Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques

Food Chemistry

Volumn 188, Issue , 2015, Pages 430-438

  Ramírez Anaya, Jessica Del Pilar ^a   Samaniego Sánchez, Cristina ^b   Castañeda Saucedo, Ma Claudia ^a   Villalón Mir, Marina ^b   De La Serrana, Herminia López García ^b  

^a Departamento de Desarrollo Regional Centro Universitario Del sur UdeG   (Mexico)

^b Facultad de Farmacia UGR   (Spain)

Author keywords

Antioxidant capacity; Chlorogenic acid; Domestic cooking; Extra virgin olive oil; Phenolics; Vegetable

Indexed keywords

AGENTS; ANTIOXIDANTS; MULTIVARIANT ANALYSIS; OIL SHALE; OILS AND FATS; OLIVE OIL; PHENOLS; VEGETABLES;

ANTIOXIDANT CAPACITY; CHLOROGENIC ACIDS; DOMESTIC COOKING; EXTRA VIRGIN OLIVE OIL; PHENOLICS;

THERMAL PROCESSING (FOODS);

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); CHLOROGENIC ACID; HYDROXYTYROSOL; OLEUROPEIN; OLIVE OIL; PHENOL DERIVATIVE; PINORESINOL; RUTOSIDE; TYROSOL; 2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; 3,4-DIHYDROXYPHENYLETHANOL; 4-HYDROXYPHENYLETHANOL; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; FAT INTAKE; FURAN DERIVATIVE; IRIDOID; LIGNAN; PHENETHYL ALCOHOL; SULFONIC ACID DERIVATIVE;

ANTIOXIDANT ACTIVITY; ARTICLE; AUBERGINE; COOKING; FAT CONTENT; FOOD PROCESSING; FRYING; MOISTURE; POTATO; SQUASH; TOMATO; VEGETABLE; ANALOGS AND DERIVATIVES; ANALYSIS; CHEMISTRY; CLUSTER ANALYSIS; FAT INTAKE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MULTIVARIATE ANALYSIS; PROCEDURES;

LYCOPERSICON ESCULENTUM; SOLANUM MELONGENA; SOLANUM TUBEROSUM;

ANTIOXIDANTS; BENZOTHIAZOLES; CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CLUSTER ANALYSIS; COOKING; CUCURBITA; DIETARY FATS; FURANS; IRIDOIDS; LIGNANS; LYCOPERSICON ESCULENTUM; MULTIVARIATE ANALYSIS; OLIVE OIL; PHENOLS; PHENYLETHYL ALCOHOL; RUTIN; SOLANUM MELONGENA; SOLANUM TUBEROSUM; SULFONIC ACIDS; VEGETABLES;

EID: 84929149319     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.124     Document Type: Article

References (40)

