Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables

2015 ◽  
Vol 14 (1) ◽  
pp. 1-12 ◽  
Author(s):  
Manuela Dolinsky ◽  
Carolina Agostinho ◽  
Danielle Ribeiro ◽  
Gabrielle De Souza Rocha ◽  
Sérgio Girão Barroso ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Cooking Methods

Effect of domestic cooking methods on the total antioxidant capacity of vegetables

2009 ◽  
Vol 60 (sup2) ◽  
pp. 12-22 ◽  
Author(s):  
Nicoletta Pellegrini ◽  
Cristiana Miglio ◽  
Daniele Del Rio ◽  
Sara Salvatore ◽  
Mauro Serafini ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Total Antioxidant Capacity ◽  
Cooking Methods ◽  
Total Antioxidant

scholarly journals Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 967 ◽  
Author(s):  
Daniela Fracassetti ◽  
Carola Pozzoli ◽  
Sara Vitalini ◽  
Antonio Tirelli ◽  
Marcello Iriti
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Water Bath ◽  
Bioactive Molecules ◽  
Cooking Methods ◽  
Rice Cultivars ◽  
Pigmented Rice ◽  
Rice Samples ◽  
Cooking Water ◽  
Positive Effect

Pigmented rice cultivars, namely Venere and Artemide, are a source of bioactive molecules, in particular phenolics, including anthocyanins, exerting a positive effect on cardiovascular systems thanks also to their antioxidant capacity. This study aimed to determine the total phenol index (TPI), total flavonoids (TF), total anthocyanins (TA) and in vitro antioxidant capacity in 12 batches of Venere cultivar and two batches of Artemide cultivar. The rice was cooked using different methods (boiling, microwave, pressure cooker, water bath, rice cooker) with the purpose to individuate the procedure limiting the loss of bioactive compounds. TPI, TF and TA were spectrophotometrically determined in both raw and cooked rice samples. Rice samples of Artemide cultivars were richer in TPI (17.7–18.8 vs. 8.2–11.9 g gallic acid/kg in Venere rice), TF (13.1 vs. 5.0–7.1 g catechin/kg rice for Venere rice) and TA (3.2–3.4 vs. 1.8–2.9 g Cy-3glc/kg for Venere rice) in comparison to those of Venere cultivar; as well, they showed higher antioxidant capacity (46.6–47.8 vs. 14.4–31.9 mM Trolox/kg for Venere rice). Among the investigated cooking methods, the rice cooker and the water bath led to lower and comparable losses of phenolics. Interestingly, the cooking water remaining after cooking with the rice cooker was rich in phenolics. The consumption of a portion of rice (100 g) cooked with the rice cooker with its own cooking water can supply 240 mg catechin and 711 mg cyanidin 3-O-glucoside for Venere rice and 545 mg catechin and 614 mg cyanidin 3-O-glucoside for Artemide rice, with a potential positive effect on health.

Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke

2008 ◽  
Vol 56 (18) ◽  
pp. 8601-8608 ◽  
Author(s):  
Rosalia Ferracane ◽  
Nicoletta Pellegrini ◽  
Attilio Visconti ◽  
Giulia Graziani ◽  
Emma Chiavaro ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Physical Characteristics ◽  
Cooking Methods ◽  
Antioxidant Profile

scholarly journals Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves

Antioxidants ◽  
2018 ◽  
Vol 7 (9) ◽  
pp. 117 ◽  
Author(s):  
K. Gunathilake ◽  
K. Ranaweera ◽  
H. Rupasinghe
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Antioxidant Activities ◽  
Radical Scavenging ◽  
Leafy Vegetables ◽  
Cooking Methods ◽  
Oxygen Scavenging ◽  
Total Antioxidant ◽  
The Impact ◽  
Dpph Radical Scavenging

This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total antioxidant capacity of the fresh and cooked leaves was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and singlet oxygen scavenging assays. The results revealed that frying caused a reduction in major bioactives and antioxidant activities in all leafy vegetables tested. However, steamed and boiled leaves of C. auriculata and C. asiatica have shown greater levels of polyphenols, flavonoids, and antioxidant capacity compared with fresh leaves. Polyphenol and flavonoid contents of boiled S. grandiflora and G. lactiferum were higher than that of their fresh form. Boiled and steamed O. zeylanica and S. grandiflora have shown higher carotenoids. Boiled and steamed leaves of P. edulis have shown higher antioxidant activity. The impact of cooking on the changes in bioactive concentrations and antioxidant capacities are dependent on the species and the method of cooking.

