A comparison of the composition and antioxidant capacity of novel beverages with an addition of red cabbage in the frozen, purée and freeze-dried forms

LWT

Volumn 62, Issue 1, 2015, Pages 821-829

  Radziejewska Kubzdela, Elzbieta ^a   Biegańska Marecik, Róza ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Apple juice; Brassica oleracea L.; Glucosinolate; Polyphenol

Indexed keywords

ANTIOXIDANTS; BIOACTIVITY; FINITE DIFFERENCE METHOD; FRUIT JUICES; FRUITS; HEAT TREATMENT; PHENOLS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; APPLE JUICE; BIOLOGICALLY ACTIVE COMPOUNDS; BRASSICA OLERACEA; GLUCOSINOLATES; PHENOLIC COMPOUNDS; POLYPHENOLS;

ASCORBIC ACID;

BRASSICA OLERACEA; BRASSICA OLERACEA VAR. CAPITATA; MALUS X DOMESTICA;

EID: 84924124538     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.018     Document Type: Article

References (52)

1. Amin I., Lee W.Y. Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. Journal of the Science of Food and Agriculture 2005, 85(13):2314-2320.
2. Anilakumar K.R., Khanum F., Bawa A.S. Dietary role of glucosinolate derivatives: a review. Journal of Food Science and Technology 2006, 43(1):8-17.
3. Barth S.W., Fähndrich C., Bub A., Dietrich H., Watzl B., Will F., et al. Cloudy apple juice decreases DNA damage, hyperproliferation and aberrant crypt foci development in the distal colon of DMH-initiated rats. Carcinogenesis 2005, 26(8):1414-1421.
4. Baryłko-Pikielna N., Matuszewska I. Sensoryczne badania zywności: podstawy, metody, zastosowania 2009, Wydawnictwo Naukowe PTTz, Kraków.
5. Biegańska-Marecik R., Radziejewska-Kubzdela E., Słodziński M., Kidoń M. Polyphenol, glucosinolate contents and antioxidant activity in juice and pomaces obtained from broccoli cultivar. Book of abstracts of the EuroFoodChem XVII 2013, Hacettepe University, Food Engineering Department, Istanbul, 385. H. Kölsel (Ed.).
6. Chang C.H., Lin H.Y., Chang C.Y., Liu Y.C. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. Journal of Food Engineering 2006, 77(3):478-485.
7. Ciska E., Martyniak-Przybyszewska B., Kozlowska H. Content of glucosinolates in cruciferous vegetables grown at the same site for two years under different climatic conditions. Journal of Agricultural and Food Chemistry 2000, 48(7):2862-2867.
8. Ciska E., Kozłowska H. The effect of cooking on the glucosinolates content in white cabbage. European Food Research and Technology 2001, 212(5):582-587.
9. De Paepe D., Valkenborg D., Coudijzer K., Noten B., Servaes K., De Loose M., et al. Thermal degradation of cloudy apple juice phenolic constituents. Food Chemistry 2014, 162:176-185.
10. Fabisiak A., Sheng L., Stawczyk J., Witrowa-Rajchert D. Wpływ metody i temperatury suszenia jabłek na aktywność przeciwutleniajaca otrzymanych z nich ekstraktów. zywność. Nauka. Technologia. Jakość 2005, 2(Supl. 43):318-327.
11. Georgé S., Tourniaire F., Gautier H., Goupy P., Rock E., Caris-Veyrat C. Changes in the contents of carotenoids, phenolic compounds and vitamin C during technical processing and lyophilisation of red and yellow tomatoes. Food Chemistry 2011, 124(4):1603-1611.
12. Gebczyński P. Porównanie jakości mrozonek z selera otrzymanych sposobem tradycyjnym i zmodyfikowanym. zywność, Nauka, Technologia, Jakość 2006, 48:65-75.
13. Feliciano R.P., Antunes C., Ramos A., Serra A.T., Figueira M.E., Duarte C.M., et al. Characterization of traditional and exotic apple varieties from Portugal. Part 1-Nutritional, phytochemical and sensory evaluation. Journal of Functional Foods 2010, 2(1):35-45.
14. Hanschen F.S., Rohn S., Mewis I., Schreiner M., Kroh L.W. Influence of the chemical structure on the thermal degradation of the glucosinolates in broccoli sprouts. Food Chemistry 2012, 130(1):1-8.
