Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

Juániz, Isabel; Ludwig, Iziar A.; Huarte, Estíbaliz; Pereira-Caro, Gema; Moreno-Rojas, José Manuel; Cid, Concepción; Peña, María-Paz De

doi:10.1016/j.foodchem.2015.10.139

Cited by 119 publications

(120 citation statements)

References 33 publications

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“…The increase in antioxidant capacity and the number of peaks present in the free phenolic DDS‐RB sample (Figure b) compared to free phenolic NS‐RB sample (Figure a) is most likely due to the heating process used during stabilization treatments. Similar findings were also reported elsewhere (Juániz et al, ; Xu, Ye, Chen, & Liu, ; Yılmaz & Gökmen, ). In the study by Xu et al (), an increase in citrus peel‐derived free phenolic compounds was observed after heat treatment.…”

Section: Resultssupporting

confidence: 91%

Stabilization treatment of rice bran alters phenolic content and antioxidant activity

et al. 2020

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Background and objectives Rice bran (RB), a by‐product of the rice milling process, is known to be a rich source of bioactive phytochemicals. This study aimed to evaluate the influence of RB stabilization treatments, usually applied to inhibit rancidification, on its phenolic composition and antioxidant activity. Findings Total phenolic content (TPC) and antioxidant assays were performed on RB that was exposed to extrusion, drum‐drying, microwave, and oven stabilization treatments. Chemical profiling was conducted using ultra‐high performance liquid chromatography (uHPLC) coupled to an online ABTS system, and liquid chromatography quadrupole time‐of‐flight mass spectrometry (LC‐QTOF‐MS). Extrusion and drum‐dried stabilization significantly increased TPC when compared to non‐stabilized RB (NS‐RB). All stabilization treatments increased antioxidant capacity and radical scavenging activity. uHPLC/online ABTS and LC‐QTOF‐MS identified all treatments to increase the concentration of free phenolic compounds and antioxidant activity compared to NS‐RB. More specifically, drum‐dried RB significantly altered RB phenolic composition when compared to all other treatments. Conclusions All stabilization treatments significantly altered TPC and antioxidant activity of RB. Drum‐dried RB treatment was most effective in improving free phenolic composition and antioxidant activity. Significance and novelty This study demonstrated that drum‐dried stabilization treatment may be a crucial technique that can be applied to RB to ensure essential phenolic compounds with antioxidant activity remain intact, thereby adding value to the functional and nutritional quality of RB.

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Section: Resultssupporting

confidence: 91%

Stabilization treatment of rice bran alters phenolic content and antioxidant activity

et al. 2020

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“…The impact of common domestic and technological treatments on lavonoid composition in onions was studied [23,[91][92][93][109][110][111]. During technological and culinary treatments, important chemical and biochemical reactions occur in onion tissue.…”

Section: Cooking: Frying Microwaving Baking and Boilingmentioning

confidence: 99%

Onions: A Source of Flavonoids

Rodrigues¹,

Almeida²,

Simal‐Gándara³

et al. 2017

Flavonoids - From Biosynthesis to Human Health

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Flavonoids are a large and diverse group of polyphenolic compounds with antioxidant efects, and onion (Allium cepa L.) is one of the richest sources of dietary lavonoids. Flavonoid content is afected by endogenous factors-genotype and agro-environmental conditions. Considerable research has been directed toward understanding the nature of polyphenols in diferent products and the factors inluencing their accumulation. This review examines the impacts of pre-and postharvest factors on onions' lavonoid content, highlighting how this knowledge may be used to modulate their composition and the potential use of onion by-products.

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“…It takes place because of a complicated form of sunroot tubers. Under modern production conditions there is a necessity to create the resource-saving equipment, correspondent to the world requirements [10]. Today the one of most prospective directions of sunroot cleaning quality improvement and decrease of raw material losses is a creation of such equipment, which working principle is based on the combined effect of thermal and mechanical processes on a product [11].…”

Section: Introductionmentioning

confidence: 99%

Study of Combined Cleaning Process of Sunroot Tubers

Deynychenko

Dmytrevskyi

Chervonyi

et al. 2017

EUREKA: Life Sciences

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Elaboration and improvement of the process of raw material cleaning is an urgent scientifically technical process. The one of most prospective directions of vegetables cleaning process intensification is the elaboration of combined methods of their cleaning. The improvement of tubers cleaning process is based on the combination of thermal processing of sunroot tubers by steam and the process of further mechanical additional cleaning. The experimental studies of the influence of parameters of the process of sunroot thermal processing by steam on a tuber surface layer transformation were carried out. The influence of the steam pressure and the duration of the process of tubers thermal processing on the depth of the thermal processing of tuber surface layer and also on the effectiveness of the peel separation were studied. At the same time there were realized the studies as to the influence of the duration of tubers mechanical additional cleaning process on cleaning quality parameters. The experimental apparatus and correspondent method that allow to carry out investigations of the combined process of sunroot tubers cleaning with a possibility to determine the influence of all its parameters on the percent of raw material losses and cleaning quality were elaborated. Rational regimes of the combined process of sunroot tubers cleaning were established.

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Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

Abstract: 22The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and

Cited by 119 publications

References 33 publications

Stabilization treatment of rice bran alters phenolic content and antioxidant activity

Stabilization treatment of rice bran alters phenolic content and antioxidant activity

Onions: A Source of Flavonoids

Study of Combined Cleaning Process of Sunroot Tubers

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