scholarly journals Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1320 ◽  
Author(s):  
Lucrezia Sergio ◽  
Francesca Boari ◽  
Maria Pieralice ◽  
Vito Linsalata ◽  
Vito Cantore ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Total Phenolic ◽  
Cooking Methods ◽  
Beneficial Effects ◽  
Sonchus Oleraceus ◽  
Microwave Cooking ◽  
Edible Species ◽  
Total Antioxidant ◽  
Quantitative Changes

The study aimed to assess the influence of three cooking methods (boiling, steaming, and microwave-cooking) on (i) composition in individual phenolic compounds, (ii) total phenolic content (TPC), and (iii) total antioxidant activity (TAA) of eight Mediterranean wild edible species (Asparagus acutifolius, Asphodeline lutea, Beta vulgaris, Helminthotheca echioides, Sonchus oleraceus, Taraxacum officinale, Urospermum picroides, Urtica dioica). In raw greens, several caffeic acid derivatives (chicoric, caftaric, chlorogenic, neochlorogenic, 1,5-and 3,5-dicaffeoylquinic acids) and flavonoids (glycosides of apigenin, luteolin, quercetin, isorhamnetin, kaempferol) were identified. Cooking treatments did not affect qualitative phenolic composition, while quantitative changes were recorded in some phenolic compounds and in TPC. Generally, boiling decreased TPC and TAA, while chicoric, caftaric, chlorogenic acids and quercetin-3-rutinoside increased in some species after steaming and microwave-cooking, showing positive correlation with TAA. Results confirmed steaming and microwave-cooking as mild procedures able to increase antioxidant capacity of some species, producing beneficial effects on their nutraceutical properties.

scholarly journals Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1312
Author(s):  
Beatriz Navajas-Porras ◽  
Sergio Pérez-Burillo ◽  
Álvaro Jesús Valverde-Moya ◽  
Daniel Hinojosa-Nogueira ◽  
Silvia Pastoriza ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Thermal Processing ◽  
In Vitro Digestion ◽  
Antioxidant Systems ◽  
Cooking Methods ◽  
Antioxidant Compounds ◽  
Plant Foods ◽  
Total Antioxidant ◽  
Endogenous Antioxidant

The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play a role. In this work, the antioxidant capacity of 42 foods of vegetable origin was evaluated after in vitro digestion and fermentation. All foods were studied both raw and after different thermal processing methods, such as boiling, grilling roasting, frying, toasting and brewing. The cooking methods had an impact on the antioxidant capacity of the digested and fermented fractions, allowing the release and transformation of antioxidant compounds. In general, the fermented fraction accounted for up to 80–98% of the total antioxidant capacity. The most antioxidant foods were cocoa and legumes, which contributed to 20% of the daily antioxidant capacity intake. Finally, it was found that the antioxidant capacity of the studied foods was much higher than those reported by other authors since digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota.

Effect of Different Cooking Methods on Color, Phytochemical Concentration, and Antioxidant Capacity of Raw and Frozen Brassica Vegetables

2010 ◽  
Vol 58 (7) ◽  
pp. 4310-4321 ◽  
Author(s):  
Nicoletta Pellegrini ◽  
Emma Chiavaro ◽  
Claudio Gardana ◽  
Teresa Mazzeo ◽  
Daniele Contino ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Cooking Methods ◽  
Brassica Vegetables

scholarly journals Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation

Antioxidants ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 445
Author(s):  
Beatriz Navajas-Porras ◽  
Sergio Pérez-Burillo ◽  
Álvaro Valverde-Moya ◽  
Daniel Hinojosa-Nogueira ◽  
Silvia Pastoriza ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
In Vitro Digestion ◽  
Bioactive Molecules ◽  
Animal Origin ◽  
Antioxidant Systems ◽  
Cooking Methods ◽  
Antioxidant Compounds ◽  
Microbial Fermentation ◽  
Endogenous Antioxidant

The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant capacity of 11 foods of animal origin has been studied, submitted to different culinary techniques and to an in vitro digestion and gut microbial fermentation. Results have shown how dairy products potentially provide the highest antioxidant capacity, contributing to 60% of the daily antioxidant capacity intake. On the other hand, most of the antioxidant capacity was released during gut microbial fermentation (90–98% of the total antioxidant capacity). Finally, it was found that the antioxidant capacity of the studied foods was much higher than that reported by other authors. A possible explanation is that digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota. Therefore, although foods of animal origin cannot be compared to vegetables in the concentration of antioxidant molecules, the processes of digestion and fermentation can provide some, giving animal origin food some qualities that could have been previously unappreciated.

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