Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations

Tiwari, Uma; Cummins, Enda

doi:10.1016/j.foodres.2011.09.007

Cited by 231 publications

(154 citation statements)

References 99 publications

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“…The qualitative differences found in some chemical profiles of commercial and wild samples can be explained by several factors such as the processing steps, the collection region, as also the physiological state of the samples (Tiwari & Cummins, 2013). …”

Section: Chemical and Nutritional Characterization Of Infusions And Dmentioning

confidence: 99%

Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts

Días

Barros

Morales

et al. 2015

LWT - Food Science and Technology

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Fragaria vesca L. (wild strawberry) roots and vegetative parts are commonly used in infusions and decoctions for different medicinal purposes. The composition in nonnutrients (mainly phenolic compounds) has previously been reported, but the contribution in nutritional compounds has not been researched. Therefore, chemical parameters with nutritional role, namely macronutrients, mineral components, some vitamins (ascorbic acid, folate and tocopherols), as well as, fatty acids, soluble sugars and organic acids, present in F. vesca roots and vegetative parts were evaluated using commercial and wild samples. Furthermore, their infusions and decoctions were also fully characterized; as well as the percentages of vitamins and minerals released for the aqueous preparations. The processing steps, the collection region and also the physiological state in which the samples were collected could influence the differences found between commercial and wild samples. The infusion and decoction preparations showed significantly high released percentages of folate and minerals, and also allowed the detection of xylose, proving to be more effective for soluble sugars extraction. Roots and vegetative parts of F. vesca, normally consumed as infusions and decoctions, can be sources of macro and micronutrients.

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Section: Chemical and Nutritional Characterization Of Infusions And Dmentioning

confidence: 99%

Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts

Días

Barros

Morales

et al. 2015

LWT - Food Science and Technology

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“…At times, essential nutrients in fruits and vegetables are often damaged or transformed during clarification. Tiwari and Cummins (2013) and Tiwari et al (2009) reported that conventional thermal, non-thermal, domestic and industrial processing widely degrade the levels of phytochemicals in processed food. Food processing according to Tiwari et al (2013) changes the nutritional properties of some foods for instance, partial hydrogenation of vegetable oil results in the formation of trans-fatty acid and heat treatment of protein solutions in an alkali environment results in the formation of lysinoalanine.…”

Section: Introductionmentioning

confidence: 99%

“…Tiwari and Cummins (2013) and Tiwari et al (2009) reported that conventional thermal, non-thermal, domestic and industrial processing widely degrade the levels of phytochemicals in processed food. Food processing according to Tiwari et al (2013) changes the nutritional properties of some foods for instance, partial hydrogenation of vegetable oil results in the formation of trans-fatty acid and heat treatment of protein solutions in an alkali environment results in the formation of lysinoalanine. On the other hand, some nutrients and bioactive compounds that are naturally present in fruits may undergo transformations during food processing that neither decrease their nutritional value nor bioactive value but may increase it by favouring their absorption and metabolism in the human body (S´anchez-Moreno et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Impact of clarification process on the nutritional, mineral and vitamin composition of cashew (Anacardium occidentale) apple juice

Ukonze¹,

Ogu²,

Onu³

et al. 2018

Afr. J. Biotechnol.

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This study investigates the impact of clarification process on the nutritional, mineral and vitamin composition of the cashew apple juice. The proximate composition in percentage for moisture, dry matter, ash, crude fibre, ether extract, crude protein and carbohydrate were determined in line with the recommended methods of Association of Official Analytical Chemist (AOAC), and vitamin profile was analysed using Gas Chromatography coupled with the Pulsed Flame Photometric Detector (GC-FPD). The mineral analysis also followed the recommendation of AOAC. The clarified cashew apple juice had values in mg/100 of 10.1, 6.1, 2.2, 28.8, 10.2 and 0.22 for calcium, magnesium, sodium, potassium, phosphorus and iron, respectively. The study showed that cashew apple juice is rich in nutrient and contains a good level of trace elements necessary for healthy living. Rice gruel as a natural sourced clarifying agent can better replace industrial clarification agents for a safer drink production.

