina (HT) leaves was studied and compared to fresh plant materials and residual blanching water. For this purpose, total phenols, flavonoids, carotenoids, and chlorophyll contents were quantified. The antioxidant effect was investigated by using different in vitro tests (β-carotene, ferric reducing ability power (FRAP), 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH), whereas the potential inhibitory activity of key enzymes linked to obesity was screened against lipase, α-amylase, and α-glucosidase. Generally, the phytochemical content followed the trend: fresh > blanching water > blanched samples. The same trend was observed in the antioxidant activity independently of the applied test as well as in the inhibition of lipase and carbohydrates-hydrolysing enzymes. In particular, fresh Hypochaeris laevigata (HL1) showed the lowest inhibitory concentration 50% (IC50) values of 31.3 and 42.7 μg/mL, against α-glucosidase and α-amylase, respectively, whereas fresh Hyoseris radiata (HRA1) showed the most promising hypolipidemic activity (IC50 value of 39.8 μg/mL). Collectively, these results support the health effect of these wild plants and demonstrated that blanching water should be reused in food preparation since it is a good source of bioactive compounds and its consumption should be recommended in order to increase the uptake of micronutrients.
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10
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Ren X, Tang T, Xie X, Wang W, Tang X, Brennan CS, Zhang J, Wang Z. The effects of preparation and cooking processes on vitamins and antioxidant capacity of sour and spicy potato silk. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14681] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Xue Ren
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Tiantian Tang
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xinfang Xie
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Wenjun Wang
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xuanming Tang
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P O Box 84, Lincoln 7647 Christchurch New Zealand
| | - Jie Zhang
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Zhidong Wang
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
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11
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Monalisa K, Bhuiyan JA, Islam MZ, Sayem A. Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima). FOOD SCI TECHNOL INT 2019; 26:333-343. [PMID: 31847585 DOI: 10.1177/1082013219894402] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The objective of the present study was to evaluate the effect of boiling duration on physicochemical, bioactive compounds, antioxidant activity, color, and texture properties of pumpkin (Cucurbita maxima). The pumpkin was subjected to boiling for 1, 5, 10, and 20 min at 100 ℃. The physicochemical analyses showed that pH, moisture, and water solubility index were increased, whereas ash content was decreased with increasing the boiling time. Prolong boiling exhibited a detrimental effect on bioactive compounds of pumpkin, and it was found that 20 min of boiling caused about 25.91% ± 2.21% loss of total phenolic content, 14.79% ± 1.03% loss of total carotenoids content, and 18.46% ± 1.34% loss of antioxidant activity. A kinetic study was conducted to quantify the losses occurring in bioactive compounds, antioxidant activity, changes in color, and firmness of pumpkin. The study revealed that the logistic model can predict the variation in bioactive compounds and antioxidant activity with higher R2. However, first-order kinetic models were found suitable to predict the changes occurring in bioactive compounds, antioxidant activity, color properties (L*, a*, b*, Chroma), and firmness. The total color changes (ΔE) showed a good fit with zero-order kinetic models (R2 = 0.98). The t1/2 and D-value were calculated for all measured parameters of pumpkin. These findings would be useful in designing thermal processes and related calculations of pumpkin.
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Affiliation(s)
- K Monalisa
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh.,Department of Advanced Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo, Japan
| | - J A Bhuiyan
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - M Z Islam
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
| | - Asm Sayem
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
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12
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Nguyen TVL, Tran TYN, Lam DT, Bach LG, Nguyen DC. Effects of microwave blanching conditions on the quality of green asparagus ( Asparagus officinalis L.) butt segment. Food Sci Nutr 2019; 7:3513-3519. [PMID: 31763001 PMCID: PMC6848841 DOI: 10.1002/fsn3.1199] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 05/17/2019] [Accepted: 05/23/2019] [Indexed: 11/07/2022] Open
Abstract
Blanching is a pretreatment method that is often applied in fruit and vegetable processing to inhibit enzyme activity and reduce loss of food quality. It was recently discovered that well-controlled microwave volumetric heating could improve the blanching efficiency and retain nutritional and sensorial values of product. This study was conducted to investigate effects of microwave blanching conditions on the quality of green asparagus (Asparagus officinalis L.) butt segments, a rich source of fiber and antioxidants but are often discarded during processing. The experiments were designed by one-factor-at-a-time method with two varying factors including blanching time (2, 4, 6, and 8 min) and microwave power output (150, 300, 450, and 600 W). Quality of product was evaluated by sensory, retention of phenolics, and free-radical scavenging activity retention. The results showed that longer blanching time or higher microwave power was associated with reduced quality of green asparagus butt segment. Besides, the appropriate parameters for microwave blanching of the green asparagus butt segment was found at 300 W for 4 min.