15. Hartmann A., Patz C.D., Andlauer W., Dietrich H., Ludwig M. Influence of processing on quality parameters of strawberries. Journal of Agricultural and Food Chemistry 2008, 56(20):9484-9489.
16. Hollman P.C.H. Evidence for health benefits of plant phenols: local or systemic effects?. Journal of the Science of Food and Agriculture 2001, 81(9):842-852.
17. Howard L.A., Wong A.D., Perry A.K., Klein B.P. β-Carotene and ascorbic acid retention in fresh and processed vegetables. Journal of Food Science 1999, 64(5):929-936.
18. Kevers C., Pincemail J., Tabart J., Defraigne J.O., Dommes J. Influence of cultivar, harvest time, storage conditions, and peeling on the antioxidant capacity and phenolic and ascorbic acid contents of apples and pears. Journal of Agricultural and Food Chemistry 2011, 59(11):6165-6171.
19. Kolniak-Ostek J., Oszmiański J., Wojdyło A. Effect of L-ascorbic acid addition on quality, polyphenolic compounds and antioxidant capacity of cloudy apple juices. European Food Research and Technology 2013, 236(5):777-798.
20. Korus A. Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves. Lwt-food Science and Technology 2011, 44(8):1711-1716.
21. Kusznierewicz B., Iori R., Piekarska A., Namieśnik J., Bartoszek A. Convenient identification of desulfoglucosinolates on the basis of mass spectra obtained during liquid chromatography-diode array-electrospray ionisation mass spectrometry analysis: method verification for sprouts of different Brassicaceae species extracts. Journal of Chromatography A 2013, 1278:108-115.
22. Leong S.Y., Oey I. Effect of endogenous ascorbic acid oxidase activity and stability on vitamin C in carrots (Daucus carota subsp. sativus) during thermal treatment. Food Chemistry 2012, 134(4):2075-2085.
23. Leong S.Y., Oey I. Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables. Food Chemistry 2012, 133(4):1577-1587.
24. Manach C., Williamson G., Morand C., Scalbert A., Rémésy C. Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies. The American Journal of Clinical Nutrition 2005, 81(1):230-242.
25. Markowski J., Mieszczakowska M., Płocharski W. Effect of apple cultivar and enzyme treatment on phenolic compounds content during clear apple juice production. International Journal of Food Science & Technology 2009, 44(5):1002-1010.
26. Marques L.G., Silveira A.M., Freire J.T. Freeze-drying characteristics of tropical fruits. Drying Technology 2006, 24(4):457-463.
27. Mazur B., Borowska E.J., Polak M. Zawartość witaminy C i pojemność przeciwutleniajaca owoców i przecierów z z˙urawiny błotnej i wielkoowocowej. Nauka. Technologia. Jakość 2009, 2(63):130-137.
28. Moreno D.A., Carvajal M., López-Berenguer C., García-Viguera C. Chemical and biological characterisation of nutraceutical compounds of broccoli. Journal of Pharmaceutical and Biomedical Analysis 2006, 41(5):1508-1522.
29. Oerlemans K., Barrett D.M., Suades C.B., Verkerk R., Dekker M. Thermal degradation of glucosinolates in red cabbage. Food Chemistry 2006, 95(1):19-29.
30. Park S., Arasu M.V., Lee M.K., Chun J.H., Seo J.M., Al-Dhabi N.A., et al. Analysis and metabolite profiling of glucosinolates, anthocyanins and free amino acids in inbred lines of green and red cabbage (Brassica oleracea L.). Lwt-food Science and Technology 2014, 58(1):203-213.
31. Pietta P.G. Flavonoids as antioxidants. Journal of Natural Products 2000, 63(7):1035-1042.
32. Podsedek A., Sosnowska D., Redzynia M., Anders B. Antioxidant capacity and content of Brassica oleracea dietary antioxidants. International Journal of Food Science & Technology 2006, 41(1):49-58.
33. Podsedek A., Sosnowska D., Redzynia M., Koziołkiewicz M. Effect of domestic cooking on the red cabbage hydrophilic antioxidants. International Journal of Food Science & Technology 2008, 43(10):1770-1777.