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“…Les légumineuses ont des propriétés nutritionnelles et technologiques intéressantes [3,4,5]. En plus les légumineuses sont des sources de composés phytochimiques bénéfiques pour combattre les radicaux libres [6,7]. Le bénéfice nutritionnel de l'ajout des légumineuses aux céréales a fait l'objet de nombreux travaux [8,9].…”

Section: Introductionunclassified

Modalites de consommation et valeur nutritionnelle des legumineuses alimentaires au Burkina Faso

Hama-Ba¹,

Siedogo²,

Ouedraogo³

et al. 2017

AJFAND

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RESUMEAu Burkina Faso les légumineuses constituent une source importante de nutriments pour les populations. La présente étude a eu pour objectif de déterminer la valeur nutritionnelle et la place des légumineuses dans le régime alimentaire des ménages à Ouagadougou, Kaya, Lebda et Nobéré. La méthodologie a consisté en une enquête de consommation alimentaire auprès de 325 ménages et à déterminer les teneurs en macronutriments et en minéraux fer, zinc et calcium de six (6) variétés de légumineuses. Il en résulte que les principales légumineuses consommées dans les ménages sont l'arachide (Arachis hypogea L.), le niébé (Vigna unguiculata L.), le voandzou (Vigna subterranea L.), le soja (Glycine max L.) et le zamnè (Acacia macrostachya R.). L'arachide, le niébé et le voandzou sont consommées plus 2 à 4 fois dans le mois par l'ensemble des ménages sous forme de mets au sein des ménages tandis que le soja et le zamnè sont consommés hors ménage. A l'exception du voandzou qui est consommé au déjeuner par 38,30% des ménages à Ouagadougou, 60% à Kaya, 66,67% à Lebda et 43,18% à Nobéré, les autres légumineuses sont consommées à tout moment de la journée par plus de 80 % des ménages enquêtés. Les légumineuses niébé, voandzou et zamnè sont consommées sous forme de ragout et de plats associés à des céréales respectivement par 99%, 93% et 76%. L'arachide et le soja sont utilisés comme des ingrédients ou comme des collations. Les légumineuses ont des teneurs importantes en protéines, 35,76%, 31,04%, 27,29%, 22,55% et 20,38% respectivement pour le zamnè, le soja, l'arachide, le niébé et le voandzou. Les teneurs en lipides sont faibles et contribuent à moins de 7% à la valeur énergétique. Le niébé et le voandzou ont des teneurs en carbohydrates élevées, près de 60%. Les teneurs en fer des légumineuses varient de 1,77 mg/100g (voandzou) à 6,50 mg/100g (soja). Celles en zinc varient de 5,34 mg/100 g (zamnè) à 4,33 mg/100g (soja). Le soja et le zamnè ont d'importantes teneurs en calcium, respectivement 57,42 mg/100g et 68,40 mg/100g. Du fait de leur valeur nutritionnelle intéressante en micronutriments ces deux légumineuses nécessitent une attention particulière pour l'enrichissement des produits locaux. La diversification des produits issus de ces légumineuses ainsi que celle des méthodes de consommation au sein des ménages permettront un meilleur profilage de leur bénéfice nutritionnel auprès des populations. Soybean and zamnè require special attention because of the fortification of local product. of their interesting nutritional value in micronutrients. The diversification of products derived from these legumes and the methods of consumption within the households will allow a better profiling of the nutritional benefit of legumes for the populations. Mots clés

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Factors influencing levels of phytochemicals in selected fruit and vegetables during pre- and post-harvest food processing operations

Cited by 231 publications

References 99 publications

Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts

Nutritional parameters of infusions and decoctions obtained from Fragaria vesca L. roots and vegetative parts

Impact of clarification process on the nutritional, mineral and vitamin composition of cashew (Anacardium occidentale) apple juice

Modalites de consommation et valeur nutritionnelle des legumineuses alimentaires au Burkina Faso

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