Full metadata record
DC FieldValueLanguage
dc.creatorHuarte, E. (Estibaliz)-
dc.creatorJuaniz, I. (Isabel)-
dc.creatorCid, C. (Concepción)-
dc.creatorDe-Peña, M.P. (María Paz)-
dc.date.accessioned2022-04-06T14:25:05Z-
dc.date.available2022-04-06T14:25:05Z-
dc.date.issued2021-
dc.identifier.citationHuarte, E. (Estibaliz); Juaniz, I. (Isabel); Cid, C. (Concepción); et al. "Impact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (cynara cardunculus L. var. altilis DC)". International Journal of Gastronomy and Food Science. 26 (100415), 2021,es_ES
dc.identifier.issn1878-450X-
dc.identifier.urihttps://hdl.handle.net/10171/63367-
dc.description.abstractThis 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.es_ES
dc.description.sponsorshipThis research was supported by the Spanish Ministry of Science and Innovation (AGL2014-52636-P). E. Huarte thanks to Asociación de Amigos de la Universidad de Navarra (Spain) and Banco Santander (Spain) for the PhD grants received. I. Juániz expresses her gratitude to Asociación de Amigos de la Universidad de Navarra (Spain) for the PhD grant received.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectCynaraes_ES
dc.subjectCardoones_ES
dc.subjectHeat treatmentes_ES
dc.subjectAntioxidant capacityes_ES
dc.subjectPolyphenolses_ES
dc.titleImpact of blanching and frying heating rate/time on the antioxidant capacity and (poly)phenols of cardoon stalks (cynara cardunculus L. var. altilis DC)es_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.description.noteThis is an open access article under the CC BY-NC-ND licensees_ES
dc.identifier.doi10.1016/j.ijgfs.2021.100415-
dadun.citation.number26es_ES
dadun.citation.publicationNameInternational Journal of Gastronomy and Food Sciencees_ES
dadun.citation.startingPage100415es_ES

Files in This Item:
Thumbnail
File
1-s2.0-S1878450X21001141-main.pdf
Description
Size
931.16 kB
Format
Adobe PDF


Statistics and impact

Items in Dadun are protected by copyright, with all rights reserved, unless otherwise indicated.