Influence of cooking methods on antioxidant activity of vegetables

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  Jimenez Monreal A M ^a   Garcia Diz L ^b   Martinez Tome M ^a   Mariscal, M ^a   Murcia, M A ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Antioxidants; Cooking methods; Vegetables

Indexed keywords

2,2' AZINO DI (3 ETHYLBENZOTHIAZOLINE) 6 SULFONIC ACID; 2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; 6-HYDROXY-2,5,7,8-TETRAMETHYLCHROMAN-2-CARBOXYLIC ACID; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; CHROMAN DERIVATIVE; HYDROXYL RADICAL; LIPID PEROXIDE; SCAVENGER; SULFONIC ACID DERIVATIVE; TROLOX C; WATER;

ARTICLE; CARROT; CELERY; CHEMISTRY; COMPARATIVE STUDY; COOKING; HEAT; LEGUME; LIPID PEROXIDATION; METHODOLOGY; MICROWAVE RADIATION; PRESSURE; VEGETABLE;

ANTIOXIDANTS; APIUM GRAVEOLENS; BENZOTHIAZOLES; CHROMANS; COOKERY; DAUCUS CAROTA; FABACEAE; FREE RADICAL SCAVENGERS; HOT TEMPERATURE; HYDROXYL RADICAL; LIPID PEROXIDATION; LIPID PEROXIDES; MICROWAVES; PRESSURE; SULFONIC ACIDS; VEGETABLES; WATER;

ALLIUM SATIVUM; APIUM GRAVEOLENS VAR. DULCE; BETA VULGARIS CICLA; BRASSICA OLERACEA VAR. BOTRYTIS; CUCURBITA PEPO VAR. MELOPEPO; CYNARA SCOLYMUS; DAUCUS CAROTA; PISUM SATIVUM;

EID: 64049110492     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01091.x     Document Type: Article

References (40)

