Effect of processing on antioxidants and their activity in dietary fiber powder from cabbage outer leaves

Drying Technology

Volumn 28, Issue 9, 2010, Pages 1063-1071

  Tanongkankit, Yardfon ^a   Chiewchan, Naphaporn ^a   Devahastin, Sakamon ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

tocopherol; carotene; Drying; Sample preparation; Total phenolic content; Vitamin C

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; BRASSICA; BRASSICA OLERACEA; DIETARY FIBERS; HOT AIR DRYING; HOT WATER; PHENOLICS; PHYTOCHEMICALS; PROCESSING PLANTS; PROCESSING STEPS; SAMPLE PREPARATION; TOTAL PHENOLIC CONTENT; VITAMIN C; WHITE CABBAGE;

BLANCHING; PHENOLS; WATER;

DRYING;

EID: 77956623691     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373937.2010.505543     Document Type: Article

References (30)

1. Podsȩdek, A. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. LWT-Food Science and Technology 2007, 40, 1-11.
2. Singh, J.; Upadhyay, A.K.; Bahadur, A.; Singh, B.; Singh, K.P.; Rai, M. Antioxidant phytochemicals in cabbage (Brassica oleracea L. var. Capitata). Scientia Horticulturae 2006, 108, 233-237.
3. Jongaroontaprangsee, S.; Tritrong, W.; Chokanaporn, W.; Methacanon, P.; Devahastin, S.; Chiewchan, N. Effects of drying temperature and particle size on hydration properties of dietary fiber powder from lime and cabbage by-products. International Journal of Food Properties 2007, 10, 887-897.
4. Nilnakara, S.; Chiewchan, N.; Devahastin, S. Production of antioxidant dietary fiber powder from cabbage outer leaves. Food and Bioproducts Processing 2009, 87, 301-307.
5. Lario, Y.; Sendra, E.; Garci{dotless}́a-Pérez, J.; Fuentes, C.; Sayas-Barberá, E.; Fernández-Ló pez, J.; Pérez-Alvarez, J.A. Preparation of high dietary fiber powder from lemon juice by-products. Innovative Food Science and Emerging Technologies 2004, 5, 113-117.
6. Larrauri, J.A. New approaches in the preparation of high dietary fiber powders from fruit by-products. Trends in Food Science and Technology 1999, 10, 3-8.
7. Pokorny, J.; Yanishlieva, N.; Gordon, M. Antioxidants in food: Practical applications. In Antioxidants and Antitumour Properties; Johnson, I.T., Ed.; CRC Press: Boca Raton, FL, 2001; 100-119.
8. Santos, P.H.S.; Silva, M.A. Retention of vitamin C in drying processes of fruits and vegetables-A review. Drying Technology 2009, 26, 1421-1437.
9. Ismail, A.; Marjan, Z.M.; Foong, C.W. Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry 2004, 87, 581-586.
10. Amine, I.; Lee, Y.W. Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. Journal of the Science of Food and Agriculture 2005, 85, 2314-2320.
11. Roy, M.K.; Juneja, K.R.; Isobe, S.; Tsushida, T. Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chemistry 2009, 114, 263-269.
12. Volden, J.; Borge, G.I.A.; Hansen, M.; Wicklund, T.; Bengtsson, G.B. Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis). LWT - Food Science and Technology 2008, 43, 63-73.
13. Nicoleti, J.F.; Silveira, V., Jr.; Telis-Romero, J.; Telis, V.R.N. Influence of drying conditions on ascorbic acid during convective drying of whole persimmons. Drying Technology 2007, 25, 891-899.
14. Gong, Z.; Zhang, M.; Sun, J. Physico-chemical properties of cabbage powder as affected by drying methods. Drying Technology 2007, 25, 913-916.
15. Katsube, T.; Tsurunaga, Y.; Sugiyama, Y.; Furuno, T.; Yamasaki, Y. Effect of air-drying temperature on antioxidant capacity and stability of polyphenolic compounds in mulberry (Morus alba L.) leaves. Food Chemistry 2009, 113, 964-969.
16. Mrki{dotless}̀c, V.; Cocci, E.; Rosa, M.D.; Sacchetti, G. Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.). Journal of the Science of Food and Agriculture 2006, 86, 1559-1566.
17. Association of Official Analytical Chemists. Official Methods of Analysis, 15th ed.; Association of Official Analytical Chemists: Washington, DC, 2000.
18. Yu, L.; Zhou, K.; Party, J. Antioxidant properties of cold-pressed black caraway, carrot, cranberry and hemp seed oils. Food Chemistry 2005, 91, 723-729.
19. Kurilich, A.C.; Tsau, G.J.; Brown, A.; Howard, L.; Klein, B.P.; Jeffery, E.H.; Kushad, M.; Walling, M.A.; Juvik, J.A. Carotene, tocopherol and ascorbate contents in subspecies of Brassica oleracea. Journal of Agricultural and Food Chemistry 1999, 47, 1576-1581.
20. Turkmen, N.; Sari, F.; Velioglu, Y.S. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry 2005, 93, 713-718.
21. Amin, I.; Norazaidah, Y.; Hainida, K.I.E. Antioxidant activity and phenolic content of raw and blanched Amaranthus species. Food Chemistry 2006, 94, 47-52.
22. Kalt, W. Effects of production and processing factors in major fruit and vegetable antioxidants. Journal of Food Science 2005, 70, R11-R19.
23. Vrchovská, V.; Sousa, C.; Valentañ, P.; Ferreres, F.; Pereira, J.A.; Seabra, R.M.; Andrade, P.B. Antioxidative properties of tronchuda cabbage (Brassica oleracea L. var. costata DC) external leaves against DPPH, superoxide radical, hydroxyl radical and hypochlorous acid. Food Chemistry 2006, 98, 416-425.
24. Gliszczyńska-Świglo, A.; Ciska, E.; Pawlak-Lemańska, K.; Chmielewski, J.; Borkowski, T.; Tyrakowska, B. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Additives and Contaminants 2006, 23, 1088-1098.
25. Khachik, F.; Goli, M.B.; Beecher, G.R.; Holden, J.; Lusby, W.R.; Tenorio, M.D.; Barrera, M.R. Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables. Journal of Agricultural and Food Chemistry 1992, 40, 390-398.
26. Canet, W.; Alvarez, M.D.; Luna, P.; Fernández, C.; Tortosa, M.E. Blanching effects on chemistry, quality and structure of green beans (cv. Moncayo). European Food Research and Technology 2005, 220, 421-430.
27. Wuttipalakorn, P.; Srichumpuang, W.; Chiewchan, N. Effects of pretreatment and drying on composition and bitterness of highdietary- fiber powder from lime residues. Drying Technology 2009, 27, 133-142.
28. Dutta, D., Chaudhuri, U.R.; Chakraborty, R. Effect of thermal treatment on the b-carotene content, colour and textural properties of pumpkin. Journal of Food Science and Technology 2006, 43, 607-611.
29. Maccarone, M.; D'Andrea, G.; Salucci, M.L.; Avigliano, L.; Finazzi-Agro, A. Temperature, pH and UV irradation effects on ascorbate oxidase. Phytochemistry 1993, 32, 795-798.
30. Nishiba, Y.; Suda, I. Degradation of vitamin E, vitamin C, and lutein in soybean homogenate: A comparison of normal soybean and lipoxygenase-lacking (triple-null) soybean. Journal of Agricultural and Food Chemistry 1998, 46, 3708-3712.