Effect of different cooking regimes on rhubarb polyphenols

McDougall, Gordon J.; Dobson, Pat; Jordan-Mahy, Nicola

doi:10.1016/j.foodchem.2009.07.030

Cited by 40 publications

(36 citation statements)

References 25 publications

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“…Plants from Rheum spp., wildly growing or cultivated, are used for therapeutic, cooking or decorative purposes [12]. R. palmatum L. (Chinese rhubarb), R. tangaticum Maxim and R. officinale L. have been used mainly in folk Chinese or Tibetan medicine since ancient times [13] due to the therapeutics properties of their dried rhizome and roots, such as obstructive action in the treatment of diarrhea, laxative action in the treatment of constipation, cleansing action upon the gut, and removing debris and then astringing it with antiseptic properties.…”

Section: Introductionmentioning

confidence: 99%

“…R. palmatum L. (Chinese rhubarb), R. tangaticum Maxim and R. officinale L. have been used mainly in folk Chinese or Tibetan medicine since ancient times [13] due to the therapeutics properties of their dried rhizome and roots, such as obstructive action in the treatment of diarrhea, laxative action in the treatment of constipation, cleansing action upon the gut, and removing debris and then astringing it with antiseptic properties. Rhubarb has been also found to be beneficial for liver, spleen and gallbladder problems and the latest investigation shows also its estrogenic, anti-mitotic, antimicrobial and hypotensive properties [10,[12][13][14][15][16]. Rheum species are still used today in herbal medicine in Europe [11,12].…”

Section: Introductionmentioning

confidence: 99%

“…Rhubarb has been also found to be beneficial for liver, spleen and gallbladder problems and the latest investigation shows also its estrogenic, anti-mitotic, antimicrobial and hypotensive properties [10,[12][13][14][15][16]. Rheum species are still used today in herbal medicine in Europe [11,12]. Moreover, the garden rhubarb R. undulatum L. is cultivated usually in various regions of Europe for culinary purposes, and its roots and rhizome are used in folk medicine as a mild laxative, especially suitable for children [12,14,15].…”

Section: Introductionmentioning

confidence: 99%

“…Rheum species are still used today in herbal medicine in Europe [11,12]. Moreover, the garden rhubarb R. undulatum L. is cultivated usually in various regions of Europe for culinary purposes, and its roots and rhizome are used in folk medicine as a mild laxative, especially suitable for children [12,14,15]. Various species of the genus Rheum contain polyphenol components, such as anthraquinones, anthocyanins, flavonols and stilbenes, which may have bioactive properties [10,12,[17][18][19].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, the garden rhubarb R. undulatum L. is cultivated usually in various regions of Europe for culinary purposes, and its roots and rhizome are used in folk medicine as a mild laxative, especially suitable for children [12,14,15]. Various species of the genus Rheum contain polyphenol components, such as anthraquinones, anthocyanins, flavonols and stilbenes, which may have bioactive properties [10,12,[17][18][19]. The medicinal use of this species is mainly related to the presence of several secondary metabolites such as anthracenes (emodin, fiscion, chrysophanol, aloe-emodin and rhein derivatives), stilbenes (resveratrol, rhapontigenin, piceatannol and its derivatives), naphtalenes and chromones, in the underground parts of the plants [16][17][18][19][20][21][22][23][24][25][26].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Antimicrobial activity and total content of polyphenols of Rheum L. species growing in Poland

2010

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Abstract:In the crude ethanol extracts obtained from the rhizome and roots of Rheum palmatum L., Rheum undulatum L. ) than against those of Gram-negative bacteria (Escherichia coli, Klebsiella pneumoniae and Proteus mirabilis).The strongest inhibitory effect against Staphylococcus spp. was exerted by R. undulatum extract with MIC = 125-250 μg/mL. The moderate in vitro antibacterial activity of R. undulatum suggests that this plant, often used in the European cuisine to improve flavour, may be also important and useful as an alternative or auxiliary medicine remedy in the treatment of uncomplicated superficial infections caused especially by clinically important staphylococci, potentially pathogenic S. aureus or opportunistic S. epidermidis.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Antimicrobial activity and total content of polyphenols of Rheum L. species growing in Poland

2010

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Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh

Tkaczyńska,

Rytel,

Kucharska

et al. 2024

Food Science & Nutrition

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Juices from potato varieties with colored flesh contain a large amount of biologically active compounds, but they tend to darken enzymatically, which deteriorates the quality. One of the factors that can improve the color of juices is pasteurization. The aim of the study was to investigate the effect of pasteurization temperature on the anthocyanin content and color of juices from potatoes with colored flesh. The research material included juices from potato varieties with red and purple flesh. Juices pasteurized at 75 °C were characterized by the lightest color and an increase in the a* (red color) and b* (yellow color) parameters compared to unpasteurized juices. Pasteurization of juices reduced the amount of glycoalkaloids by an average of 54% compared to unpasteurized juices (larger losses in the content of α‐chaconine than α‐solanine). Purple potato juices showed a higher content of total polyphenols by an average of 30% and anthocyanins by 70% than juices from red potatoes. Pelargonidin and its derivatives were identified in red potato juices, while petunidin and peonidin were the most abundant in purple potato juices. Higher losses of total polyphenols were found in juices from red varieties of potatoes, while anthocyanins were less thermostable in juices from varieties with purple flesh.

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The effect of cooking on the phytochemical content of vegetables

2013

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Cooking induces many chemical and physical modifications in foods; among these the phytochemical content can change. Many authors have studied variations in vegetable nutrients after cooking, and great variability in the data has been reported. In this review more than 100 articles from indexed scientific journals were considered in order to assess the effect of cooking on different phytochemical classes. Changes in phytochemicals upon cooking may result from two opposite phenomena: (1) thermal degradation, which reduces their concentration, and (2) a matrix softening effect, which increases the extractability of phytochemicals, resulting in a higher concentration with respect to the raw material. The final effect of cooking on phytochemical concentration depends on the processing parameters, the structure of food matrix, and the chemical nature of the specific compound. Looking at the different cooking procedures it can be concluded that steaming will ensure better preservation/extraction yield of phenols and glucosinolates than do other cooking methods: steamed tissues are not in direct contact with the cooking material (water or oil) so leaching of soluble compounds into water is minimised and, at the same time, thermal degradation is limited. Carotenoids showed a different behaviour; a positive effect on extraction and the solubilisation of carotenes were reported after severe processing.

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Effect of different cooking regimes on rhubarb polyphenols

Cited by 40 publications

References 25 publications

Antimicrobial activity and total content of polyphenols of Rheum L. species growing in Poland

Antimicrobial activity and total content of polyphenols of Rheum L. species growing in Poland

Stability of color and biologically active compounds of pasteurized juices from potatoes with colored flesh

The effect of cooking on the phytochemical content of vegetables

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