The impact of food processing in phytochemicals: the case of antioxidants

Phytochemical Functional Foods

Volumn , Issue , 2003, Pages 298-314

  Pokorny J ^a   Schmidt, S ^b  

^a INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^b SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 69149102608     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-85573-672-6.50019-8     Document Type: Chapter

References (47)

1. T ALBI, A T LANZÓN, A GUINDA, M C PÉREZ-CAMINO and M LEÓN (1997) ‘Microwave and oxidative degradation of edible fats’. J Agric Food Chem 45(10), 3795-3798.
2. D E ANCOSB, E M GONZALES and M P CANO (2000) ‘Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit’. J Agric Food Chem 48(10), 4565-4570.
3. C DEVECE, J N RODRIGUEZ LOPEZ, L G FENOLL, J TUDELA, J M CATALA, E DE LOS REYES and F GARCIA CANOVAS (1999) ‘Enzyme inactivation analysis for industrial blanching applications: comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity’. J Agric Food Chem 47(11), 4506-4511.
4. P D DUH, G C YEN, W J YEN and L W CHANG (2001) ‘Antioxidant effect of water extracts from barley (Hordeum vulgare L.) prepared under different roasting temperatures’. J Agric Food Chem 49(3), 1455-1463.
5. C EWALD, S FJELKNER MODIG, K JOHANSSON, I SJOHOLM and B AKESSON (1999) ‘Effect of processing on major flavonoids in processed onions, green beans, and peas’. Food Chem 64(2), 231-235.
6. E N FRANKEL, S-W HUANG, J KANNER and J B GERMAN (1993) ‘Interfacial phenomena in the evaluation of antioxidants’. J Agric Food Chem 42 1054-1058.
7. Y GONG, P M A TOIVONEN, P A WIERSMA, C LU and O L LAU (2000) ‘Effect of freezing on the activity of catalase in apple fresh tissue’. J Agric Food Chem 48(11), 5537-5542.
8. M D GUILLEN, M J MANZANOS and M L IBARGOITIA (1996) ‘Smoking of food products. Preparation, use, study methods, and composition of smoke aromas’. Alimentaria 274 45-53.
9. J M HARPER (1979) ‘Food extrusion’. CRC Crit Rev Food Sci Nutr 11(2), 155-215.
10. V R HARWALKER, D C BECKETT, R C MCKELLAR, D B EMMONS and G E DOYLE (1983) ‘Agethickening and gelation of sterilised evaporated milk’. J Dairy Sci 66(4), 735-742.
11. L R HOWARD, R T SMITH, A B WAGNER, B VILLALON and E E BURNS (1994) ‘Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos’. J Food Sci 59(2), 362-365.
12. Y ISHIKAWA, E YUKI, H KATO and M FUJIMAKI (1978) ‘The mechanism of synergism between tocopherols and trimethylamine oxide in the inhibition of the oxidation of methyl linoleate’. Agric Biol Chem 42 711-716.
13. K IZUMI, R G CASSENS and M L GREASER (1989) ‘Reaction of nitrite with ascorbic acid and its significant role in nitrite-cured foods’. Meat Sci 26 141-153.
14. G KAJIMOTO, N OKAJIMA, M TAKAOKA, H YOSHIDA and A SHIBAHARA (1988) ‘Effect of catechins on thermal decomposition of tocopherol in heated oils’. Nippon Eiyo-To Shokuryo Gakkaishi 41(3), 213-218.
15. G KAJIMOTO, H YOSHIDA and A SHIBAHARA (1989) ‘Decomposition of tocopherol in oils by oxidative products of vegetable oils, and the accelerating effect of fatty acid on the decomposition of tocopherol’. Nippon Eiyo-to Shokuryo Gakkaishi 42(4), 313-318.
16. H M KANG, K W PARK and M E SALTVEIT (2002) ‘Elevated growing temperatures during the day improve the postharvest chilling tolerance of greenhouse-grown cucumber (Cucumis sativus) fruit’. Postharvest Biol Technol 24(1), 49-57.
17. M G LINDLEY (1998) ‘The impact of food processing on antioxidants in vegetable oils, fruits and vegetables’. Trends Food Sci Technol 9 336-340.
18. L MANZOCCO, S CALLIGARIS, D MASTROCOLA, M C NICOLI and C R LERICI (2001) ‘Review of nonenzymatic browning and antioxidant capacity in processed foods’. Trends Food Sci Technol 11 340-346.
19. M MUNARI, D MASTROCOLA, M C NICOLI and C R LERICI (1995) ‘Interazione della reazione di Maillard e ossidazione dei lipidi di sistemi modello ad umiditá intermedia’. Riv Ital Sostanzi Grassi 72(8), 351-354.
20. A NASNER (1985) ‘Die antioxidative Eigenschaften von Lecithin’. Fette, Seifen, Anstrichmittel’ 87(12), 477-481.
21. B M NAVEENA, S K MENDIRATA and A S R ANJANEYULU (2001) ‘Quality of smoked spent hen meat treated with ginger extract’. J Agric Food Chem 49(5), 522-524.
22. M C NICOLI, M ANESE, M T PARPINEL, S FRANCESCHI and C R LERICI (1997) ‘Loss and/or formation of antioxidants during food processing and storage’. Cancer Letters 114(14), 1-4.
