Cid, C. (Concepción)
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- 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.
- Caffeic acid decomposition products: antioxidants or pro-oxidants?(Elsevier, 2009) Andueza, S. (Susana); Manzocco, L. (Lara); Cid, C. (Concepción); Nicoli, C. (Cristina); Peña, M.P. (María Paz) deThe potential of phenol antioxidants to suffer decomposition reactions leading to the formation of products exerting pro-oxidant activity was studied. A hydroalcoholic solution containing caffeic acid was assessed for antioxidant and pro-oxidant activity during heating at 90 degrees C to simulate the heat maintenance of the coffee brews in thermos. Decomposition products were also evaluated by HPLC analysis. In the early steps of caffeic acid decomposition. a decrease in antioxidant capacity was detected, associated to a significant increase in pro-oxidant activity because the development of pro-oxidant compounds. On further heating, an increase in antioxidant activity associated to a decrease in pro-oxidant molecules previously formed and the formation of polymers with higher antioxidant activity was observed. A mechanistic route of caffeic acid decomposition under thermal conditions according to the HPLC analysis was proposed. This study clearly showed that caffeic acid, a well known antioxidant, may also act as pro-oxidant due to thermal decomposition.
- Influence of culinary process on free and bound (poly)phenolic compounds and antioxidant capacity of artichoke(Elsevier, 2021) Ludwig, I.A. (Iziar Amaia); Cid, C. (Concepción); Dominguez-Fernandez, M. (Maite); Irigoyen, A. (Angel); De-Peña, M.P. (María Paz); Vargas, A. (Angelina)Artichokes are an important source of (poly)phenolic compounds, mainly caffeoylquinic acids, which consumption has been associated with health benefits. However, heat treatments have shown to affect the amounts of these bioactive food compounds. In the present study the influence of culinary techniques (boiling, griddling, and frying) on the total (poly)phenolic content of artichokes (Cynara Scolymus cv. Blanca de Tudela) was evaluated by LC-MS/MS. Additionally, the antioxidant capacity of cooked artichokes was evaluated by spectrophotometric methods. A total of 31 (poly)phenols were identified and quantified, being caffeoylquinic acids the most abundant compounds in raw artichokes accounting for more than 95% of total (poly)phenolic compounds. With the different culinary techniques, these compounds suffered degradation but also redistribution, probably due to isomerization and hydrolysis reactions. Frying and griddling showed the lowest content of (poly)phenolic compounds and antioxidant capacity suggesting thermal degradation. Boiling also provoked losses, which were mainly due to leaching of phenolic compounds into the water. However, it was the heat treatment that best preserved (poly)phenolic compounds in artichokes.
- LC−MS/MS analysis elucidates the different effects of industrial and culinary processing on total and individual (poly)phenolic compounds of piquillo pepper (capsicum annuum cv. piquillo)(American Chemical Society, 2023) Burgo-Gutiérrez, C. (Cristina) Del; Ludwig, I.A. (Iziar Amaia); Cid, C. (Concepción); Peña, M.P. (María Paz) dePepper constitutes an important source of (poly)phenols, mainly flavonoids. Nevertheless, heat treatments applied prior to consumption may have an impact on these antioxidants, and thus may also affect their potential bioactivity. In this study, the effect of industrial and culinary treatments on the total and individual (poly)phenolic content of Piquillo pepper (Capsicum annuum cv. Piquillo) was thoroughly evaluated by high-performance liquid chromatography coupled to tandem mass spectrometry. A total of 40 (poly)phenols were identified and quantified in raw pepper. Flavonoids (10 flavonols, 15 flavones, and 2 flavanones) were the major compounds identified (62.6%). Among the 13 phenolic acids identified in raw samples, cinnamic acids were the most representative. High temperatures applied and subsequent peeling during industrial grilling drastically decreased the total (poly)phenolic content from 2736.34 to 1099.38 μg/g dm (59.8% reduction). In particular, flavonoids showed a higher reduction of 87.2% after grilling compared to nonflavonoids which only decreased by 14%. Moreover, 9 nonflavonoids were generated during grilling, modifying the (poly)phenolic profile. After culinary treatments, specifically frying, (poly)phenols appear to be better released from the food matrix, enhancing their extractability. Overall, industrial and culinary treatments differently affect both the total and individual (poly)phenolic compounds of pepper and, despite the reduction, they might also positively influence their bioaccessibility.
