The effects of peeling and cooking on the mineral content and antioxidant properties in carrots enriched with potassium iodate and/or selenite (SeIV) and selenite (SeVI)

International Journal of Food Sciences and Nutrition

Volumn 67, Issue 8, 2016, Pages 919-928

  Bieżanowska Kopeć, Renata ^a   Pysz, Mirosław ^a   Kapusta Duch, Joanna ^a   Kopeć, Aneta ^a   Smoleń, Sylwester ^a   Koronowicz, Aneta ^a   Piątkowska, Ewa ^a   Rakoczy, Roksana ^a   Skoczylas, Łukasz ^a   Leszczyńska, Teresa ^a  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

Author keywords

antioxidant activity; Carrots; cooking; food enrichment; iodate; polyphenols; selenite

Indexed keywords

ANTIOXIDANT; CAROTENOID; FERTILIZER; IODATE; MINERAL; POLYPHENOL; POTASSIUM DERIVATIVE; POTASSIUM IODATE; SELENIOUS ACID; TRACE ELEMENT;

ANALYSIS; CARROT; CHEMISTRY; COOKING; DIETARY SUPPLEMENT; FOOD ANALYSIS; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; NUTRITIONAL REQUIREMENT; NUTRITIONAL VALUE;

ANTIOXIDANTS; CAROTENOIDS; COOKING; DAUCUS CAROTA; DIETARY SUPPLEMENTS; FERTILIZERS; FOOD ANALYSIS; FOOD HANDLING; HUMANS; IODATES; MICRONUTRIENTS; MINERALS; NUTRITIONAL REQUIREMENTS; NUTRITIVE VALUE; POLYPHENOLS; POTASSIUM COMPOUNDS; SELENIOUS ACID;

EID: 84978042298     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637486.2016.1205550     Document Type: Article

References (41)