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Affiliation(s)
- Thi Van Linh Nguyen
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi MinhVietnam
- Center of Excellence for AuthenticityRisk Assessment and Technology of FoodNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Thi Yen Nhi Tran
- Faculty of Environmental and Food EngineeringNguyen Tat Thanh UniversityHo Chi MinhVietnam
| | - Duc Tri Lam
- NTT Hi‐Tech InstituteNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
- Center of Excellence for Biochemistry and Natural ProductsNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Long Giang Bach
- NTT Hi‐Tech InstituteNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
- Center of Excellence for Biochemistry and Natural ProductsNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
| | - Duy Chinh Nguyen
- NTT Hi‐Tech InstituteNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
- Center of Excellence for Biochemistry and Natural ProductsNguyen Tat Thanh UniversityHo Chi Minh CityVietnam
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13
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Kupkanchanakul W, Yamaguchi T, Naivikul O. Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits. J Nutr Sci Vitaminol (Tokyo) 2019; 65:S206-S211. [PMID: 31619632 DOI: 10.3177/jnsv.65.s206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Gluten-free rice breading (RB) is generally prepared by shredding of gluten-free rice bread. It is an alternative product for Celiac patients, who are gluten allergic. The aim of this research was to formulate gluten-free rice bread formula by using composited rice flour (RF) and pre-germinated brown rice flour (PGBRF) from two Thai rice cultivars, Pathum-Thani1 (15% amylose) and Phitsanulok2 (27% amylose) at the ratio of 1:1, by considering the structural properties of bread, health benefit of breading, and the properties of breading as coating material of fried frozen croquette (C-) and compared to those of samples prepared from wheat flour. Increasing PGBRF from 0% to 50% in gluten-free rice bread formula increased the puffed cell wall of air cell in gluten-free rice bread. Antioxidative activity of RB containing 50% PGBRF (RB-50%) was 4 and 9 times higher than RB without PGBRF (RB-0%) and wheat breading (WB), respectively. WB contained 356,289 mg/kg of gluten, while RB contained less than 2 mg/kg of gluten, which could be labeled "gluten-free". When compared all breading samples as coating material of C-, oil absorption of C-RB-50% (14.32%) was 3 times lower than that of WB (44.36%). Therefore, the RB-50% had health benefits for consumers who are suffered from Celiac disease and also other health-conscious consumers considering the higher antioxidative properties and lower oil uptake than the consumption of WB.
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Affiliation(s)
- Warunee Kupkanchanakul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University
| | - Tomoko Yamaguchi
- Department of Life Science, Faculty of Education, Niigata University
| | - Onanong Naivikul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University.,Associate Fellows, Academy of Science, Office of the Royal Society
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14
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Ramírez-Anaya JDP, Castañeda-Saucedo MC, Olalla-Herrera M, Villalón-Mir M, Serrana HLGDL, Samaniego-Sánchez C. Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables. Antioxidants (Basel) 2019; 8:E246. [PMID: 31357494 PMCID: PMC6719931 DOI: 10.3390/antiox8080246] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 02/06/2023] Open
Abstract
Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbensothiazoline)-6-sulphonic acid (ABTS)), total phenolic content (TPC) and individual phenols (high-performance liquid chromatography (HPLC)) in unused and used EVOO and water were determined. The water used to boil tomatoes showed the highest TPC value, whilst the lowest was found in the EVOO from the W/O used for boiling potatoes. After processing, the concentrations of phenols exclusive to EVOO diminished to different extents. There was a greater transfer of phenols from the vegetable to the oil when eggplant, tomato and pumpkin were cooked. W/O boiling enriched the water for most of the phenols analysed, such as chlorogenic acid and phenols exclusive to EVOO. The values of AC decreased or were maintained when fresh oil was used to cook the vegetables (raw > frying > sautéing > boiling). The water fraction was enriched in 6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid (Trolox) equivalents following boiling, though to a greater extent when EVOO was added. Phenolic content and AC of EVOO decreased after cooking Mediterranean diet vegetables. Further, water was enriched after the boiling processes, particularly when oil was included.
