Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)

Li, Shuyi; Li, Xiaojin; Lamikanra, Olusola; Luo, Qi; Liu, Zhiwei; Yang, Jun

doi:10.1016/j.foodchem.2016.08.044

Cited by 34 publications

(16 citation statements)

References 30 publications

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“…This could be caused by the secondary degradation and volatilization of volatile compounds. This was consistent with the results of Li, Li et al () who found that volatile compounds of lotus root gradually reduced after 10 min with increased both boiling and steaming time.…”

Section: Resultssupporting

confidence: 93%

“…PDM is usually eaten after cooking in different ways, according to Chinese domestic cooking tradition (Shen, Wang et al, ). Thermal treatments including cooking methods, time and temperature influence the sensory characteristics (texture, aroma, and color), and nutritional values of food (Guillén, Mir‐Bel, Oria, & Salvador, ; Li, Li et al, ). Interestingly, in recent years, many studies have reported the effects of cooking on the volatile compounds and phytochemicals of a variety of vegetables, but the results varied a lot because of differences in vegetable material, cooking parameters, extraction, and analysis procedures (Palermo, Pellegrini, & Fogliano, ).…”

Section: Introductionmentioning

confidence: 99%

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Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

Shen

Jiang

Wang

et al. 2019

J Food Process Preserv

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Pickled and dried mustard (PDM; Brassica juncea, Coss), a traditional fermented vegetable product, is very popular in China because of its typical aromatic flavor and great antioxidant activity. PDM is usually consumed after being cooked by various cooking methods. Here, we determined and compared the effects of four different common cooking methods (steaming, high‐pressure steaming, boiling, and microwaving) with different cooking time on the volatile compounds and antioxidant properties of PDM. The gas chromatography–mass spectrometry results showed that steaming for 15 min and high‐pressure steaming for 5 min significantly increased the concentration of volatile compounds of PDM while boiling and microwaving obviously decreased them. Moreover, high‐pressure steaming best preserved the antioxidant activity, obtained from ABTS, DPPH, FRAP, and ORAC assays, as well as the total phenolic, flavonoid, and glucosinolate content of PDM. These findings provide insights into the beneficial effects of high‐pressure steaming for 5 min in cooking PDM. Practical applications Our findings showed that high‐pressure steaming for short time (5 min) was the best way to cook PDM because it could not only significantly increase volatile compounds of PDM but also had the preservation effects of antioxidant activity of PDM. By contrast, boiling and microwaving dramatically decreased the volatile compounds and antioxidant properties of PDM mainly because of leaching action. These findings provide useful information for food producers and consumers to optimize the processing and cooking of PDM products with better flavor and health‐related characteristics.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

Shen

Jiang

Wang

et al. 2019

J Food Process Preserv

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“…Starch can be modified via chemical, physical, and enzymatic methods to improve its end‐use properties . Acid and enzymatic hydrolysis can yield starch with low viscosity, high water solubility, and increased gel strength . These modifications can potentially increase the electrospinnability of starch.…”

Section: Introductionmentioning

confidence: 99%

Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

et al. 2018

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The objective of this study is to develop a methodology to produce ultrafine fibers of soluble potato starch with normal amylose content by electrospinning, and to evaluate the characteristics of the fibers produced from fiber‐forming solutions subjected to different aging times. The fiber‐forming polymer solutions are prepared with 40% soluble potato starch (with amylose content of 32.54 ± 3.65%) and formic acid (75%) as solvent. The solutions are allowed to age for 0, 24, 48, and 72 h before electrospinning. Viscosity and electrical conductivity of the solutions are determined. The electrospun fibers are analyzed for morphology, size distribution, and thermal properties, and investigated through Fourier‐transform infrared spectroscopy analysis. The shear viscosity of the solutions decreases as aging time increases from 0 to 48 h but did not change upon further aging (p > 0.05). The electrical conductivity did not influenced the studied properties in the present study such as morphology and size distribution of the fibers. The electrospun fibers show a morphology with beads and average diameter in the range 128–143 nm. The weight loss in thermal properties is lower in the fibers than in the starch. This study showes that soluble potato starch with normal amylose content can be converted into ultrafine fibers by electrospinning like a neat polymer in a fiber‐forming solution.

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“…The Malay population in Malaysia rarely consumes the lotus rhizome since not much information on the nutritional value of it is available. The popularity of lotus rhizome is mainly due to its attractiveness white colour and the crispness texture (Li et al, 2017). The fresh lotus rhizome is popular to be sliced and deep-fried as chips for snacks.…”

Section: Introductionmentioning

confidence: 99%

“…There is a lack of research done purposely to investigate the effect of different cooking methods on the nutritional composition and antioxidant properties of lotus rhizome. Li et al (2017) focused on the effect of steaming and boiling on the physicochemical properties of lotus (Nelumbo nucifera) root, such as moisture content, texture and volatile compounds (methylcyclohexance and ethylcyclohexance). Another study conducted by Zhao et al (2016) investigated the effect of heat blanching and calcium immersion on physicochemical properties related to the texture of rhizome.…”

Section: Introductionmentioning

confidence: 99%

Effect of cooking methods on nutritional composition and antioxidant properties of lotus (Nelumbo nucifera) rhizome

Chen¹

2020

Food Res.

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Lotus (Nelumbo nucifera) rhizome possessed abundant nutrients such as vitamin C, minerals and antioxidants. The consumption of lotus rhizome is limited in Malaysia due to limited information on its nutritional values. Cooking or heat treatment may cause nutritional changes in the food, however, there is a lack of study on the effect of cooking methods on nutritional contents of lotus rhizome. In this study, the effects of cooking methods (steaming, boiling and deep-frying) on nutritional composition (proximate, vitamin C and minerals) and antioxidant properties (total phenolic content, total flavonoid content, DPPH and ABTS scavenging activity) of lotus rhizome were investigated. Results showed that boiling significantly increased moisture and crude fibre but decreased ash, crude fat and crude protein contents of lotus rhizome. Meanwhile, deep frying significantly reduced moisture and increased ash, crude fat, crude protein, crude fibre and carbohydrate contents of lotus rhizome. Steaming induced no significant changes in moisture, crude protein, crude fat, crude fibre, carbohydrate, vitamin C and mineral (potassium, zinc and copper) contents when compared to the raw lotus rhizome. Boiling significantly reduced the amount of vitamin C while deep frying caused a significant reduction in total phenolic content, total flavonoid content and antioxidant activity for both ABTS and DPPH assays of lotus rhizome. In conclusion, steaming would be the best cooking methods for lotus rhizome while deep frying is not recommended to retain the nutritional composition and antioxidant properties of lotus rhizome.

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Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)

Cited by 34 publications

References 30 publications

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

Volatile compounds and antioxidant properties of pickled and dried mustard as influenced by different cooking methods

Aging Time of Soluble Potato Starch Solutions for Ultrafine Fibers Formation by Electrospinning

Effect of cooking methods on nutritional composition and antioxidant properties of lotus (Nelumbo nucifera) rhizome

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