Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants

Ioannou, Irina; Ghoul, Mohamed

doi:10.5772/30690

Cited by 27 publications

(26 citation statements)

References 81 publications

(27 reference statements)

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“…Polyphenols could undergo varies reactions (polymerization, degradation, oxidation and bond releasing) given different temperatures as they have different heat sensitivities (Irina and Mohamed ; Palermo et al . ).…”

Section: Resultsmentioning

confidence: 99%

Phytochemical Profiles of Edible Kudzu (Pueraria thomsoniiBenth) Grown in China as Affected by Thermal Processing

Chen

Cai

2016

Journal of Food Processing and Preservation

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The objective of this research was to assess how home cooking methods affect the phytochemical profiles of edible kudzu (Pueraria thomsonii) grown in Zhuhai, China. Phenolic, flavonoids, condensed tannin and isoflavone content and antioxidant capacities of processed kudzu were compared with raw samples by employing colorimetric methods and high-performance liquid chromatography. DPPH free-radical scavenging assay, ferric-reducing antioxidant powder and ABTS radical-scavenging assay were used to analyze the antioxidant activities. Results showed that the frying process largely enhanced the phytochemical content and the antioxidant capacities. Boiling and steaming increased the isoflavone content of kudzu from 0.77 mg/g (in raw kudzu) to 2.12 mg/g (in the boiled kudzu) and 1.03 mg/g (in the steamed kudzu). These results indicated that most of the cooking methods were capable of enhancing phytochemical values of kudzu. It was suggested that frying and/or boiling the edible kudzu might help consumers in obtaining a higher antioxidation effect. PRACTICAL APPLICATIONSPresented information will guide home-cooking practice and food industry to retain more health benefit components through selecting cooking methods. The results indicate that thermal processing remarkably affected phytochemical profiles of kudzu and significantly changed the antioxidant capacities of kudzu.

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Section: Resultsmentioning

confidence: 99%

Phytochemical Profiles of Edible Kudzu (Pueraria thomsoniiBenth) Grown in China as Affected by Thermal Processing

Chen

Cai

2016

Journal of Food Processing and Preservation

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“…However, loss of polyphenols content in cocoa is the result of phenolic compound oxidation, followed by polymerization and insoluble compounds formation of high molecular weight (Irina & Mohamed, 2012).…”

Section: Discussionmentioning

confidence: 99%

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia

Cuéllar¹,

Espinosa²,

Sánchez³

et al. 2018

Acta Agron.

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Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemical and sensory characterization of cocoa (Theobroma cacao L.) samples from different cocoa farms in the department of Huila, Colombia. Moreover, a bromatological analysis was performed, secondary metabolites (caffeine and theobromine) and total polyphenols were determined, as well as volatile fraction compounds using gas chromatography by solid phase microextraction in the headspace mode (HS-SPME); finally, the samples were classified (acceptable, unpleasant and contaminated) according to a tasting panel. In general, bromatological characteristics of cocoa samples showed acceptable levels, presence of special volatile compounds (linalool and linalool oxide) that affected sensory attributes (floral). Likewise, levels of caffeine and theobromine had adequate levels that resulted in bitter taste. A relationship was found between volatile fraction compounds and bromatological analysis variables, secondary metabolites and total polyphenols that affected the quality of the product.Keywords: bromatological analysis, secondary metabolites, polyphenols, volatile fraction compounds, sensory analysis, sensory attributes. ResumenEl cacao es un alimento que posee atributos sensoriales y organolépticos que dependen de procesos de poscosecha como la fermentación. Este proceso además de afectar el perfil sensorial, incide sobre las reacciones químicas y por consiguiente, en la calidad del producto. Por lo anterior, el objetivo de este estudio es realizar una caracterización química y sensorial de muestras de cacao (Theobroma cacao L.) de diferentes fincas cacaoteras en el departamento del Huila, Colombia. Se realizó además un análisis bromatológico, se determinaron los metabolitos secundarios (cafeína y teobromina) y polifenoles totales, así como compuestos de la fracción volátil utilizando cromatografía de gases por microextracción en fase sólida en el modo headspace (HS-SPME); por último, se realizó una clasificación de las muestras (aceptable, desagradable y contaminada) resultado de un panel de catación. En general, se encontraron muestras de cacao con características bromatológicas en niveles aceptables, presencia de compuestos volátiles especiales (linalool y oxido de linalool) que incidieron en los atributos sensoriales (floral). Así mismo, niveles de cafeína y teobromina en un nivel adecuado que se tradujo en el sabor amargo. Se encontró una relación entre los compuestos de la fracción volátil y las variables del análisis bromatológico, metabolitos secundarios y polifenoles totales que incidieron en la calidad del producto.

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“…The food matrix can act as a barrier to heat effect or induce the degradation polyphenols that exist as polymers and oligomers. It is very difficult to dissociate the thermal processing effect from the food matrix effects when discussing changes that occur due to thermal processing (Irina and Mohamed, 2012).…”

Section: Discussionmentioning

confidence: 99%

Domestic Cooking Effects of Bambara Groundnuts and Common Beans in the Antioxidant Properties and Polyphenol Profiles

Nyau¹,

Prakash²,

Rodrigues³

et al. 2017

JFR

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Processing of legumes before consumption has several effects on micronutrients, macronutrients and phytonutrients. This study was undertaken to investigate the effect of domestic processing on antioxidant activities and phenolic phytochemicals of the red bambara groundnuts and red beans. The study employed in vitro antioxidant assays (DPPH and FRAP) to screen for antioxidant properties, HPLC-PDA-ESI-MS and Folin Ciocalteu assay to screen for phenolic phytochemical profiles. Domestic cooking displayed positive effects on the antioxidant activity and phenolic phytochemical profiles of the two legumes. The free radical scavenging speed increased 10-fold in the methanolic extract from cooked red bambara groundnuts compared to uncooked. By contrast, the free radical scavenging speed increased 20-fold in the methanolic extract from cooked red beans compared to uncooked. HPLC-PDA-ESI-MS profiles of the cooked red bambara groundnuts and red beans revealed a number of emergent phenolic compounds, mainly flavonoids. These data indicate that cooking appear to enhance the nutraceutical profiles of the legumes investigated.

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Biological Activities and Effects of Food Processing on Flavonoids as Phenolic Antioxidants

Cited by 27 publications

References 81 publications

Phytochemical Profiles of Edible Kudzu (Pueraria thomsoniiBenth) Grown in China as Affected by Thermal Processing

Phytochemical Profiles of Edible Kudzu (Pueraria thomsoniiBenth) Grown in China as Affected by Thermal Processing

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia

Domestic Cooking Effects of Bambara Groundnuts and Common Beans in the Antioxidant Properties and Polyphenol Profiles

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