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Affiliation(s)
- Jessica Del Pilar Ramírez-Anaya
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
- Department of Computational Sciences and Technological Innovation, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, México
| | - Ma Claudia Castañeda-Saucedo
- Department of Nature Sciences, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico
| | - Manuel Olalla-Herrera
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
| | - Marina Villalón-Mir
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
| | | | - Cristina Samaniego-Sánchez
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain.
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Abstract
The aim of the study was to compare chemical and nutritional profile of wine and heat-treated wine, called mulled wine. The experiment was focused on simulation of ordinary produce mulled wine by the majority of consumers. Cabernet Moravia (bottled in Velkobílovická vína s.r.o., Czech Republic) was used for the experimental production of mulled wine. Following spices were added to wine during cooking: cloves (Vitana, Czech Republic) and cinnamon (KOTíNY, Austria). The samples of wine were heat treated in stainless steel pot for 5 minutes. The relative density, acidity, alcohol content, phenol content and antioxidant capacity were monitored in experimentally produced wine and mulled wine. The gained results showed that samples of mulled wine with added cloves had statistically significant (p <0.05) higher phenol content and higher antioxidant properties in comparison with wine before heat treatment and spices addition. The results clearly showed that mulled wine can be considered as the product with better health beneficial nutritional profile than wine from which it is produced; in addition, mulled wine sample had significantly (p <0.05) lower alcoholic content (8.27 ±0.04 vol.%).
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16
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Gunathilake KDPP, Ranaweera KKDS, Rupasinghe HPV. Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves. Antioxidants (Basel) 2018; 7:antiox7090117. [PMID: 30200223 PMCID: PMC6162770 DOI: 10.3390/antiox7090117] [Citation(s) in RCA: 56] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2018] [Revised: 08/25/2018] [Accepted: 08/28/2018] [Indexed: 12/31/2022] Open
Abstract
This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total antioxidant capacity of the fresh and cooked leaves was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and singlet oxygen scavenging assays. The results revealed that frying caused a reduction in major bioactives and antioxidant activities in all leafy vegetables tested. However, steamed and boiled leaves of C. auriculata and C. asiatica have shown greater levels of polyphenols, flavonoids, and antioxidant capacity compared with fresh leaves. Polyphenol and flavonoid contents of boiled S. grandiflora and G. lactiferum were higher than that of their fresh form. Boiled and steamed O. zeylanica and S. grandiflora have shown higher carotenoids. Boiled and steamed leaves of P. edulis have shown higher antioxidant activity. The impact of cooking on the changes in bioactive concentrations and antioxidant capacities are dependent on the species and the method of cooking.
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Affiliation(s)
- K D Prasanna P Gunathilake
- Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka.
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
| | - K K D Somathilaka Ranaweera
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
| | - H P Vasantha Rupasinghe
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada.
