Degradation kinetics of bioactive compounds and antioxidant capacity of Brussels sprouts during microwave processing

Abstract

In this study, the effects of microwave (MW) processing of Brussels sprouts on various bioactive compounds, moisture content, and antioxidant capacity were studied. Brussels sprouts was processed at three different MW output powers (460, 600, and 700 W), and then kinetic study for the degradation of the total chlorophyll, vitamin C, total polyphenols, total flavonoids, antioxidant capacity, and two phenolic acids (sinapic and ferulic acid) was conducted. According to the results, MW processing caused significant reductions in analyzed bioactive compounds, moisture content, and antioxidant capacity. It was found that HPLC analysis results confirmed the result of the spectroscopic analysis. Zero-order and first-order kinetic models were fitted to experimental data. The first-order kinetic model was selected as the best according to R 2 , RMSE, and χ 2. The degradation rate constant (k) for all analyzed properties increased as the MW output power increased from 460 to 700 W, and it could be concluded that the MW output power in which bioactive compounds, moisture content, and antioxidant capacity of Brussels sprouts were best preserved was 460 W.

Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil

“…Therefore, since m and P were the same in all assays, k can be assumed as a constant allowing the usual integration of the empirical kinetic models (Equations ()). This approach is in line with different researchers when studying the impact of the domestic microwave heating on the degradation kinetics of bioactive compounds of several food matrices (Dadali et al, 2007, 2009; Demirhan & Özbek, 2009; Demirhan & Özbek, 2015; Igoumenidis et al, 2011; Jaiswal & Abu‐Ghannam, 2013; Aamir & Boonsupthip, 2017; Javidipour et al, 2017; Nakilcioglu‐Taş & Otleş, 2017; İlter et al, 2018; Kumar et al, 2019; Yarahmadi et al, 2020).…”

“…Chemical degradation reactions occurring in foods during processing or storage can be modeled using kinetic models of different reaction orders. Zero‐, first‐, and second‐order models have been applied to describe the thermal degradation of bioactive compounds (e.g., phytosterols, phenolic compounds, carotenoids, vitamin C, chlorophyll, vitamin C) in different food matrices (e.g., apple peel by‐products, beans, Brussels sprouts, fruit juices, betel extracts, plum extracts, dried flowers, and floral bio‐residues of saffron, edible an nonedible vegetable oils, sea buckthorn) during storage or processing (e.g., different types of cooking processes) (Ali et al, 2018; Aparicio‐Ruiz et al, 2011; Henríquez et al, 2014; Igoumenidis et al, 2011; Mba et al, 2019; Moratalla‐López et al, 2019; Nakilcioglu‐Taş & Otleş, 2017; Sapei & Hwa, 2014; Turturică et al, 2016; Ursache et al, 2017; Van Bree et al, 2012). A brief survey clearly pointed out that the first‐order kinetic model is the most used one to describe the thermal impact at the bioactive composition level of the food matrices.…”

“…Aiming to reduce the natural (due to storage) or accelerated (due to cooking) thermal degradation of olive oils as well as to meet sensory preferences of olive oil worldwide consumers, flavoring with aromatic herbs, spices, or essential oils (EO) has emerged as a commercial trend (Baiano et al, 2009; Caponio et al, 2016; Khemakhem et al, 2015). Several studies reported the kinetic modeling of bioactive compounds' degradation rates during thermal processing and/or storage, namely, for example, of saffron flowers and related bio‐residues (Moratalla‐López et al, 2019), common beans (Mba et al, 2019), Piper betle extracts (Ali et al, 2018), Brussels sprouts (Nakilcioglu‐Taş & Otleş, 2017), sea buckthorn (Ursache et al, 2017), plum extracts (Turturică et al, 2016), fresh fruit juices (Marszałek et al, 2015; Sapei & Hwa, 2014), and apple peel by‐products (Henríquez et al, 2014). Regarding olive oils, to the authors' best knowledge, only one study evaluated the thermal degradation kinetics of individual carotenoids (e.g., lutein, β‐carotene and β‐cryptoxanthin) of a blend virgin olive oil (cvs.…”

Influence of Different Drying Techniques on Drying Characteristics and Quality Aspects of Pink Lotus (Nelumbo nucifera) Flowers

“…The higher the R 2 and lower the χ 2 and RMSE values, the better is the fitting procedure. [28][29][30]22 The χ 2 and RMSE were determined as equation 4and (5). Among these criteria RSME and χ 2 values were calculated by Microsoft Excel 2013 program, while R 2 was determined by the Curve Expert Professional 2.4.0 software.…”

Zingiber officinale Extract (ZOE) Incorporated with Layered Double Hydroxide Hybrid through Reconstruction to Preserve Antioxidant Activity of ZOE against Ultrasound and Microwave Irradiation

“…These phenomena can decompose phytochemicals in natural plant extracts. Concentrations of bioactive compounds, such as chlorophyll, vitamin C, polyphenol, and flavonoid in Brussels sprouts, and radical scavenging activity have been reported to be significantly reduced with increasing microwave treatment time [13]. The antioxidant activity of ginger extract can also be significantly reduced upon microwave irradiation [14].…”