1. M.S.Bratakos, T.F.Zafiropoulos, P.A.Siskos, P.V.Ioannou 1988. Selenium losses on cooking Greek foods. Int J Food Sci Tech. 23:585–590.
2. L.Cerretani, P.Comandini, D.Fumanell, F.Scazzina, E.Chiavaro 2014. Evaluation of iodine content and stability in recipes prepared with biofortified potatoes. Int J Food Sci Nutr. 65:797–802.
3. P.Comandini, L.Cerretani, M.Rinaldi, A.Cichelli, E.Chiavaro 2013. Stability of iodine during cooking:investigation on biofortified and not fortified vegetables. Int J Food Sci Nutr. 64:857–861.
4. H.Derumeaux, P.Valeix, K.Castetbon, M.Bensimon, M.C.Boutron-Ruault, J.Arnau, S.Hercberg 2003. Association of selenium with thyroid volume and echostructure in 35 to 60-year-old French adults. Eur J Endocrinol. 148:309–315.
5. V.Dewanto, X.Wu, R.H.Liu 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem. 50:4959–4964.
6. Dietary Reference Intakes for Vitamin C, Vitamin E, Selenium, and Carotenoids. 2000. National Academy of Sciences. Institute of Medicine. Food Nutr Board; p. 284–324.
7. A.L.K.Faller, E.Fialho 2009. The antioxidant capacity and polyphenols kontent of organic and conventional retail vegetables after domestic cooking. Food Res Int. 42:210–215.
8. P.Gębczyński 2008. Changes in the contents of selected antioxidant in frozen vegetables as dependent on preliminary processing, conditions of storage and method of preparing for consumption. Scientific Papers of the University of Agriculture in Krakow 445, disseration 332 [in Polish; English abstract].
9. W.Grajek 2007. The impact of processing on the antioxidant content in foods. In:Antioxidants in food. Health aspects, technological, and molecular analysis. Warsaw:"WNT" Publishing house, p. 441–517.
10. D.Gumul, J.Korus, B.Achremowicz 2005. The effect of processing operations on the antioxidant activity of plant raw materials. Food Sci Tech Quality. 45:41–48.
11. D.J.Higgs, V.C.Morris, O.A.Levander 1972. Effect of cooking on selenium content of foods. J Agric Food Chem. 20:678–680.
12. E.Kápolna, P.R.Hillestrøm, K.H.Laursen, S.Husted, E.H.Larsen 2009. Effect of foliar application of selenium on its uptake and speciation in carrot. Food Chem. 115:1357–1363.
13. 77Se. Food Chem. 133:650–657.
14. G.V.Kryukov, S.Castellano, S.V.Novoselov, A.V.Lobanov, O.Zehtab, R.Guigó, V.N.Gladyshev 2003. Characterization of mammalian selenoproteomes. Science. 300:1439–1443.
15. M.Leja, A.Mareczek, S.Rożek, B.Stodolak 1998. Distribution of nitrate, phenolics and some enzymes within the carrot root. Umbelliferae Improv Newslett. 8:17–19.
16. T.Mazzeo, D.N’dri, E.Chivaro, A.Visconti, V.Fogliano, N.Pellegrini 2011. Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chem. 128:627–633.
17. G.J.McDougall, P.Dobson, N.Jordan-Mahy 2010. Effect of different cooking regimes on rhubarb polyphenols. Food Chem. 119:758–764.
18. C.Miglio, E.Chiavaro, A.Visconti, V.Fogliano, N.Pellegrini 2008. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J Agric Food Chem. 56:139–147.
19. M.A.Murcia, A.M.Jimenez-Monreal, L.Garcia-Diz, M.Carmona, L.Maggi, M.Martinez-Tome 2009. Antioxidant activity of minimally processed (in modified atmospheres), dehydrated and ready-to-eat vegetables. Food Chem Toxicol. 47:2103–2110.
20. M.C.Nicoli, M.Anese, M.Parpinel 1999. Influence of processing on the antioxidant properties of fruit and vegetables. Trends Food Sci Tech. 10:94–100.
21. P.Pasławski, Z.M.Migaszewski 2006. The quality of element determinations in plant materials by instrumental methods. Pol J Environ Stud. 15:154–164.
22. T.Poli-Swain, W.E.Hillis 1959. The phenolic constituents of Prunus Domesticus (L.). The quantity of analisys of phenolic constituents. J Sci Food Agric. 10:63–68.
23. A.Prędka, A.Gronowska-Senger 2009. Antioxidant properties of selected vegetables from organic and conventional system of cultivation in reducing oxidative stress. Żywn Nauk Technol Ja. 65:9–18. [in Polish].
24. K.Pyrzynska 2009. Selenium speciation in enriched vegetables. Food Chem. 114:1183–1191.
25. G.Ravn-Haren, S.Bügel, N.Britta, N.Krath, T.Hoac, J.Stagsted, K.Jørgensen, J.R.Bresson, E.H.Larsen, L.O.Dragsted 2008. A short-term intervention trial with selenate, selenium-enriched yeast and selenium-enriched milk:effects on oxidative defence regulation. British J Nutr. 99:883–892.
26. M.P.Rayman 2012. Selenium and human health. Lancet. 379:1256–1268.
27. M.P.Rayman 2000. The importance of selenium to human health. Lancet. 356:233–241.
28. M.P.Rayman, H.Goenaga-Infanteand, M.Sargent 2008. Food-chain selenium and human health:spotlight on speciation. Br J Nutr.100:238–253.
29. R.Re, N.Pellegrini, A.Proteggente, A.Pannala, M.Yang, C.Rice-Evans 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med. 26:1231–1237.
30. M.A.Reeves, P.R.Hoffmann 2009. The human selenoproteome:recent insights into functions and regulation. Cell Mol Life Sci. 66:2457–2478.
31. L.Schomburg, J.Kohrle 2008. On the importance of selenium and iodine metabolism for thyroid hormone biosynthesis and human health. Mol Nutr Food Res. 52:1235–1246.
32. P.Smrkolj, L.Pograjc, C.Hlastan-Ribič, V.Stibilj 2005. Selenium content in selected Slovenian food stuffs and estimated daily intakes of selenium. Food Chem. 90:691–697.
33. P.Smrkolj, V.Stibilj, I.Kreft, M.Germ 2006. Selenium species in buckwheat cultivated with foliar addition of Se (VI) and various levels of UV-B radiation. Food Chem. 96:675–681.
34. B.Sultana, F.Anwar, S.Iqbal 2008. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Int J Food Sci Technol. 43:560–567.
35. K.A.Toulis, A.D.Anastasilakis, T.G.Tzellos, D.G.Goulis, D.Kouvelas 2010. Selenium supplementation in the treatment of Hashimoto's thyroiditis:a systematic review and a meta-analysis. Thyroid. 20:1163–1173.
36. E.A.Vtorushina, A.I.Saprykin, G.Knapp 2009. Use of oxidation and reduction vapor generation for lowering the detection limits of iodine in biological samples by inductively coupled plasma atomic emission spectrometry. J Anal Chem. 64:129–135.
37. I.Wachowicz, E.Czarniecka-Skubina 2004. The effect of a culinary process on some selected quality parameters of carrots and beetroots. Żywn Nauk Technol Ja. 40:204–217. [in Polish].
38. S.Wachtel-Galor, K.W.Wong, I.F.F.Benzie 2008. The effect of cooking on Brassica vegetables. Food Chem. 110:706–710.
39. J.Wang, Z.Zhao, G.Li 2006. Effects of selenium application on the selenium content, yield and qualities of carrot. Plant Nutr Fert Sci. 12:240–244.
40. M.Zude, I.Birlouez-Aragon, P.-J.Paschold, D.N.Rutledge 2007. Non-invasive spectrophotometric sensing of carrot quality from harvest to consumption. Postharvest Biol Technol. 45:30–37.
41. M.E.Zujko, A.Witkowska 2009. Antioxidant activity popular species fruits, avegetables, mushrooms and pulsem. Bromat Chem Toksykol. 3:895–899. [in Polish].