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17
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Khlifi R, Dhaouefi Z, Maatouk M, Sassi A, Boudhiba N, Ioannou I, Ghedira K, Chekir-Ghedira L, Kilani-Jaziri S. Heat treatment improves the immunomodulatory and cellular antioxidant behavior of a natural flavanone: Eriodictyol. Int Immunopharmacol 2018; 61:317-324. [DOI: 10.1016/j.intimp.2018.06.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 06/05/2018] [Accepted: 06/05/2018] [Indexed: 01/08/2023]
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18
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Isabel IRG, Lilia A, Ulf S. Enhancing the retention of -carotene and vitamin C in dried mango using alternative blanching processes. ACTA ACUST UNITED AC 2018. [DOI: 10.5897/ajfs2017.1645] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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19
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Uchida K, Tomita H, Takemori T, Takamura H. Effects of Grilling on Total Polyphenol Content and Antioxidant Capacity of Eggplant (Solanum melongenaL.). J Food Sci 2016; 82:202-207. [DOI: 10.1111/1750-3841.13567] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2016] [Revised: 10/24/2016] [Accepted: 11/01/2016] [Indexed: 11/28/2022]
Affiliation(s)
- Kentaro Uchida
- Delicious and Healthy Cooking Science Laboratory, Energy Technology Laboratories; Osaka Gas Co., Ltd; Osaka Japan
| | - Haruo Tomita
- Delicious and Healthy Cooking Science Laboratory, Energy Technology Laboratories; Osaka Gas Co., Ltd; Osaka Japan
| | | | - Hitoshi Takamura
- Delicious and Healthy Cooking Science Laboratory, Energy Technology Laboratories; Osaka Gas Co., Ltd; Osaka Japan
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20
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Guiamba IRF, Svanberg U. Effects of blanching, acidification, or addition of EDTA on vitamin C and β-carotene stability during mango purée preparation. Food Sci Nutr 2016; 4:706-15. [PMID: 27625774 PMCID: PMC5011378 DOI: 10.1002/fsn3.335] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2015] [Revised: 12/15/2015] [Accepted: 12/19/2015] [Indexed: 11/13/2022] Open
Abstract
The impact of acidification with citric acid, addition of EDTA or water blanching at high temperature, and short time (HTST) conducted at 90°C for 4 min, on the retention of vitamin C (L‐AA and DHAA) and β‐carotene was studied in mango purée 30 min after crushing. HTST blanching prior to matrix disruption into purée resulted in complete inactivation of polyphenol oxidase (PPO) and minor residual activity (8%) of ascorbic acid oxidase (AAO). The retention of total vitamin C was 100% in blanched purées and in purée with EDTA and about 90% in purées at pH 3.9 and 5.0. Acidification, blanching, and addition of EDTA preserved vitamin C mainly as L‐AA, while complete conversion into DHAA was observed in purée at pH 5.0. The retention of all‐trans‐β‐carotene was between 65 and 72%, with the highest value in purée with EDTA and the lowest value in purée of blanched mango. The ratio of 13‐cis‐β‐carotene in fresh mango was 8.2 ± 0.5% that increased significantly after blanching and in purée at pH 5.0.
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Affiliation(s)
- Isabel R F Guiamba
- Departamento de Engenharia Química Faculdade de Engenharia Universidade Eduardo Mondlane Maputo Mozambique; Departments of Biology and Biological Engineering/Food and Nutrition Science Chalmers University of Technology Gothenburg Sweden
| | - Ulf Svanberg
- Departments of Biology and Biological Engineering/Food and Nutrition Science Chalmers University of Technology Gothenburg Sweden
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21
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Tsai FH, Chiang PY, Kitamura Y, Kokawa M, Khalid N. Preparation and physical property assessments of liquid-core hydrogel beads loaded with burdock leaf extract. RSC Adv 2016. [DOI: 10.1039/c6ra13843h] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Secondary gelation is an important but overlooked element which has a significant impact on the quality of liquid-core hydrogel beads (LHB).
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Affiliation(s)
- Fu-Hsuan Tsai
- Department of Food Science and Biotechnology
- National Chung Hsing University
- Taichung 40227
- Republic of China
- Graduate School of Life and Environmental Sciences
| | - Po-Yuan Chiang
- Department of Food Science and Biotechnology
- National Chung Hsing University
- Taichung 40227
- Republic of China
| | - Yutaka Kitamura
- Faculty of Life and Environmental Sciences
- University of Tsukuba
- Tsukuba
- Japan
| | - Mito Kokawa
- Faculty of Life and Environmental Sciences
- University of Tsukuba
- Tsukuba
- Japan
| | - Nauman Khalid
- The Alliance for Research on North Africa
- University of Tsukuba
- Tsukuba
- Japan
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22
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Mazzeo T, Paciulli M, Chiavaro E, Visconti A, Fogliano V, Ganino T, Pellegrini N. Impact of the industrial freezing process on selected vegetables -Part II. Colour and bioactive compounds. Food Res Int 2015; 75:89-97. [DOI: 10.1016/j.foodres.2015.05.036] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2015] [Revised: 04/21/2015] [Accepted: 05/02/2015] [Indexed: 10/23/2022]
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23
