Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes

Tian, Jinhu; Chen, Jianle; Lv, Feiyan; Chen, Shiguo; Chen, Jianchu; Liu, Donghong; Ye, Xingqian

doi:10.1016/j.foodchem.2015.11.049

Cited by 158 publications

(133 citation statements)

References 34 publications

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“…The crude contents of protein, fat, fiber, ash, free gossypol, and amino acids were determined according to the National Standard of the People’s Republic of China, as described by Tian et al (2016). Briefly, the crude protein content was evaluated with a Kjeldahl apparatus (KDN-1; Shanghai Ray Magnetic Co., Ltd., China) using a nitrogen-to-protein conversion factor of 6.25 (GB5009.5-2010).…”

Section: Methodsmentioning

confidence: 99%

Oligopeptide derived from solid-state fermented cottonseed meal significantly affect the immunomodulatory in BALB/c mice treated with cyclophosphamide

Liu

Sun

Nie

et al. 2018

Food Sci Biotechnol

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In this study, the immunomodulatory activity of oligopeptide (CP) derived from solid-state fermented cottonseed meal were investigated in immunosuppressed BALB/c mice models by treatment with cyclophosphamide (CY). Results indicated that oligopeptide increased the thymus and spleen indices of CY-treated mice. The count of plague forming cells (PFC) and the content of half serum hemolysis (HC50) in immunosuppressive mice were restored to the normal level in CP-10 and CP-20 groups while the cytokines interleukin (IL)-2, IL-6, and tumor necrosis factor alpha (TNF-α) were increased significantly in CP-20 group. Similar increasing the immunoglobulin of IgG and IgM content in the serum of CP-10 group were also observed. These findings indicated that oligopeptide derived from solid-state fermented cottonseed meal had a strong immune-enhancing activity as well as a protective effect against immunosuppression induced by cyclophosphamide in mice.

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Section: Methodsmentioning

confidence: 99%

Oligopeptide derived from solid-state fermented cottonseed meal significantly affect the immunomodulatory in BALB/c mice treated with cyclophosphamide

Liu

Sun

Nie

et al. 2018

Food Sci Biotechnol

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“…TEAC in our study showed that hot-air dried samples presented the lowest antioxidant activity between the drying methods. The loss of antioxidant activity could be attributed to the drying time and temperature which open the cell matrix and facilitate the extractability and bioaccesibility of total phytochemicals; promoting the release of bound phenols in soluble forms of lowmolecular weight that can be easily degraded by browning and oxidative reactions due to the heating process inducing a decrease in the TEAC (Mejia-Meza et al 2010;Moure et al 2001;Tian et al 2016;Zheng et al 2015).…”

Section: Effect Of Drying On Antioxidant Activitymentioning

confidence: 99%

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

et al. 2016

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The coconut (Cocos nucifera L.) husk is basically composed by fiber and pith material and remained under-utilized. This is an important source of phenolic compounds that could be used as functional ingredients. The aim of this study was to determine the effect of: ovendrying (OD) and microwave drying (MD), on the water activity, color, phenolic compound content and antioxidant activity of coconut husk. The OD was performed at 60°C for 12 h and MD was performed at 900 W for 10 min. The total phenolic content (TPC) in fresh coconut husk was 64.2 mg GAE/g dry wt and significant higher than observed after OD and MD of 35.8 and 45.5 mg GAE/ g dry wt, respectively. Ten phenols were identified in fresh and dehydrated coconut husks. The husk MD showed an increase in the content of gallic, 4-hydroxybenzoic, ferulic and syringic acids and epicatechin compared with the fresh; while coconut husk OD and MD, showed a decrease in the content of vanillic acid, vanillin, catequin and kaempferol. The antioxidant activity decreased after both OD and MD. However, MD resulted in a better antioxidant activity in husk than OD. MD of husk resulted into better retention of preserved color, TPC and TFC than OD.

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“…In white sweet potato, steaming was the best method to retain antioxidants; in purple and yellow sweet potato roasting was the best (Sengkhamparn ). In purple‐fleched potato, steaming and microvawing was the best and stir‐flying was the worst in terms of retention of phytochemicals with antioxidant activity (Tian and others ).…”

Section: Minimally Processed Ff Formatsmentioning

confidence: 99%

Minimally Processed Functional Foods: Technological and Operational Pathways

Rodgers

2016

Journal of Food Science

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This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh-like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well-being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready-to-eat) meals, a variety of fresh-like meat-, fish-, and egg-based products, fresh-cut fruits and vegetables, cereal-based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio-preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high-pressure treatment, cook-chill, sous-vide, mirco-encapsulation, vacuum impregnation and others. "De-constructive" culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market-oriented to offensive market-developing strategies including collaborative networks with research organizations.

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Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes

Cited by 158 publications

References 34 publications

Oligopeptide derived from solid-state fermented cottonseed meal significantly affect the immunomodulatory in BALB/c mice treated with cyclophosphamide

Oligopeptide derived from solid-state fermented cottonseed meal significantly affect the immunomodulatory in BALB/c mice treated with cyclophosphamide

Effect of microwave drying and oven drying on the water activity, color, phenolic compounds content and antioxidant activity of coconut husk (Cocos nucifera L.)

Minimally Processed Functional Foods: Technological and Operational Pathways

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