Effect of domestic processing on bioactive compounds

Ruiz-Rodrı́guez, Alejandro; Marín, Francisco; Ocaña, Aurelio; Soler‐Rivas, Cristina

doi:10.1007/s11101-007-9073-1

Cited by 100 publications

(77 citation statements)

References 201 publications

(247 reference statements)

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“…Studies pertaining to the effect of steam on β-carotene content are controversial. Bernhardt and Schlich (2006) reported lower values in β-carotene after steam treatment, and Ruiz-Rodriguez, Marín, Ocaña, and Soler-Rivas (2008) observed 15% of β-carotene loss in pumpkin steamed at the same cooking conditions of this present study (100ºC for 40 min), De La Cruz-Garcıá et al (1997) found higher β-carotene values after steaming treatment in green beans.…”

Section: Resultssupporting

confidence: 73%

Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes

Carrilho

Yusty

López-Hernández

2014

CyTA - Journal of Food

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Section: Resultssupporting

confidence: 73%

Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes

Carrilho

Yusty

López-Hernández

2014

CyTA - Journal of Food

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“…Fruit juices, for example, whilst containing less fiber than whole fruit, may be a good source of phytochemicals (Ruxton et al,2006). Vegetables are often cooked before consumption, which causes a significant loss of water-soluble and heatsensitive bioactive compounds (Ruiz-Rodriguez et al,2008). In contrast, processing can enhance the availability of some bioactive compounds.…”

Section: Health Effects Of Fruits and Vegetablesmentioning

confidence: 99%

Dietary Fruits and Vegetables and Cardiovascular Diseases Risk

Alissa

Ferns

2015

Critical Reviews in Food Science and Nutrition

201

142

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Diet is likely to be an important determinant of cardiovascular disease (CVD) risk. In this article, we will review the evidence linking the consumption of fruit and vegetables and CVD risk.Efforts were initially focused on individual protective nutrients, such as vitamin E, vitamin C, and β-carotene, in an attempt to identify putative intervention strategies.However these have generally proven to be disappointing when tested in clinical trials.The evidence now suggests that a complicated set of several nutrients may interact with genetic factors to influence CVD risk. Therefore, it may be more important to focus on whole foods and dietary patterns rather than individual nutrients to successfully impact on CVD risk reduction.The initial evidence that fruit and vegetable consumption has a protective effect against CVD came from observational studies. However uncertainty remains about the magnitude of the benefit of fruit and vegetable intake on the occurrence of CVD and whether the optimal intake is five portions or greater. Results from randomized controlled trials do not show conclusively that fruit and vegetable intake protects against CVD, in part because the dietary interventions have been of limited intensity to enable optimal analysis of their putative effects.The protective mechanisms of fruit and vegetables may include some of the known bioactive nutrient effects dependent on their antioxidant, anti-inflammatory and electrolyte properties, but also include their functional properties, such as low glycemic load and energy density. Taken together, the totality of the evidence accumulated so far does appear to support the notion that increased intake of fruits and vegetables may reduce cardiovascular risk. It is clear that fruit and vegetables should be eaten as part of a balanced diet, as a source of vitamins, fiber, minerals and phytochemicals.A clearer understanding of the relationship between fruit and vegetable intake and cardiovascular risk would provide health professionals with significant information in terms of public health and clinical practice.3

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“…Regard to the phenolic content, both CPPs had a lower phenolic content (p < 0.05) compared to the phenolic content found in fresh carrot pomace (1505.35 ± 27.5 mg GAE/100g CPP obtained with microwaves and 1412.26 ± 6.36 mg GAE/100g CPP gotten with hot air vs. 1841.08 ± 40.14 mg GAE/100g fresh carrot pomace, Table 4). The reduction could be explained since phenols are extremely sensitive to thermal treats [32][33][34] however, the results obtained in the present work, showed that the microwave drying reduced the phenol loose in a 5% compared with the hot air drying.…”

Section: Phytochemical Content and Antioxidant Activitymentioning

confidence: 50%

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Hernández-Ortega¹,

Kissangou²,

Necoechea-Mondragón³

et al. 2013

FNS

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Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds that could contribute to its application as functional ingredient, improving the quality of foods and helping to reduce the environmental problem. In this study, carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content. Cookies were prepared using a traditional cookie recipe substituting 30% of the wheat flour for either of the carrot pomace powders. Fiber, carotenoids and phenolic compounds were determined; image analysis and acceptability of the cookies were also conducted. The substitution of 30% of wheat flour for carrot pomace powders increased 3.7 fold the total dietary fiber of cookies, from 7.13 g/100g to 26.44 g/100g; accounting the 7.4% of fiber daily intake with the consumption of one cookie (7 g). A similar pattern was found in the content of carotenoids and phenolic compounds. Carrot pomace dried with microwaves had the highest amount of these bioactive compounds. β-carotene, epicatechin, gallic and ferulic acids were identified in cookies with microwave carrot pomace powder. The cookies incorporated with carrot pomace powders exhibited improved antioxidant properties because of the increase in the phytochemical content. Acceptable cookies with appealing orange color were obtained. The results indicated that the replacement of wheat flour for carrot pomace powders yielded dietary fiber enriched cookies with improved carotenoid content.

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Effect of domestic processing on bioactive compounds

Cited by 100 publications

References 201 publications

Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes

Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes

Dietary Fruits and Vegetables and Cardiovascular Diseases Risk

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

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