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Lee G, Son Y, Jeon Y, Kang H, Hwang I. Changes in the Physicochemical Properties and Sensory Characteristics of Burdock (Arctium lappa) During Repeated Steaming and Drying Procedures. ACTA ACUST UNITED AC 2015. [DOI: 10.9721/kjfst.2015.47.3.336] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Knecht K, Sandfuchs K, Kulling SE, Bunzel D. Tocopherol and tocotrienol analysis in raw and cooked vegetables: a validated method with emphasis on sample preparation. Food Chem 2014; 169:20-7. [PMID: 25236193 DOI: 10.1016/j.foodchem.2014.07.099] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2014] [Accepted: 07/21/2014] [Indexed: 10/25/2022]
Abstract
Vegetables can be important dietary sources of vitamin E. However, data on vitamin E in raw and cooked vegetables are in part conflicting, indicating analytical pitfalls. The purpose of the study was to develop and validate an HPLC-FLD method for tocochromanol (tocopherols and tocotrienols) analysis equally suitable for raw and cooked vegetables. Significant instability of tocochromanols was observed in raw broccoli and carrot homogenates. Tocochromanols could be stabilized by freeze-drying or ascorbic acid addition prior to homogenization. The optimized protocol for tocochromanol analysis included knife and ball milling of freeze-dried vegetable pieces. Direct acetone extraction of vegetable powders allowed for satisfactory recoveries and precisions. A significant decrease of tocochromanols in baked compared to raw vegetables was shown, the extent of which varied largely between vegetables. For some raw vegetables, such as spinach or broccoli, underestimation of vitamin E in nutrient databases cannot be ruled out and should be examined.
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Affiliation(s)
- Katharina Knecht
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Katja Sandfuchs
- Department of Nutritional Behavior, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Sabine E Kulling
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany
| | - Diana Bunzel
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Straße 9, 76131 Karlsruhe, Germany.
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25
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The Nutritional Facts of Bamboo Shoots and Their Usage as Important Traditional Foods of Northeast India. INTERNATIONAL SCHOLARLY RESEARCH NOTICES 2014; 2014:679073. [PMID: 27433496 PMCID: PMC4897250 DOI: 10.1155/2014/679073] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/20/2014] [Revised: 05/19/2014] [Accepted: 05/26/2014] [Indexed: 12/19/2022]
Abstract
Bamboo shoots are considered as one of the useful health foods because of their rich contents of proteins, carbohydrates, vitamins, fibres, and minerals and very low fat. Though bamboo shoots provide lots of health benefits, their consumption is confined mostly to Southeast Asian and East Asian countries. The acceptability of bamboo shoots as popular vegetable crop is very less due to their high pungent smell and bitter acidic taste. The use of bamboo as food in India is mainly restricted to Northeastern part of the country where they form an indispensable part of several traditional speciality dishes. The different ethnic communities take fresh or fermented bamboo shoot as one of most preferred traditional food items. Some of the important bamboo based traditional foods are ushoi, soibum, rep, mesu, eup, ekhung, hirring, and so forth. Bamboo shoots should be properly processed before they are consumed as freshly harvested shoots have high content of toxic cyanogenic glycosides which may pose serious health problems. The prospect of bamboo shoot industry in Northeast India is bright due to its rich genetic resources of bamboos. However, habitat destruction and extensive use of bamboos for food, handicraft, and construction purposes have resulted in severe depletion of natural bamboo resources. This review stresses upon the high nutritive values and health benefits of bamboo shoots and their usage as important traditional foods in Northeast India. The bamboo market potential of the region and use of in vitro plant micropropagation methods as effective means of bamboo conservation are also emphasized in this paper.
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26
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Palermo M, Pellegrini N, Fogliano V. The effect of cooking on the phytochemical content of vegetables. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1057-70. [PMID: 24227349 DOI: 10.1002/jsfa.6478] [Citation(s) in RCA: 161] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2013] [Revised: 11/06/2013] [Accepted: 11/14/2013] [Indexed: 05/05/2023]
Abstract
Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed scientific journals were considered in order to assess the effect of cooking on different phytochemical classes. Changes in phytochemicals upon cooking may result from two opposite phenomena: (1) thermal degradation, which reduces their concentration, and (2) a matrix softening effect, which increases the extractability of phytochemicals, resulting in a higher concentration with respect to the raw material. The final effect of cooking on phytochemical concentration depends on the processing parameters, the structure of food matrix, and the chemical nature of the specific compound. Looking at the different cooking procedures it can be concluded that steaming will ensure better preservation/extraction yield of phenols and glucosinolates than do other cooking methods: steamed tissues are not in direct contact with the cooking material (water or oil) so leaching of soluble compounds into water is minimised and, at the same time, thermal degradation is limited. Carotenoids showed a different behaviour; a positive effect on extraction and the solubilisation of carotenes were reported after severe processing.