34. Proteggente A.R., Pannala A.S., Paganga G., Buren L.V., Wagner E., Wiseman S., et al. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition. Free Radical Research 2002, 36(2):217-233.
35. Pukszta T. Evaluation of the level of quality changes in frozen zucchini stored under conditions of temperature fluctuation. Problemy Higieny Epidemiologii 2013, 94(3):542-546.
36. Puupponen-Pimiä R., Häkkinen S.T., Aarni M., Suortti T., Lampi A.M., Eurola M., et al. Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture 2003, 83(14):1389-1402.
37. Radziejewska-Kubzdela E., Biegańska-Marecik R., Słodziński M., Kidoń M. Contents of biological active compounds in juice and pomace produced from white cabbage. Book of abstracts of the EuroFoodChem XVII 2013, Hacettepe University, Food Engineering Department, Istanbul, 386. H. Kölsel (Ed.).
38. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M., Rice-Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 1999, 26(9):1231-1237.
39. Rice-Evans C.A., Miller N.J., Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 1996, 20(7):933-956.
40. Rickman J.C., Barrett D.M., Bruhn C.M. Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds. Journal of the Science of Food and Agriculture 2007, 87(6):930-944.
41. Roy M.K., Takenaka M., Isobe S., Tsushida T. Antioxidant potential, anti-proliferative activities, and phenolic content in water-soluble fractions of some commonly consumed vegetables: effects of thermal treatment. Food Chemistry 2007, 103(1):106-114.
42. Sankhari J.M., Thounaojam M.C., Jadeja R.N., Devkar R.V., Ramachandran A.V. Anthocyanin-rich red cabbage (Brassica oleracea L.) extract attenuates cardiac and hepatic oxidative stress in rats fed an atherogenic diet. Journal of the Science of Food and Agriculture 2012, 92(8):1688-1693.
43. Slominski B.A., Campbell L.D. Formation of indole glucosinolate breakdown products in autolyzed, steamed, and cooked Brassica vegetables. Journal of Agricultural and Food Chemistry 1989, 37(5):1297-1302.
44. Spanos G.A., Wrolstad R.E. Influence of variety, maturity, processing and storage on the phenolic composition of pear juice. Journal of Agricultural and Food Chemistry 1990, 38(3):817-824.
45. Tomás-Barberán F.A., Espin J.C. Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. Journal of the Science of Food and Agriculture 2001, 81(9):853-876.
46. Tsao R., Yang R. Optimization of a new mobile phase to know the complex and real polyphenolic composition: towards a total phenolic index using high-performance liquid chromatography. Journal of Chromatography a 2003, 1018(1):29-40.
47. Vallejo F., Tomás-Barberán F.A., García-Viguera C. Potential bioactive compounds in health promotion from broccoli cultivars grown in Spain. Journal of the Science of Food and Agriculture 2002, 82(11):1293-1297.
48. Van Boekel M., Fogliano V., Pellegrini N., Stanton C., Scholz G., Lalljie S., et al. Areview on the beneficial aspects of food processing. Molecular Nutrition & Food Research 2010, 54(9):1215-1247.
49. Verkerk R., Schreiner M., Krumbein A., Ciska E., Holst B., Rowland I., et al. Glucosinolates in Brassica vegetables: the influence of the food supply chain on intake, bioavailability and human health. Molecular Nutrition & Food Research 2009, 53(2). 219-219.
50. Volden J., Borge G.I.A., Bengtsson G.B., Hansen M., Thygesen I.E., Wicklund T. Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Food Chemistry 2008, 109(3):595-605.
51. Wiczkowski W., Szawara-Nowak D., Topolska J. Red cabbage anthocyanins: profile, isolation, identification, and antioxidant activity. Food Research International 2013, 51(1):303-309.
52. Wu X., Beecher G.R., Holden J.M., Haytowitz D.B., Gebhardt S.E., Prior R.L. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. Journal of Agricultural and Food Chemistry 2004, 52(12):4026-4037.