1. Andlauer W, Stumpf C, Hubert M, Rings A, Fürst P. 2003. Influence of cooking process on phenolic marker compounds of vegetables. Int J Vitam Nutr Res 73 : 152 9.
2. Barroga FC, Laurena AC, Mendoza EMT. 1985. Polyphenols in Mung bean (Vigna radiate, L. Wilczek): determination and removal. J Agric Food Chem 33 : 1006 9.
3. Boskou D. 2003. Losses of natural antioxidants and vitamins during deep-fat frying. In : Elmadfa I, Anklam E, König JS, editors. Modern aspects of nutrition. present knowledge and future perspectives, Vol. 56. Basel, Switzerland : Karger. p 343 5.
4. Bunea A, Andjeldkovic M, Socaciu C, Bobis O, Neacsu M, Verhé R, Van Camp J. 2008. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). Food Chem 108 : 649 56.
5. Codex Alimentarius. 2006. Available from : http://www.codexalimentarius. net/web/index-en.jsp.
6. Dewanto V, Wu X, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50 : 4959 64.
7. Dini I, Tenore GC, Dini A. 2008. Chemical composition, nutritional value and antioxidant properties of Allium caepa L. Var. tropeana (red onion) seeds. Food Chem 107 : 613 21.
8. Dragsted LO, Krath B, Ravn-Haren G, Vogel UB, Vinggard AM, Jensen PO, Loft S, Rasmussen SE, Sandstrom BM, Pedersen A. 2006. Biological effects of fruit and vegetables. Proc Nutr Soc 65 : 61 7.
9. Du H, Li H. 2008. Antioxidant effect of Cassia essential oil on deep-fried beef during the frying process. Meat Sci 78 : 461 8.
10. Hamauzu Y, Irie M, Kondo M, Fujita T. 2008. Antiulcerative properties of crude polyphenols and juice of apple, and Chinese quince extracts. Food Chem 108 : 488 95.
11. Hwang ES, Bowen PE. 2007. DNA damage, a biomarker of carcinogenesis: its measurement and modulation by diet and environment. Crit Rev Food Sci Nutr 47 : 27 50.
12. Jacobsen C, Let MB, Nielsen NS, Meyer A. 2008. Antioxidant strategies for preventing oxidative flavour deterioration of foods enriched with n-3 polyunsaturated lipids: a comparative evaluation. Trends Food Sci Technol 19 : 76 93.
13. Jiménez AM, Murcia MA, Parras P, Martínez-Tomé M. 2008. On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity. Int J Food Sci Technol 43 : 1464 73.
14. Kalogeropoulos N. Chiou A. Mylona A. Ioannou MS, Andrikopoulos NK. 2007. Recovery and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after pan-frying of Mediterranean finish in virgin olive oil. Food Chem 100 : 509 17.
15. Lin C-H, Chang Ch-Y. 2005. Textural change and antioxidant properties of broccoli under different cooking treatments. Food Chem 90 : 9 15.
16. Makris DP, Rossiter JT. 2001. Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status. J Agric Food Chem 49 : 3216 22.
17. Martínez-Tomé M, Murcia MA, Frega N, Ruggieri S, Jiménez AM, Roses F, Parras P. 2004. Evaluation of antioxidant capacity of cereal brans. J Agric Food Chem 52 : 4690 9.
18. Mattson MP. 2008. Dietary factors, hormesis and health. Ageing Res Rev 7, 43 8.
19. Morales FJ, Babel M-B. 2002. Antiradical efficiency of Maillard reactin mixtures in a hydrophilic media. J Agric Food Chem 50 : 2788 92.
20. Murcia MA, Martínez-Tomé M, Jiménez AM, Vera AM, Honrubia M, Parras P. 2002. Antioxidant activity of edible fungi (truffles and mushrooms): losses during industrial processing. J Food Prot 65 : 1614 22.
21. Murcia MA, Jiménez AM, Parras P, Martínez-Tomé M. 2006. Fruits and vegetables as source of antioxidants to prevent diseases. I n : Aranceta J, Pérez-Rodrigo C, editors. Fruits, vegetables and Health. Barcelona, Spain : Elsevier. p 99 125.
22. Nindo CI, Sun T, Wang SW, Tang J, Powers JR. 2003. Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.). Lebensm Wiss Technol 36 : 507 16.
23. Ohr LM. 2004. Dietary antioxidants. Food Technol 58 : 67 74.
24. Pedraza-Chaverrí J, Medina-Campos ON, Ávila-Lombardo R, Zúñiga-Bustos A, Orozco-Ibarra M. 2006. Reactive oxygen species scavenging capacity of different cooking garlic preparations. Life Sci 78 : 761 70.
25. Prasad K, Laxdal VA, Yu M, Raney BL. 1996. Evaluation of hydroxyl radical-scavenging property of garlic. Mol Cell Biochem 154 : 55 63.
26. Rocha-Guzmán NE, González-Laredo RF, Ibarra-Pérez FJ, Nava-Berúmen CA, Gallegos-Infante JA. 2007. Effect of pressure-cooking on the antioxidant of extracts from three common bean (Phaseolus vulgaris L.) cultivars. Food Chemistry 100 : 31 5.
27. Rodríguez-Amaya DB. 1999. Changes in carotenoids during processing and storage of foods. Arch Latinoam Nutr 49 : 38S 47S.
28. Sánchez-Muniz FJ, Bastida S. 2003. Frying oil discarding: polar content versus oligomer content determinations. In : Elmadfa I, Anklam E, König JS, editors. Modern aspects of nutrition. Present knowledge and future perspectives, Vol 56. Basel, Switzerland : Karger. p 345 7.
29. Shaghaghi M, Manzoori JL, Jouyban A. 2008. Determination of total phenols in tea infusions, tomato and apple juice by terbium sensitized fluorescence method as an alternative approach to the Folin-Ciocalteu spectrophotometric method. Food Chem 108 : 695 701.
30. Sultana B, Anwas F, Iqbal S. 2007. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Int J Food Sci Technol doi :.
31. Trombino S, Serini S, Di Nicuolo F, Celleno L, Ando S, Picci N. 2004. Antioxidant effect of ferulic acid in isolated membranes and intact cells: synergistic interactions with β-tocopherol, β-carotene and ascorbic acid. J Agric Food Chem 52 : 2411 20.
32. Turkmen N, Sari F, Velioglu S. 2005. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 93 : 713 8.
33. Viña SZ, Chaves AR. 2007. Effects of heat treatment and refrigerated storage on antioxidant properties of pre-cut celery (Apium graveolens L.). Int J Food Sci Technol doi :.
34. Wach A, Pyrzynska K, Biesaga M. 2007. Quercetin content in some food and herbal samples. Food Chem 100 : 699 704.
35. Wang D, Wang L-J, Zhu F-X, Zhu J-Y, Chen XD, Zou L, Saito M, Li L. 2008. In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food). Food Chem 107 : 1421 8.
36. Yamaguchi T, Mizobuchi T, Kajikawa R, Kawashima H, Miyabe F, Terao J, Takamura H, Matoba T. 2001. Radical scavenging activity of vegetables and the effect of cooking on their activity. Food Sci Technol Res 7 : 250 7.
37. Yeng F-L, Wu T-H, Lin L-T, Cahm T-M, Lin C-C. 2008. Concorde between antioxidant activities and flavonol contents in different extracts and fractions of Cuscuta chinensis. Food Chem 108 : 455 62.
38. Young GS, Jolly PG. 1990. Microwaves: the potential for use in dairy processing. Austrian J Dairy Technol 45 : 34 7.
39. Zhan D, Hamauzu Y. 2004. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem 88 : 503 9.
40. Zheng L-F, Dai F, Zhou B, Yang L, Liu Z-L. 2008. Prooxidant activity of hydroxycinnamic acids on DNA damage in the presence of Cu (II) ions: mechanism and structure-activity relationship. Food Chem Toxicol 46 : 149 56.