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Affiliation(s)
- Mariantonella Palermo
- Department of Agriculture and Food Science, University of Naples Federico II, via Università 100, I-80055, Portici, Naples, Italy
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27
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Lima GPP, Vianello F, Corrêa CR, Campos RADS, Borguini MG. Polyphenols in Fruits and Vegetables and Its Effect on Human Health. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.511117] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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Kim MH, Kim JM, Yoon KY. Effects of blanching on antioxidant activity and total phenolic content according to type of medicinal plants. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0150-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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29
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Téllez-Pérez C, Cardador-Martínez A, Mounir S, Montejano-Gaitán JG, Sobolik V, Allaf K. Effect of Instant Controlled Pressure Drop Process Coupled to Drying and Freezing on Antioxidant Activity of Green “Poblano” Pepper (<i>Capsicum annuum</i> L.). ACTA ACUST UNITED AC 2013. [DOI: 10.4236/fns.2013.43043] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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30
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Nogales-Delgado S, Fernández-León A, Delgado-Adámez J, Hernández-Méndez M, Bohoyo-Gil D. Lactic Acid and Ultraviolet-C as Sanitizer for Preserving Quality of Minimally Processed Romaine Lettuce. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12029] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- S. Nogales-Delgado
- Agri-food Technological Institute of Extremadura (INTAEX); Avda Adolfo Suarez S/N 06071 Badajoz Spain
| | - A.M. Fernández-León
- Agri-food Technological Institute of Extremadura (INTAEX); Avda Adolfo Suarez S/N 06071 Badajoz Spain
| | - J. Delgado-Adámez
- Agri-food Technological Institute of Extremadura (INTAEX); Avda Adolfo Suarez S/N 06071 Badajoz Spain
| | - M.T. Hernández-Méndez
- Agri-food Technological Institute of Extremadura (INTAEX); Avda Adolfo Suarez S/N 06071 Badajoz Spain
| | - D. Bohoyo-Gil
- Agri-food Technological Institute of Extremadura (INTAEX); Avda Adolfo Suarez S/N 06071 Badajoz Spain
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31
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Altunkaya A. Effect of Grape Leaf Extract on Phenolic Profile and Browning of Fresh-Cut Lettuce (Lactuca sativa). J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00803.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Arzu Altunkaya
- Food Engineering Department; Faculty of Architecture and Engineering; Yuzuncu Yıl University; Zeve Campus TR-65080 Van Turkey
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SHIRI MOHAMMADALI, GHASEMNEZHAD MAHMOOD, BAKHSHI DAVOOD, SARIKHANI HASAN. EFFECT OF POSTHARVEST PUTRESCINE APPLICATION AND CHITOSAN COATING ON MAINTAINING QUALITY OF TABLE GRAPE CV. “SHAHROUDI” DURING LONG-TERM STORAGE. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00735.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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33
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Jaiswal AK, Gupta S, Abu-Ghannam N. Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.08.032] [Citation(s) in RCA: 99] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Zhang JJ, Ji R, Hu YQ, Chen JC, Ye XQ. Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao). J Zhejiang Univ Sci B 2012; 12:752-9. [PMID: 21887851 DOI: 10.1631/jzus.b1000251] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, L-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%, respectively). Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods. Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil. After boiling, the L-ascorbic acid and total phenolic contents were significantly reduced, while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content). Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots. It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.