23. M C NICOLI, M ANESE and M T PARPINEL (1999) ‘Influence of processing on the antioxidant properties of fruit and vegetables’. Trends Food Sci Technol 10(3), 94-100.
24. M C NICOLI, S CALLIGARIS and L MANZOCCO (2000) ‘Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives’. J Agric Food Chem 48(10), 4576-4580.
25. R B PEGG, K M FISH and F SHAHIDI (2000) ‘The replacement of conventional meat curing with nitrite-free curing system’. Fleischwirtschaft 80(5), 86-89.
26. V PIIRONEN, P VARO and P KOIVISTOINEN (1987) ‘Stability of tocopherols and tocotrienols in food preparation procedures’. J Food Comp Anal 1(1), 53-58.
27. J POKORNÝ (1987) ‘Major factors affecting the autoxidation of lipids’. H W S Chan,(Eds) Autoxidation of unsaturated lipids’ London: Academic Press 141-206.
28. J POKORNÝ (2000) ‘Changes of Nutrients at frying temperatures’. D Boskou, I Elmadfa,(Eds) Frying of Foods Lancaster, P A: Technomic Publishers 69-104.
29. J POKORNÝ, Y S R SASTRY, P-T TAI and K G JANÍCĚ (1974) ‘Stabilisierung der Fette durch natürliche Antioxydantien. 3. Antioxydative Aktivität von Tocopheroloxydation produkten und deren Kondensationsprodukten mit Aminoderivaten’. Nahrung 18(2), 217-223.
30. K R PRICE, F CASUSCELLI, I J COLQUHOUN and M J C RHODES (1998) ‘Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking’. J Sci Food Agric 77(4), 468-472.
31. M RACCHI, M DAGLIA, C LANNI, A PAPETTI, S GOVONI and G GAZZANI (2002) ‘Antiradical activity of water soluble components in common diet vegetables’. J Agric Food Chem 50(5), 1272-1277.
32. M RICHELLE, I TAVAZZI and E OFFORD (2001) ‘Comparison of the antioxidant activity of commonly consumed polyphenolic beverages (coffee, cocoa, and tea) prepared per cup serving’. J Agric Food Chem 49(7), 3438-3442.
33. J RODRIGUEZ LOPEZ, L G FENOLL, J TUDELA, C DEVECE, D SANCHEZ HERNANDEZ, E DE LOS REYES and F GARCIA CANOVAS (1999) ‘Thermal inactivation of mushroom polyphenol oxidase employing 2450 MHz microwave radiation’. J Agric Food Chem 47(8), 3028-3035.
34. H SAKURAI, J POKORNÝ, H T T NGUYEN, Z RÉBLOVÁ, H VALENTOVÁ and K ISHII (1997) ‘Reaction of dehydroascorbic acid with aspartame’. Potrav VĚAdy 15(1), 13-28.
35. J M SALA and M T LAFUENTE (2000) ‘Catalase enzyme activity is related to tolerance of mandarin fruits to chilling’. Postharvest Biol Technol 20(1), 81-89.
36. S SEKRETÁR, Š SCHMIDT, I NIKLOVÁ and M KOVÁČ (1999) ‘Influence of microwave heating on fats’. Proc Euro Food Chem 10(1-2), 761-765.
37. C SEVERINI and C R LERICI (1995) ‘Interaction between Maillard reaction and lipid oxidation in model systems during high temperature treatment’. Ital J Food Sci 7(2), 189-196.
38. F SHAHIDI, K J P D WANASUNDARAP and U N WANASUNDARA (1997) ‘Changes in edible fats and oils during processing’. J Food Lipids 4 199-231.
39. L TROJÁKOVÁ, Z RÉBLOVÁ and J POKORNÝ (2000) ‘Degradation of tocopherols in rapeseed oil with rosemary extract under different conditions’. Czech J Food Sci 18 175-176. (Spec)
40. F THIEMIG, H BUHR and P OELKER (2000) ‘Curing with nitrite - are there alternatives?’. Fleischwirtschaft 80(1), 106-110.
41. T M F S VIERIRA and M A B REGITANO D' ARCE (1999) ‘Ultraviolet spectrometric evaluation of corn oil oxidative stability during microwave heating and oven test’. J Agric Food Chem 47(6), 2203-2206.
42. X C WENG and M H GORDON (1993) ‘Antioxidant synergy between phosphatidyl ethanolamine and α- tocopherylquinone’. Food Chem 48(2), 165-168.
43. N YAMAGUCHI (1988) ‘Aminocarbonyl reaction. Antioxidant activity of the reactants, eg in biscuits, rice confectionery, sausages and margarine’. Shokuhin-no Hoso 20(1), 41-48.
44. A YOKOTA, K MIYATA, H MURAGUCHI and A TAKAHASHI (1987) ‘Effect of glucose on the antioxidative activity of Maillard reaction products during extrusion cooking’. Nippon Nogeikagaku Kaishi 61(10), 1273-1278.
45. H YOSHIDA and G KAJIMOTO (1989) ‘Effects of microwave energy on the tocopherols of soybean seeds’. J Food Sci 54(6), 1596-1600.
46. H YOSHIDA, J SHIGEZAKI, S TAKAGI and G KAJIMOTO (1995) ‘Variations in the composition of various acyl lipids, tocopherols and lignans in sesame seed oils roasted in a microwave oven’. J Sci Food Agric 68(4), 407-416.
47. M O ZUBILLAGA and G MARKER (1987) ‘Antioxidant activity of polar lipids from nitritetreated cooked and processed meats’. J Am Oil Chem Soc 64(5), 757-760.