Comparative control of the bioactivity of some frequently consumed vegetables subjected to different processing conditions

Gorinstein, Shela; Jastrzębski, Zenon; Leontowicz, Hanna; Leontowicz, Maria; Namieśnik, Jacek; Najman, Katarzyna; Park, Yong-Seo; Heo, Buk-Gu; Cho, Ja-Yong; Bae, Jong Hyang

doi:10.1016/j.foodcont.2008.07.008

Cited by 54 publications

(50 citation statements)

References 29 publications

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“…The antioxidant activity has been reported to be concomitant with the development of reducing power [75]. The enhanced level of total reductant ability in processed samples monitored in the current study is in good agreement with the earlier reports [76] wherein it is observed that thermal processing is completely conserved the biologically active compounds(polyphenols, flavonoids, flavonols and tannins)and total antioxidant capacity. The enhanced reducing activity in processed samples was justified by reason of the formation of redox-active secondary metabolites (Maillard reaction and Amadori rearrangement products) and the breaking of composite phenolic compounds at high temperature became soft or causing distraction of plant cell walls [77].…”

Section: Ferric Reducing Antioxidant Power Assaysupporting

confidence: 92%

Studies on Nutritional Profile and Antioxidant Potential of Different Dioscorea Sp With Plectranthus Rotundifolius

Joy¹,

Siddhuraju

2017

Int J Curr Pharm Sci

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Objective: Protection from oxidative damage to the tissues is provided by natural or synthetic antioxidants. Because of the multiple mechanisms of actions and presence of various phytochemicals, plant-based antioxidants are preferred. Dioscorea is well known as a traditional edible tuber. The present study was undertaken to explore and highlights the nutritional benefits and to evaluate the in vitro antioxidant and free radical scavenging capacity of ethanolic extract of three different underutilised Dioscorea species (D. alata, D. pentaphylla and D. oppositifolia) with a common cultivated crop, Plectranthus rotundifolius.Methods: Different processing methods are adopted to assess their influence on nutritive value and antioxidant properties. Tubers were studied for proximate composition using standard analytical methods. Mineral elements were analysed using ICP-MS (Inductively Coupled Plasma-Mass Spectrometer). Antioxidant potential of raw and processed samples was determined using a range of in vitro models. Results:The presence of essential minerals such as Na, K, Ca, P, Zn and Mn were observed. High radical scavenging activity was observed in the tubers of Dioscorea. Results indicated that phenolic compounds are the significant contributors to the antioxidant activity. Conclusion:Current study suggests that Dioscorea might be a promising natural antioxidant and could be very useful health food, as they enhance the antioxidant defence system. It also proposes that underutilized tubers can efficiently contribute to the nutritional requirement and food security.

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Section: Ferric Reducing Antioxidant Power Assaysupporting

confidence: 92%

Studies on Nutritional Profile and Antioxidant Potential of Different Dioscorea Sp With Plectranthus Rotundifolius

Joy¹,

Siddhuraju

2017

Int J Curr Pharm Sci

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“…As a result of thermal processing, decreases in the content of total polyphenols and in related total antioxidant activities were registered, and directly connected to the time of processing [103,104,108,109]. The contribution of total polyphenols to the antioxidant activities of raw and studied vegetables was high (R 2 = 0.9971 and 0.9705 for FRAP and DPPH, respectively).…”

Section: Vegetablesmentioning

confidence: 93%

“…Most of the natural products are consumed after processing. It was shown that this process leads to changes in their bioactivity [103,104].…”

Section: Antioxidant Capacity/activity Assays Applied To Fruits Vegementioning

confidence: 99%

“…The contribution of total polyphenols to the antioxidant activities of raw and studied vegetables was high (R 2 = 0.9971 and 0.9705 for FRAP and DPPH, respectively). Short-term processing as blanching for 90" of vegetables essentially preserves their bioactive compounds (polyphenols, flavonoids, flavanols, and tannins) and the level of antioxidant activity [103,104,108,109]. …”

Section: Vegetablesmentioning

confidence: 99%

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Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

Apak

Gorinstein

Böhm

et al. 2013

Pure and Applied Chemistry

Self Cite

492

374

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Abstract:The chemical diversity of natural antioxidants (AOXs) makes it difficult to separate, detect, and quantify individual antioxidants from a complex food/biological matrix. Moreover, the total antioxidant power is often more meaningful to evaluate health beneficial effects because of the cooperative action of individual antioxidant species. Currently, there is no single antioxidant assay for food labeling because of the lack of standard quantification methods. Antioxidant assays may be broadly classified as the electron transfer (ET)-and hydrogen atom transfer (HAT)-based assays. The results obtained are hardly comparable because of the different mechanisms, redox potentials, pH and solvent dependencies, etc. of various assays. This project will aid the identification and quantification of properties and mutual effects of antioxidants, bring a more rational basis to the classification of antioxidant assays with their constraints and challenges, and make the results more comparable and understandable. In this regard, the task group members convey their own experiences in various methods of antioxidants measurement.

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“…Their results on total phenolics showed that cooking had a negative effect on the TPC after 5 and 10 min when compared with the raw vegetables. Gorinstein et al [31] studied garlic, white and red onions subjected to bleaching and boiling, were evaluated and the authors concluded that comparative control shows that bleaching for 90 seconds of all the vegetables studied most fully preserves contents of bioactive compounds and the level of antioxidant activity. Faller and Fialho [32] indicated that cooking was found to lead to reductions in the antioxidant capacity for most vegetables, and suggesting amount consumed of these phytochemical can be overestimated when using data from raw vegetables.…”

Section: Influence Of Treatment and The Cooking Time On Tpc Of Vegetamentioning

confidence: 99%

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

García-Rodríguez¹,

Romero‐Rodríguez²,

Vázquez‐Odériz³

2018

JFNR

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Evidence from epidemiological studies has strongly suggested that diets rich in fruits and vegetables play a vital role in disease prevention. The aim of this study was to determine total phenolic content (TPC) and reducing power (RP) for nine vegetables that are normally consumed in Atlantic and Mediterranean diets. In this study vegetables were analyzed when fresh, and then again after heat processes (cooking in boiling water and steam) were applied for different lengths of time. The vegetable showing highest total phenolic content was the Brussels sprout; while zucchini had the lowest content. Green beans presented the highest reducing power, while peppers and cauliflower presented the lowest values. Heat treatment significantly reduced the concentration of total phenolic content and reducing power in all of tested vegetables; however, steam cooking resulted in lower losses. The loss of the total phenolic content and reducing power were higher when heat processes were applied for longer amounts of time. From a nutritional standpoint, it is advisable to use the least aggressive method (steaming) for as short a time as possible

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Comparative control of the bioactivity of some frequently consumed vegetables subjected to different processing conditions

Cited by 54 publications

References 29 publications

Studies on Nutritional Profile and Antioxidant Potential of Different Dioscorea Sp With Plectranthus Rotundifolius

Studies on Nutritional Profile and Antioxidant Potential of Different Dioscorea Sp With Plectranthus Rotundifolius

Methods of measurement and evaluation of natural antioxidant capacity/activity (IUPAC Technical Report)

Influence of Treatment and Cooking Time on the Antioxidant Capacity of Different Vegetables Used in Atlantic and Mediterranean Diets

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