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Affiliation(s)
- Jin-jie Zhang
- Department of Food Science and Nutrition, College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou, China
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ALTUNKAYA ARZU, GÖKMEN VURAL. EFFECT OF GRAPE SEED EXTRACT ON PHENOLIC PROFILE AND BROWNING OF FRESH-CUT LETTUCE (L. SATIVA). J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00534.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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36
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Wawire M, Oey I, Mathooko F, Njoroge C, Shitanda D, Hendrickx M. Thermal stability of ascorbic acid and ascorbic acid oxidase in african cowpea leaves ( Vigna unguiculata ) of different maturities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1774-1783. [PMID: 21309563 DOI: 10.1021/jf103469n] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Cowpea, an African leafy vegetable ( Vigna unguiculata ), contains a high level of vitamin C. The leaves harvested at 4-9 weeks are highly prone to vitamin C losses during handling and processing. Therefore, the purpose of this research was to study the effect of thermal treatment on the stability of ascorbic acid oxidase (AAO), total vitamin C content (l-ascorbic acid, l-AA), and dehydroascorbic acid (DHAA) and l-AA/DHAA ratio in cowpea leaves harvested at different maturities (4, 6, and 8 weeks old). The results showed that AAO activity, total vitamin C content, and l-AA/DHAA ratio in cowpea leaves increased with increasing maturity (up to 8 weeks). Eight-week-old leaves were the best source of total vitamin C and showed a high ratio of l-AA/DHAA (4:1). Thermal inactivation of AAO followed first-order reaction kinetics. Heating at temperatures above 90 °C for short times resulted in a complete AAO inactivation, resulting in a protective effect of l-AA toward enzyme-catalyzed oxidation. Total vitamin C in young leaves (harvested at 4 and 6 weeks) was predominantly in the form of DHAA, and therefore temperature treatment at 30-90 °C for 10 min decreased the total vitamin C content, whereas total vitamin C in 8-week-old cowpea leaves was more than 80% in the form of l-AA, so that a high retention of the total vitamin C can be obtained even after heating and/or reheating (30-90 °C for 10 min) before consumption. The results indicated that the stability of total vitamin C in situ was strongly dependent on the plant maturity stage and the processing conditions applied.
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Affiliation(s)
- Michael Wawire
- Department of Food Science and Technology, Faculty of Agriculture, Jomo-Kenyatta University of Agriculture and Technology, P.O. Box 62000, Nairobi 00200, Kenya.
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Boban N, Tonkic M, Modun D, Budimir D, Mudnic I, Sutlovic D, Punda-Polic V, Boban M. Thermally treated wine retains antibacterial effects to food-born pathogens. Food Control 2010. [DOI: 10.1016/j.foodcont.2010.01.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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Munyaka AW, Oey I, Van Loey A, Hendrickx M. Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica). Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.10.029] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Munyaka AW, Verlinde P, Mukisa IM, Oey I, Van Loey A, Hendrickx M. Influence of thermal processing on hydrolysis and stability of folate poly-gamma-glutamates in broccoli (Brassica oleracea var. italica), carrot (Daucus carota) and tomato (Lycopersicon esculentum). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:4230-4240. [PMID: 20329724 DOI: 10.1021/jf100004w] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The folate poly-gamma-glutamate profile, their concentrations, and hydrolysis by endogenous gamma-glutamyl hydrolase (GGH) were evaluated in broccoli, carrot and tomato. Further studies on the effect of time and temperature on folate poly-gamma-glutamate hydrolysis and stability were carried out in broccoli since this vegetable showed the highest long-chain and total folate poly-gamma-glutamate concentration. The evolution of l-ascorbic acid, total phenols and Trolox equivalent antioxidant capacity (TEAC) values was evaluated in parallel. Upon thermal inactivation of GGH prior to crushing, it was observed that broccoli, carrot and tomato contained poly-gamma-glutamates with one to seven glutamate residues but differed in the predominant poly-gamma-glutamates. Crushing of raw broccoli, carrot and tomato resulted in significant poly-gamma-glutamate profile changes in broccoli and carrot (indicating GGH-catalyzed hydrolysis) but not in tomato. In this study, the actual crushing of raw broccoli matrix had a greater effect on folate poly-gamma-glutamate hydrolysis than incubation conditions (0-30 min at 25-55 degrees C). During treatments at 25-140 degrees C, folate retention was higher at 80 and 100 degrees C than at the other temperatures. A similar trend in thermal stability was observed for folates, vitamin C, total phenols and TEAC value, an indication that conditions that result in endogenous antioxidants degradation might also result in folate degradation.
