Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napusvar.napobrassica) processed by methods used in catering

Baardseth, Pernille; Bjerke, Frøydis; Martinsen, Berit Karoline; Skrede, Grete

doi:10.1002/jsfa.3967

Cited by 53 publications

(49 citation statements)

References 39 publications

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“…It was clear that the contact areas in steaming and stir-frying processes were much smaller than that in boiling, so their antioxidant substances lost relatively very little. The higher content of total phenolic compounds, the stronger antioxidant activity (Baardseth et al, 2010). During steaming, the increase of total phenolic compounds made up for the loss of L-ascorbic acid, so that their antioxidant capacities corresponded to the fresh ones.…”

Section: Effects Of Cooking Methods On Total Phenolic Content and Totmentioning

confidence: 99%

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

Zhang

et al. 2011

J. Zhejiang Univ. Sci. B

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Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, L-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%, respectively). Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods. Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil. After boiling, the L-ascorbic acid and total phenolic contents were significantly reduced, while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content). Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots. It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.

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Section: Effects Of Cooking Methods On Total Phenolic Content and Totmentioning

confidence: 99%

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

Zhang

et al. 2011

J. Zhejiang Univ. Sci. B

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“…The radicalscavenging activities of these extracts can be attributed to the presence of some compounds that Science Publications AJBB have antioxidant activity. Baardseth et al (2010) stated that the higher content of total phenolic compounds, the stronger antioxidant activity. Although the granberry leaves contained the highest level of phenolics, the lowest DPPH radical scavenging activity was detected in granberry leaves.…”

Section: Total Phenol Content and Free Radical Scavenging Activity Ofmentioning

confidence: 99%

Impact of Pre-Treatments on the Acrylamide Formation and Organoleptic Evolution of Fried Potato Chips

Ismial¹

2013

American Journal of Biochemistry and Biotechnology

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The main objective of this investigation was to study the effect of different pre-frying treatments on reduction of acrylamide formation of fried potato Moreover; the impact of different phenol compounds and leaves on acrylamide formation was evaluated. In addition, the effects of these treatments on the sensorial quality of fried potato chips were studied. Results showed that blanching process caused significant decreases in acrylamide content of fried potato. The highest decrease was observed for those samples blanched in MgCl2 (0.1 M), L-cysteine (0.05 M) and 0.01 M of citric acid solutions, 97.97, 97.17 and 93.43%, respectively. Soaking of potato slices in water or different solutions significantly reduced the formation of acrylamide. The decreases in acrylamide content ranged from 61.61 to 97.47%. Soaking in crude, semipurified asparaginase solutions, blanching in hot water plus immersing in the enzyme solutions and soaking in phenolic acid solutions caused significant reduction in the formation of acrylamide of potato chips. Addition of fresh leaves into frying oil significantly influenced acrylamide formation. Oregano, rosemary, bamboo, guava and olive leaves caused the greatest reductions. Potato slices blanched in distilled water at 65°C, NaCl, Mg Cl2 and 0.1 M glutamine had significantly the highest scores of overall acceptability.

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“…248 on drainage sediment resulted in a significant decrease in cladode vitamin C content compared to normal soil-grown cladode. Overall, Cactus pear cladodes had on average a 3.8-fold higher vitamin C concentration than reported for green beans (at (15 mg vitamin C/100 g FW) (Baardseth, Bjerke, Martinsen, & Skrede, 2010).…”

Section: Quantification Of Vitamin C (L-ascorbic Acid [Asa])mentioning

confidence: 59%

Biofortified, selenium enriched, fruit and cladode from three Opuntia Cactus pear cultivars grown on agricultural drainage sediment for use in nutraceutical foods

et al. 2012

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Vitamin C, total phenolics and antioxidative activity in tip-cut green beans (Phaseolus vulgaris) and swede rods (Brassica napusvar.napobrassica) processed by methods used in catering

Cited by 53 publications

References 39 publications

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

Impact of Pre-Treatments on the Acrylamide Formation and Organoleptic Evolution of Fried Potato Chips

Biofortified, selenium enriched, fruit and cladode from three Opuntia Cactus pear cultivars grown on agricultural drainage sediment for use in nutraceutical foods

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