Effects of high pressure processing on bioactive compounds in spinach and rosehip puree

European Food Research and Technology

Volumn 244, Issue 3, 2018, Pages 395-407

  Westphal, Anna ^a   Schwarzenbolz, Uwe ^b   Böhm, Volker ^a  

^a FRIEDRICH SCHILLER UNIVERSITY JENA   (Germany)

^b DRESDEN UNIVERSITY OF TECHNOLOGY   (Germany)

Author keywords

Antioxidant capacity; Carotenoids; Chlorophylls; In vitro bioaccessibility; Rosehip puree; Spinach

Indexed keywords

ANTIOXIDANTS; CHLOROPHYLL; FOOD PROCESSING; HIGH PRESSURE EFFECTS; PIGMENTS; THERMAL PROCESSING (FOODS);

ANTIOXIDANT CAPACITY; BIOACCESSIBILITY; CAROTENOIDS; ROSEHIP; SPINACH;

SPOILAGE;

EID: 85028558557     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-017-2964-5     Document Type: Article

References (50)

1. Balasubramaniam VM, Ting EY, Stewart CM, Robbins JA (2004) Innov Food Sci Emerg Technol 5:299–306
2. Deliza R, Rosenthal A, Abadio FBD, Silva CHO, Castillo C (2005) J Food Eng 67:241–246
3. Oey I, Van der Plancken I, Van Loey A, Hendrickx M (2008) Trends Food Sci Technol 19:300–308
4. Van der Plancken I, Verbeyst L, De Vleeschouwer K, Grauwet T, Heiniö R-L, Husband FA, Lille M, Mackie AR, Van Loey A, Viljanen K, Hendrickx M (2012) Trends Food Sci Technol 23:28–38
5. Oey I, Lille M, Van Loey A, Hendrickx M (2008) Trends Food Sci Technol 19:320–328
6. Arnold C, Schwarzenbolz U, Böhm V (2014) LWT Food Sci Technol 57:442–445
7. Canene-Adams K, Erdman JW Jr (2009) In: Britton G, Liaaen-Jensen S, Pfander H (eds) Carotenoids volume 5: nutrition and health. Basel, Birkhäuser
8. McInerney JK, Seccafien CA, Stewart CM, Bird AR (2007) Innov Food Sci Emerg Technol 8:543–548
9. Svelander CA, Lopez-Sanchez P, Pudney PD, Schumm S, Alminger MA (2011) J Food Sci 76:H215–H225
10. Werner S (2010) Carotinoide und Vitamin E in Hartweizen und daraus hergestellten Teigwaren—analytische, technologische und ernährungsphysiologische Aspekte. Dissertation, Friedrich Schiller University Jena, Jena, Germany
11. Franke S, Fröhlich K, Werner S, Böhm V, Schöne F (2010) Eur J Lipid Sci Technol 112:1122–1129
12. Brose A (2010) Humaninterventionsstudien zur Untersuchung der intestinalen Absorption von Lycopin und Rubixanthin aus Hagebuttenmark. Diploma thesis, Friedrich Schiller University Jena, Jena, Germany
13. Werner S, Böhm V (2011) J Agric Food Chem 59:1163–1170
14. Al-Yafeai A, Böhm V (2015) Lebensmittelchemie 69:105
15. Müller L, Gnoyke S, Popken AM, Böhm V (2010) LWT Food Sci Technol 43:992–999
16. Khachik F, Goli MB, Beecher GR, Holden J, Lusby WR, Tenorio MD, Barrera MR (1992) J Agric Food Chem 40:390–398
17. Kidmose U, Knuthsen P, Edelenbos M, Justesen U, Hegelund E (2001) J Sci Food Agric 81:918–923
18. Sánchez C, Baranda AB, Martínez de Marañón I (2014) Food Chem 163:37–45
19. Van Loey A, Ooms V, Weemaes C, Van den Broeck I, Ludikhuyze L, Indrawati, Denys S, Hendrickx M (1998) J Agric Food Chem 46:5289–5294
20. Wang R, Ding S, Hu X, Liao X, Zhang Y (2016) Eur Food Res Technol 242:1533–1543