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Affiliation(s)
- Ann Wambui Munyaka
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Leuven, Belgium
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Altunkaya A, Gökmen V. Effect of various anti-browning agents on phenolic compounds profile of fresh lettuce (L. sativa). Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.085] [Citation(s) in RCA: 65] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Antioxidant activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.082] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Benjawan C, Chutichudet P. Control of skin colour and polyphenol oxidase activity in santol fruit by dipping in organic acid solution. Pak J Biol Sci 2009; 12:852-8. [PMID: 19803119 DOI: 10.3923/pjbs.2009.852.858] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This laboratory experiment was carried out at the Department of Agricultural Technology, Mahasarakham University, Northeast Thailand during July and August 2008. The experiment aimed to determine an effective natural organic acid that would delay the unattractive skin browning of santol fruit, while at the same time not damaging the quality of the fruit. The experiment included a study of the fruit's polyphenol oxidase (PPO) activity, phenolic content and quinone content, as they relate to colour and a study of total soluble solid content, pH, titratable acidity and vitamin C content as they relate to fruit quality. A Completely Randomized Design (CRD) with four replications was used. Each replication consisted of 10 fruits. Santol fruit was harvested at 145 days after full bloom and dipped for 30 min in aqueous solutions of two organic acids that were used as treatments, i.e., 0% for T1 (control), 5% citric acid for T2, 5% ascorbic acid for T3, 10% citric acid for T4 and 10% ascorbic acid for T5 and stored at room temperature (28 degrees C, 90% R.H.) to investigate the effect of the acid on fruit weight, skin colour, PPO activity and other internal parameters. The results showed that the most appropriate anti-browning agent for santol fruit was found with T2. It gave the highest mean values, 57.37 and 55.95, of brightness (L*) at 4 and 10 Days After Storage (DAS), respectively. In addition, PPO activity of flesh tissue was lowest for T2 with mean values of 0.0078 to 0.0092 by 0 and 300 S, respectively. The phenolic content in the flesh tissue significantly increased with an increase in numbers ofDAS, whereas the reverse was found with the pH level in the fruits. They were lowest for T2, with mean values of 6.00, by 10 DAS. There were no significant differences among the treatments in any of the measured Total Soluble Solids (TSS), Titratable Acidity (TA) and vitamin C content.
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Affiliation(s)
- Chutichudet Benjawan
- Department of Agricultural Technology, Faculty of Technology, Mahasarakham University, Mahasarakham 44000, Thailand
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Myojin C, Enami N, Nagata A, Yamaguchi T, Takamura H, Matoba T. Changes in the Radical-Scavenging Activity of Bitter Gourd (Momordica charantiaL.) during Freezing and Frozen Storage with or without Blanching. J Food Sci 2008; 73:C546-50. [DOI: 10.1111/j.1750-3841.2008.00886.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Takenaka M, Nanayama K, Isobe S, Murata M. Changes in caffeic acid derivatives in sweet potato (Ipomoea batatas L.) during cooking and processing. Biosci Biotechnol Biochem 2006; 70:172-7. [PMID: 16428835 DOI: 10.1271/bbb.70.172] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Abstract
There was an obvious decrease in caffeic acid derivatives during the boiling of cube-shaped blocks of sweet potatoes. They also decreased in a mixture of freeze-dried sweet-potato powder and water maintained at room temperature. Ascorbic acid prevented the decrease, supporting the occurrence of an enzyme reaction with polyphenol oxidase (PPO). 5-O-Caffeoylquinic acid (5-CQA, "3-O-caffeoylquinic acid" as a trivial name) and 3,5-di-O-caffeoylquinic acid (3,5-CQA), major phenolic compounds of sweet potato, did not change when they were separately heated in boiling water. When the mixture of powdered sweet potato and water was heated at 100 degrees C, there was only a negligible decrease in the total amount of phenolic compounds, and portions of 5-CQA and 3,5-CQA were found to be isomerized to 3-CQA, 4-CQA, 3,4-CQA, and 4,5-CQA. The content and composition of the phenolic compounds in sweet potatoes differed between fresh and long-stored ones, as did their response to heating.
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Affiliation(s)
- Makiko Takenaka
- Food Engineering Division, National Food Research Institute, Ibaraki, Japan.
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MURAKAMI M, YAMAGUCHI T, TAKAMURA H, ATOBA TM. Effects of Thermal Treatment on Radical-scavenging Activity of Single and Mixed Polyphenolic Compounds. J Food Sci 2004. [DOI: 10.1111/j.1365-2621.2004.tb17848.x] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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