Huarte, E. (Estibaliz)
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- Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (cynara cardunculus L. var. altilis DC)(Elsevier, 2021) Juaniz, I. (Isabel); Cid, C. (Concepción); Huarte, E. (Estibaliz); De-Peña, M.P. (María Paz)This study assessed the influence of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (Cynara cardunculus L. var. altilis DC). Blanching (98 °C, 30 s) increased the total native chlorogenic acids content (1.2-fold vs raw cardoon), with no significant changes in DPPH antioxidant capacity, but with a decrease in ABTS antioxidant capacity (0.6-fold). Specifically, total di-caffeoylquinic acids (CQAs) increase (1.6-fold) counterbalanced the losses of 5-CQA (0.8-fold). All frying conditions (t85°C = 5, 12 or 10 min, ttotal = 15, 15 or 30 min, respectively) decreased the antioxidant capacity (0.5–0.7-fold in DPPH, 0.5–0.9-fold in ABTS) of cardoon, but increased total flavonoid amount (3.6–3.7-fold) that remained at low levels. The Short (15 min) and Intense-heat Frying (t85°C = 5 min) favoured the release of chlorogenic acids, particularly 5-CQA, from the food matrix. However, a longer frying process (30 min) induced an almost complete degradation of di-CQAs. Thus, it is desirable to limit the frying duration. When blanching and frying were combined, a higher thermal degradation of (poly)phenols was observed, but the Short and Intense-heat Frying remained the most suitable. This study highlights the importance of selecting optimal culinary conditions for vegetables that favour a high content on bioactive compounds and, therefore, their potential healthy properties.
- Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables(Elsevier, 2016) Pereira-Caro, G. (Gema); Juaniz, I. (Isabel); Ludwig, I.A. (Iziar Amaia); Cid, C. (Concepción); Peña, M.P. (María Paz) de; Moreno-Rojas, J. M. (José Manuel); Huarte, E. (Estibaliz)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.
- Raw and sous-vide-cooked red cardoon stalks (Cynara cardunculus L. var. altilis DC): (poly)phenol bioaccessibility, anti-inflammatory activity in the gastrointestinal tract, and prebiotic activity(American Chemical Society, 2021) Serra, G. (Gessica); Cid, C. (Concepción); Spencer, J. (Jeremy); Peña, M.P. (María Paz) de; Huarte, E. (Estibaliz); Monteagudo-Mera, A. (Andrea)The in vitro anti-inflammatory and prebiotic activity and the content and profile of bioaccessible (poly)phenols and catabolites of raw and sous-vide-cooked red cardoon (Cynara cardunculus L. var. altilis DC) were investigated during gastrointestinal (GI) digestion. Raw cardoon after in vitro GI digestion had 0.7% bioaccessible (poly)phenols, which protected against lipopolysaccharide-induced inflammation by counteracting IL-8, IL-6, TNF-α, and IL-10 secretions in differentiated Caco-2 cells. Contrarily, GI-digested sous vide cardoon showed higher (poly)phenol bioaccessibility (59.8%) and exerted proinflammatory effects in Caco-2 cells. (Poly)phenols were highly metabolized during the first 8 h of in vitro fermentation, and nine catabolites were produced during 48 h of fermentation. Colonic-fermented raw and sous-vide-cooked cardoon did not show anti-inflammatory activity in HT-29 cells but presented potential prebiotic activity, comparable to the commercial prebiotic FOS, by stimulating health-promoting bacteria such as Bifidobacterium spp. and Lactobacillus/Enterococcus spp. and by increasing the production of total SCFAs, especially acetate.
- Cardoon stalks and sweet pepper fruits: in vitro approach to their potential genoprotective, anti-inflammatory and prebiotic activity in the gastrointestinal tract, before and after culinary treatment(Universidad de Navarra, 2021-07-06) Huarte, E. (Estibaliz); Peña, M.P. (María Paz) dePolyphenols have shown ability to modulate DNA damage, inflammation, and the gut microbiota. Cardoon stalks (Cynara cardunculus var. L. altilis DC) and sweet Italian green peppers fruits (Capsicum annuum L.) are vegetables with different polyphenolic profile (chlorogenic acids vs flavonoids respectively). Thus, the main aim of this project was to evaluate the potential genoprotective and/or anti-inflammatory and prebiotic activity of cardoon stalks and sweet Italian green pepper fruits in the gastrointestinal (GI) tract, by simulating an intake situation. A total of 30 polyphenols were identified and quantified by HPLC-MS/MS in white and red cardoon stalks. Red cardoon almost doubled the polyphenol content of white cardoon, and was therefore selected for the assessment of its biological activity. Besides, the impact of 4 heat treatments (i.e., blanching, different frying conditions, traditional boiling and sous-vide cooking) on the antioxidant capacity and/or the polyphenol profile and content of cardoon stalks, was evaluated. Then, sous-vide cooking was selected for red cardoon, and griddling for green pepper, as they favour a high polyphenol bioaccessibility after GI digestion. Bioaccessible polyphenols of GI-digested green pepper did not show genoprotection against oxidatively generated damage in HT-29 cells, regardless of the application of a heat treatment (griddling). Besides, high polyphenol concentrations caused a slight pro-oxidant effect on DNA. GI-digested raw red cardoon and raw green pepper had <1 and 78% of bioaccessible polyphenols, respectively, and exerted anti-inflammatory activity against lipopolysaccharide-induced secretion of cytokines in Caco-2 cells. This anti-inflammatory effect was more effective in cardoon than in pepper. In addition, high concentration of digested raw pepper revealed pro-inflammatory activity. The application of a heat treatment on the vegetables had a negative impact on their anti-inflammatory activity. In fact, GI-digested sous-vide cooked cardoon (60% bioaccessible polyphenols) induced pro-inflammatory effects at high concentration, while digested griddled pepper (80% bioaccessible polyphenols) showed lower anti- and pro-inflammatory activity than digested raw pepper. On the other hand, red cardoon and green pepper after 8 and 24 h of colonic fermentation showed great differences in their content of polyphenols and catabolites, but did not show anti-inflammatory activity in HT-29 cells. Both red cardoon and green pepper showed in vitro prebiotic activity on human gut microbiota, comparable to commercial prebiotic fructooligosaccharides, by stimulating Bifidobacterium spp., and by increasing acetate production mainly. Red cardoon also stimulated Lactobacillus/enterococcus group. The application of sous-vide cooking in red cardoon and griddling in green pepper enhanced the bifidogenic effect. In summary, bioaccessible polyphenols from both GI-digested red cardoon and green pepper seem to exert anti-inflammatory activity at low concentration, but DNA pro-oxidant and/or pro-inflammatory activity at high concentration in intestinal cells, at simulated physiological concentrations. Both red cardoon and green pepper exert in vitro prebiotic activity on the human gut microbiota. Finally, the application of a heat treatment enlarges the polyphenol bioaccessibility, inhibits the anti-inflammatory activity, and enhances the prebiotic activity of both vegetables