Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables
Otros títulos : 
Heat treatment on antioxidant capacity and phenolics of vegetables
Palabras clave : 
Phenolics
Flavonoids
Chlorogenic acids
Antioxidants
Vegetables
Heat treatment
Materias Investigacion::Ciencias de la Salud::Nutrición y dietética
Fecha de publicación: 
2016
Editorial : 
Elsevier
ISSN: 
0308-8146
Cita: 
Juániz I, Ludwig IA, Huarte E, Pereira-Caro G, Moreno-Rojas JM, Cid C, et al. Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables. Food Chem 2016;197(Pt A):466-473
Resumen
The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and griddled) on the antioxidant capacity and (poly)phenolic compounds of onion, green pepper and cardoon, was evaluated. The main compounds were quercetin and isorhamnetin derivates in onion, quercetin and luteolin derivates in green pepper samples, and chlorogenic acids in cardoon. All heat treatments tended to increase the concentration of phenolic compounds in vegetables suggesting a thermal destruction of cell walls and sub cellular compartments during the cooking process that favor the release of these compounds. This increase, specially that observed for chlorogenic acids, was significantly correlated with an increase in the antioxidant capacity measured by DPPH (r=0.70). Griddled vegetables, because of the higher temperature applied during treatment in comparison with frying processes, showed the highest amounts of phenolic compounds with increments of 57.35%, 25.55% and 203.06% compared to raw onion, pepper and cardoon, respectively.

Ficheros en este registro:
Fichero: 
Juaniz et al 2016 FOODCHEM 197, 466-473.pdf
Descripción: 
Tamaño: 
229,21 kB
Formato: 
Adobe PDF


Los ítems de Dadun están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.