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dc.creatorJuaniz, I. (Isabel)-
dc.creatorLudwig, I. A. (Iziar Amaia)-
dc.creatorHuarte, E. (Estibaliz)-
dc.creatorPereira-Caro, G. (Gema)-
dc.creatorMoreno-Rojas, J. M. (José Manuel)-
dc.creatorCid, C. (Concepción)-
dc.creatorPeña, M.P. (María Paz) de-
dc.date.accessioned2016-03-01T13:23:31Z-
dc.date.available2016-03-01T13:23:31Z-
dc.date.issued2016-
dc.identifier.citationJuániz 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):466-473es_ES
dc.identifier.issn0308-8146-
dc.identifier.urihttps://hdl.handle.net/10171/40095-
dc.description.abstractThe 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.es_ES
dc.description.sponsorshipSpanish Ministry of Economy and Competitiveness (AGL2014-52636-P) and PIUNA (Plan de Investigación de la Universidad de Navarra). GP-C is supported by a postdoctoral research contract funded by the Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA) and the European Social Funds (ESF).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationthe European Social Funds (ESF).-
dc.relationPIUNA (Plan de Investigación de la Universidad de Navarra).-
dc.relationSpanish Ministry of Economy and Competitiveness (AGL2014-52636-P)-
dc.relationAndalusian Institute of Agricultural and Fisheries Research and Training (IFAPA)-
dc.rightsinfo:eu-repo/semantics/openAccess*
dc.subjectPhenolicses_ES
dc.subjectFlavonoidses_ES
dc.subjectChlorogenic acidses_ES
dc.subjectAntioxidantses_ES
dc.subjectVegetableses_ES
dc.subjectHeat treatmentes_ES
dc.subjectMaterias Investigacion::Ciencias de la Salud::Nutrición y dietéticaes_ES
dc.titleInfluence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetableses_ES
dc.title.alternativeHeat treatment on antioxidant capacity and phenolics of vegetableses_ES
dc.typeArticuloes_ES
dc.identifier.doihttp://dx.doi.org/10.1016/j.foodchem.2015.10.139es_ES

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