1. AOAC Official methods of analysis 17th ed. 2007 Association of official analytical chemist Gaithersburg, Maryland (USA)
2. A.A. Bellail, E.S. Omayma, M.Y. Mohammed, M. Ahmed, and A. El-Gamal Effect of home-cooking methods on phenolic composition and antioxidant activity of sweet potato (Ipomoea batatas (L.) Lam.) cultivars grown in Egypt Food and Nutrition Sciences 3 2012 490 499
3. I.F.F. Benzie, and J.J. Strain The ferric reducing ability of plasma (FRAP) as a measure of ''antioxidant power'': The FRAP assay Analytical Biochemistry 239 1996 70 76
4. D. Boskou Phenolic compounds in olives and olive oil D. Boskow, Olive oil. Minor constituents and health 2009 CRC Press New York, NY 11 44
5. W. Brand-Williams, M.E. Cuvellier, and C. Berset Use of a free radical method to evaluate antioxidant activity Food Science and Technology 28 1995 25 30
6. A. Bunea, M. Andjelkovic, C. Socaciu, O. Bobis, M. Neacsu, and R. Verhé Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.) Food Chemistry 108 2008 649 656
7. A. Chiou, N. Kalogeropoulos, P. Efstathiou, M. Papoutsi, and N.K. Andrikopoulos French Fries oleuropein content during the successive deep frying in oils enriched with an olive leaf extract International Journal of Food Science and Technology 48 2013 1165 1171
8. A. Chiou, N. Kalogeropoulos, F.N. Salta, P. Efstathiou, and N.K. Andikopoulos Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents Food Science and Technology 42 2009 1090 1097
9. F. Danesi, and A. Bordoni Effect of home freezing and italian style of cooking on antioxidant activity of edible vegetables Journal of Food Science 73 2008 H109 H112
10. S. Das, U. Raychaudhuri, M. Falchi, A. Bertelli, P.C. Bragac, and D.K. Das Cardioprotective properties of raw and cooked eggplant (Solanum melongena L.) Food & Function 2 2011 395 399
11. L.L. Devanand A simplified UV spectral scan method for the estimation of phenolic acids and antioxidant capacity in eggplant pulp extracts Journal of Functional Foods 4 2012 238 242
12. I. Dini, G.C. Tenore, and A. Dini Antioxidant compound contents and antioxidant activity before and after cooking in sweet and bitter Chenopodium quinoa seeds Food Science and Technology 43 2010 447 451
13. I. Dini, G.C. Tenore, and A. Dini Effect of industrial and domestic processing on antioxidant properties of pumpkin pulp LWT - Food Science and Technology 53 2013 382 385
14. A. Escarpa, and M.C. González Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods Analytica Chemica Acta 427 2001 119 127
15. L. Fillion, and C.J.K. Henry Nutrient losses and gains during frying: A review International Journal of Food Sciences and Nutrition 49 1998 157 168
16. J.W. Finley, A. Kong, K.J. Hintze, E.H. Jeffery, L.L. Ji, and X.G. Lei Antioxidants in foods: State of the science important to the food industry Journal of Agricultural and Food Chemistry 59 2011 6837 6846
17. M. Francisco, P. Velasco, D.A. Moreno, C. García-Viguera, and M.E. Cartea Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C Food Research International 43 2010 1455 1463
18. M. Friedman Food browning and its prevention: An overview Journal of Agricultural and Food Chemistry 44 1996 631 653
19. A. Gahler, K. Otto, and V. Bohm Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different products Journal of Agricultural and Food Chemistry 51 2003 7962 7968
20. V. Gökmen, A. Serpena, and V. Fogliano Direct measurement of the total antioxidant capacity of foods: The 'QUENCHER' approach Trends in Food Science & Technology 20 2009 278 288
21. D. Hernández-García, C.D. Wood, S. Castro-Obregón, and L. Covarrubias Reactive oxygen species: A radical role in development? Free Radical Biology & Medicine 49 2010 130 143
22. N. Kalogeropoulos, A. Mylona, A. Chiou, M.S. Ioannou, and N.K. Andrikopoulos Retention and distribution of natural antioxidants (α-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil LWT - Food Science and Technology 40 2007 1008 1017
23. D.L. Luthria A simplified UV spectral scan method for the estimation of phenolic acids and antioxidant capacity in eggplant pulp extracts Journal of Functional Foods 4 2012 38 242
24. G.B. Martínez-Hernández, F. Artés-Hernández, P.A. Gómez, and F. Artés Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage LWT - Food Science and Technology 50 2013 707 714
25. C. Miglio, E. Chiavaro, A. Visconti, V. Fogliano, and N. Pellegrini Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables Journal of Agricultural and Food Chemistry 56 2008 139 147
26. N. Mulinacci, D. Prucher, M. Peruzzi, A. Romani, P. Pinelli, and C. Giaccherini Commercial and laboratory extracts from artichoke leaves: Estimation of caffeoyl esters and flavonoidic compounds content Journal of Pharmaceutical and Biomedical Analysis 34 2004 349 357
27. T.H. Nguyen, R. Nagasaka, and T. Ohshima Effects of extraction solvents, cooking procedures and storage conditions on the contents of ergothioneine and phenolic compounds and antioxidative capacity of the cultivated mushroom Flammulina velutipes International Journal of Food Science and Technology 47 2012 1193 1205
28. N. Pellegrini, C. Miglio, D. Del Rio, S. Salvatore, M. Serafini, and F. Brighenti Effect of domestic cooking methods on the total antioxidant capacity of vegetables International Journal of Food Sciences and Nutrition 60 2009 12 22
29. N. Pellegrini, R. Re, M. Yang, and C. Rice-Evans Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2-2′-azinobis (3-ethylenebenzothiazoline-6-sulfonic acid) radical cation decolorization assay Methods in Enzymology 299 1999 379 389
30. B. Poljsak Strategies for reducing or preventing the generation of oxidative stress Oxidative Medicine and Cellular Longevity 2011 2011 1 15 10.1155/2011/194586
31. J.G. Provesi, C.O. Dias, and E.R. Amante Changes in carotenoids during processing and storage of pumpkin puree Food Chemistry 128 2011 195 202
32. F. Rautenbach, M. Faber, S. Laurie, and R. Laurie Antioxidant capacity and antioxidant content in roots of 4 sweetpotato varieties Journal of Food Science 75 2010 C400 C405
33. V. Roginsky, and E.A. Lissi Review of methods to determine chain-breaking antioxidant activity in food Food Chemistry 92 2005 235 254
34. C. Samaniego-Sánchez, C. Stagno, J.J. Quesada-Granados, R. Blanca-Herrera, and V. Brandolini HPLC method and antioxidant activity for bioactive component determination of Lycopersicon esculentum Mill. varieties from a coastal area of Southern Spain Food Analytical Methods 7 2013 660 668
35. F. Saura-Calixto Antioxidant dietary fiber product: A new concept and a potential food ingredient Journal of Agricultural and Food Chemistry 46 1998 4303 4306
36. V.L. Singleton, R.R. Orthofer, and M. Lamuela-Raventos Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent oxidants and antioxidants, Pt A Methods in Enzymology 299 1999 152 178
37. V.L. Singleton, and J.A. Rossi Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents American Journal of Enology and Viticulture 16 1965 144 158
38. I. Tarascou, J.M. Souquet, and J.P. Mazauric The hidden face of food phenolic composition Archives of Biochemistry and Biophysics 501 2010 16 22
39. J. Volden, G.I.A. Borge, M. Hansen, T. Wicklund, and G.B. Bengtsson 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 42 2009 63 73
40. J. Zhang, R. Ji, J. Hu, J. Chen, and X. Ye Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao) Biomedicine & Biotechnology 12 2011 752 759