- Exploring optimal high-pressure processing conditions on a (poly) phenol-rich smoothie through response surface methodology(Elsevier, 2024) Matías, C. (Cristina); Ludwig, I.A. (Iziar Amaia); Cid, C. (Concepción); Peña, M.P. (María Paz) de; Sáiz-Abajo, M.J. (María José)Fruit and vegetable-based smoothies offer an excellent way to increase the consumption of (poly)phenols. Among preservation technologies, required to extend their shelf-life, high-pressure processing (HPP) coped with the main drawback of traditional treatments. In this study, response surface methodology (RSM) was used to predict the optimal combination of pressure and holding time to obtain a microbiologically safe beverage without compromising sensory properties and (poly)phenols. Thus, different pressure levels (300–600 MPa) and holding times (2–10 min) were applied to a (poly)phenol-rich green smoothie. All HPP-treated smoothies showed reductions in microbial counts compared to untreated smoothie, and no changes in pH, total soluble solids, total phenolic content, antioxidant capacity and colour parameters, except a decrease of red/green coordinate (a*), and then maintaining the original green colour. The several (poly)phenol subclasses determined by LC-MS/MS were differently influenced by HPP conditions, even total (poly)phenolic compounds were similarly affected among HPP treatments. The overall desirability function revealed 600 MPa and 6 min as the optimal combination of pressure and holding time on the smoothie. Our research highlights the effectiveness of pressure-based technologies as preservation tool in fruit and vegetable-based beverages, along with the maintenance of their appreciated characteristics, such as colour or (poly)phenolic compounds.
- Effects of refrigeration and oxygen on the coffee brew composition(Springer, 2008) Perez-Martinez, M. (Mónica); Cid, C. (Concepción); Peña, M.P. (María Paz) de; Sopelana, P. (Patricia)The aim of this work was to monitor the changes both in the composition and in some sensory parameters of Colombian Arabica coffee brews stored at room and refrigeration temperatures, with and without oxygen. Some nonvolatile compounds related to the taste of coffee brews were determined, in an attempt to study possible relationships between chemical and sensory changes. Storage time hardly affects the amounts of chlorogenic, caffeic and ferulic acids, reported to have some beneficial health effects, mainly due to their antioxidant activities. In contrast, pH decreases in all the coffee brews along the time, mainly in that stored at 25 degrees C with oxygen. The appearance of sourness and other non typical coffee tastes (rancid taste, aftertaste) and an increase in astringency leads to establish a shelf-life of 10 days for coffee brews stored at 25 degrees C with oxygen, 15 days for coffee brews stored at 4 degrees C with oxygen and at 25 degrees C without oxygen, and 20 days for coffee brews stored at 4 degrees C without oxygen. The behaviour of 5-caffeoylquinic acid, caffeic acid and 4-vinylguaiacol throughout time was different from other studies conducted at higher temperatures to accelerate the staling, what reveals that stability studies of coffee brews should be made in real time and temperature.
- Assessment of total (free and bound) phenolic compounds in spent coffee extracts(American Chemical Society, 2015) Ludwig, I.A. (Iziar Amaia); Cid, C. (Concepción); Peña, M.P. (María Paz) de; Monente, C. (Carmen); Irigoyen, A. (Angel)Spent coffee is the main byproduct of the brewing process and a potential source of bioactive compounds, mainly phenolic acids easily extracted with water. Free and bound caffeoylquinic (3-CQA, 4-CQA, 5-CQA), dicaffeoylquinic (3,4-diCQA, 3,5-diCQA, 4,5-diCQA), caffeic, ferulic, p-coumaric, sinapic, and 4-hydroxybenzoic acids were measured by HPLC, after the application of three treatments (alkaline, acid, saline) to spent coffee extracts. Around 2-fold higher content of total phenolics has been estimated in comparison to free compounds. Phenolic compounds with one or more caffeic acid molecules were approximately 54% linked to macromolecules such as melanoidins, mainly by noncovalent interactions (up to 81% of bound phenolic compounds). The rest of the quantitated phenolic acids were mainly attached to other structures by covalent bonds (62-97% of total bound compounds). Alkaline hydrolysis and saline treatment were suitable to estimate total bound and ionically bound phenolic acids, respectively, whereas acid hydrolysis is an inadequate method to quantitate coffee phenolic acids.
- Effect of ultra high temperature (UHT) treatment on coffee brew stability(Elsevier, 2013) Perez-Martinez, M. (Mónica); Lopez-Galilea, I. (Isabel); Cid, C. (Concepción); Peña, M.P. (María Paz) de; Sopelana, P. (Patricia)In this work, the influence of an Ultra High Temperature (UHT) treatment on chemical and sensory composition of Arabica coffee brews for a longer shelf-life has been studied. A temperature of 120 degrees C for 2 s allows to obtain a microbiologically safe coffee brew, good valued from the sensory point of view. The behavior of the UHT vs non UHT treated coffee brew was followed throughout 120 days of storage at 4 degrees C. The UHT treatment keeps the typical acidity of the brews longer, delaying and softening the pH decrease and the development of sourness, which is one of the main causes for the rejection of stored coffee brews. The UHT treatment hardly affects the concentrations of caffeine and trigonelline, and of some phenolic compounds such as 5-caffeoylquinic (5-CQA), caffeic or ferulic acids. Sixteen key odorants and staling volatiles were analyzed by HS-GC-MS and lower changes were observed in the UHT treated coffee brew throughout storage. Higher DPPH center dot scavenging activity was observed in the UHT treated coffee brew from days 60 to 120. In conclusion, the application of an UHT treatment is proposed to extend the shelf-life (up to 60 days) of stored coffee brews.
- 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.
- 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.