Effect of different cooking methods on the folate content, organoleptic and functional properties of broccoli and spinach

Czarnowska-Kujawska, Marta; Draszanowska, Anna; Starowicz, Małgorzata

doi:10.1016/j.lwt.2022.113825

Cited by 23 publications

(13 citation statements)

References 33 publications

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“…Our results showed (Table 4) that the major natural folate form determined in the tested samples was 5-CH 3 -H 4 PteGlu (14.5-62.6 µg/100 g) compared to H 4 PteGlu (3.5-20.6 µg/100 g). The higher contribution of the methyl folate form in the tested breads can be explained by the considerable contribution from yeast and vegetables where 5-CH 3 -H 4 PteGlu is the dominant form, as shown in previous studies [10,53,56,57]. The lowest folate content was found in toasted and wholemeal breads with no addition of vegetables, 18.1 µg/100 g and 37.2 µg/100 g, respectively.…”

Section: Folatessupporting

confidence: 67%

“…The baking process itself is also important. Significant losses under the influence of temperature and oxygen are widely reported in studies on the effects of various food processing on folate content in different foods [ 32 , 52 , 53 , 56 , 61 , 62 , 63 , 64 , 65 ] including studies on the bread making process [ 10 , 59 , 60 ].…”

Section: Resultsmentioning

confidence: 99%

“…The baking process itself is also important. Significant losses under the influence of temperature and oxygen are widely reported in studies on the effects of various food processing on folate content in different foods [32,52,53,56,[61][62][63][64][65] including studies on the bread making process [10,59,60]. In both types of bread, the addition of fresh kale and spinach caused a significant (P < 0.05) increase in folates (Table 4).…”

Section: Folatesmentioning

confidence: 95%

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Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

Czarnowska-Kujawska

Starowicz

Barišić

et al. 2022

Foods

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Bread is a staple food and can be a potential product to be enriched with various deficient nutrients. The objective of the study was to characterize the nutritional properties of toasted bread enriched with 10% and 20% of kale and wholemeal bread with 20% and 40% of spinach. The supplementation increased the phenolic content up to 2–3 times in the bread with the addition of 20% spinach and 40% kale. The highest antioxidant properties were noticed in extracts of bread with 20% kale. The in vitro digestion released the hydrophilic and lipophilic antioxidative compounds, leading to higher bioaccessibility of the breads enriched with these selected green vegetables. Even more than a 2-fold increase in folate content was observed in breads with the greatest addition of kale (20%) and spinach (40%), from 18.1 to 45.3 µg/100 g and from 37.2 to 83.2 µg/100 g, respectively, compared to the non-enriched breads. Breads with spinach showed significantly (P < 0.05) higher contents of all of the tested minerals, Cu, Mn, Fe, Zn, Mg, Ca, Na, K, and P, whereas kale enriched breads showed most of them. The results suggest that the addition of fresh green vegetables can enhance the daily supply of micronutrients and significantly increase the bioavailability of bioactive compounds with high antioxidant status.

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Section: Folatessupporting

confidence: 67%

Section: Resultsmentioning

confidence: 99%

“…The baking process itself is also important. Significant losses under the influence of temperature and oxygen are widely reported in studies on the effects of various food processing on folate content in different foods [32,52,53,56,[61][62][63][64][65] including studies on the bread making process [10,59,60]. In both types of bread, the addition of fresh kale and spinach caused a significant (P < 0.05) increase in folates (Table 4).…”

Section: Folatesmentioning

confidence: 95%

See 1 more Smart Citation

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

Czarnowska-Kujawska

Starowicz

Barišić

et al. 2022

Foods

Self Cite

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“…Among the most frequently consumed, those with the highest content of (poly)phenols measured with the F–C assay are spinach, onions, red and green lettuce, and, finally, tomatoes and potatoes. Spinach is commonly consumed raw in salads or boiled/steamed, and its TPC varies depending on the preparation method . In contrast, potatoes are usually boiled, resulting in a reduction of TPC from 35 to 25 mg/100 g FW .…”

Section: Total Phenolic Intake With High Adherence To a Mediterranean...mentioning

confidence: 99%

The Chemistry Behind the Folin–Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern

Pérez,

Dominguez-López,

Lamuela-Raventós

2023

J. Agric. Food Chem.

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The Folin–Ciocalteu assay is a reference method for the quantification of total (poly)phenols in food. This review explains the fundamental mechanism of the redox reaction on which the method is based and looks at some of the practical considerations concerning its application. To accurately estimate the antioxidant capacity of (poly)phenolic compounds, a thorough knowledge of their structural characteristics is essential, as the two are closely associated. Therefore, to help researchers interpret the results of the Folin–Ciocalteu method, this review also summarizes some of the main phenolic structural features. Finally, we have used the Folin–Ciocalteu method to estimate the total phenolic intake associated with high adherence to a Mediterranean diet, ranked as one of the healthiest dietary patterns, which is characterized by a high consumption of (poly)phenol-rich food such as wine, virgin olive oil, fruits, vegetables, whole grains, nuts, and legumes.

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“…The dishes cooked with the stir model were better than those cooked with the roller and jolt models, just considering the sensory evaluation score. The results of sensory quality and bioactive components suggested that there is a fine balance between a great sensory experience and a healthy way of cooking that can be regulated to help achieve quality improvement in all aspects of food (Buratti et al ., 2020; Czarnowska‐Kujawska et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

Effects of different stirrer modes on the physicochemical properties of vegetables during cooking

Meng

Zhang

Deng

et al. 2023

Int J of Food Sci Tech

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The coronavirus disease-19 (COVID-19) pandemic caused dietary changes. Humans reduced social activities to prevent the spread of COVID-19, which led to increasing demand for machines to help cook. This work studies the effect of different stirrer modes on the texture of celery, asparagus, green peppers, and spinach during the cooking process and the functional loss of components in vegetables by measuring the changes in vitamin C, total polyphenols, and total flavonoids. The results showed that colour changes and loss of nutrients in each vegetable varied under different stirrer modes. Stirring was found to be the best mode for cooking all four vegetables. In addition, there was a positive correlation between the a* value and functional components during the cooking process, which means that the colour difference and nutritional loss of vegetables can be modulated together. This study provides theoretical guidance for developing the stirring unit in a cooking machine.

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Effect of different cooking methods on the folate content, organoleptic and functional properties of broccoli and spinach

Cited by 23 publications

References 33 publications

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach

The Chemistry Behind the Folin–Ciocalteu Method for the Estimation of (Poly)phenol Content in Food: Total Phenolic Intake in a Mediterranean Dietary Pattern

Effects of different stirrer modes on the physicochemical properties of vegetables during cooking

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