21. Hornero-Méndez D, Mínguez-Mosquera MI (2000) J Agric Food Chem 48:825–828
22. Sánchez-Moreno C, Plaza L, de Ancos B, Cano MP (2006) J Sci Food Agric 86:171–179
23. Krebbers B, Matser AM, Hoogerwerf SW, Moezelaar R, Tomassen MMM, van den Berg RW (2003) Innov Food Sci Emerg Technol 4:377–385
24. Gupta R, Balasubramaniam VM, Schwartz SJ, Francis DM (2010) J Agric Food Chem 58:8305–8313
25. de Ancos B, Sgroppo S, Plaza L, Cano MP (2002) J Sci Food Agric 82:790–796
26. Jeffery JL, Turner ND, King SR (2012) J Sci Food Agric 92:2603–2610
27. Granado-Lorencio F, Olmedilla-Alonso B, Herrero-Barbudo C, Blanco-Navarro I, Pérez-Sacristán B, Blázquez-García S (2007) Food Chem 102:641–648
28. Granado-Lorencio F, Olmedilla-Alonso B, Herrero-Barbudo C, Perez-Sacristan B, Blanco-Navarro I, Blazquez-Garcia S (2007) J Agric Food Chem 55:6387–6394
29. Sólyom K, Maier C, Weiss J, Cocero MJ, Mato RB, Carle R, Schweiggert R (2014) Food Res Int 66:107–114
30. Schweiggert RM, Kopec RE, Villalobos-Gutierrez MG, Högel J, Quesada S, Esquivel P, Schwartz SJ, Carle R (2014) Br J Nutr 111:490–498
31. Schweiggert RM, Carle R (2017) Crit Rev Food Sci 57:1807–1830
32. Alminger M, Aura AM, Bohn T, Dufour C, El SN, Gomes A, Karakaya S, Martínez-Cuesta MC, McDougall GJ, Requena T, Santos CN (2014) Compr Rev Food Sci F 13:413–436
33. Garrett DA, Failla ML, Sarama RJ (1999) J Agric Food Chem 47:4301–4309
34. Rodríguez-Roque MJ, de Ancos B, Sánchez-Vega R, Sánchez-Moreno C, Cano MP, Elez-Martínez P, Martín-Belloso O (2016) Food Funct 7:380–389
35. Gupta R, Kopec RE, Schwartz SJ, Balasubramaniam VM (2011) J Agric Food Chem 59:7808–7817
36. Palmero P, Colle I, Lemmens L, Panozzo A, Nguyen TT, Hendrickx M, Van Loey A (2016) J Sci Food Agric 96:254–261
37. Palmero P, Panozzo A, Colle I, Chigwedere C, Hendrickx M, Van Loey A (2016) Food Chem 199:423–432
38. Chun J, Lee J, Ye L, Exler J, Eitenmiller RR (2006) J Food Compos Anal 19:196–204
39. Kazaz S, Baydar H, Erbas S (2009) Czech J Food Sci 27:178–184
40. Piironen V, Syväoja EL, Varo P, Salminen K, Koivistoinen P (1986) J Agric Food Chem 34:742–746
41. Yoruk IH, Turker M, Kazankaya A, Erez ME, Battal P, Celik F (2008) Asian J Chem 20:1357–1364
42. Dilley RA, Crane FL (1963) Plant Physiol 38:452–456
43. Barba FJ, Esteve MJ, Frigola A (2012) J Agric Food Chem 60:3763–3768
44. Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F (2003) J Nutr 133:2812–2819
45. Turkmen N, Sari F, Velioglu Y (2005) Food Chem 93:713–718
46. U.S. Department of Agriculture ARS (2010) USDA Database for the oxygen radical absorbance capacity (ORAC) of selected foods, Release 2
47. Taneva I, Petkova N, Dimov I, Ivanov I, Denev P (2016) J Pharmacogn Phytochem 5:35–38
48. Gao X, Björk L, Trajkovski V, Uggla M (2000) J Sci Food Agric 80:2021–2027
49. Patras A, Brunton N, Da Pieve S, Butler F, Downey G (2009) Innov Food Sci Emerg Technol 10:16–22
50. Patras A, Brunton NP, Da Pieve S, Butler F (2009) Innov Food Sci Emerg Technol 10:308–313