Influence of Cooking Process on Phenolic Marker Compounds of Vegetables

Andlauer, Wilfried; Stumpf, Claudia; Hubert, Maike; Rings, Andreas; Fürst, Peter

doi:10.1024/0300-9831.73.2.152

Cited by 41 publications

(33 citation statements)

References 21 publications

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“…Similarly, because of uncertainty regarding the chemical classification 35 and biological nature 2 of flavonoids, data on individual flavonoids should be presented where possible. Food preparation methods are also an issue to be addressed in further studies, since there is clear evidence that these can affect bioavailability substantially 28,36,37 . The present study reports age-related variations in the intake and sources of dietary flavonoids.…”

Section: Resultsmentioning

confidence: 99%

Age-related variations in flavonoid intake and sources in the Australian population

Johannot

Somerset

2006

PHN

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Objective: To estimate flavonoid intake in the Australian population. Design: Flavonoid consumption was estimated from 24-hour recall data and apparent consumption data using US Department of Agriculture flavonoid composition data. Subjects: The National Nutrition Survey 1995 assessed dietary intake (24-hour recall) in a representative sample (n ¼ 13 858) of the Australian population aged 2 years and over. Results: Analysis of the 24-hour recall data indicated an average adult intake (. 18 years) of 454 mg day 21 (92% being flavan-3-ols). Apple was the highest quercetin source until age 16-18 years, after which onion became an increasingly important prominent source. Variations in hesperetin consumption reflected orange intake. Apple, apricot and grapes were the major sources of epicatechin and catechin for children, but subsided as wine consumption increased in adulthood. Wine was the main source of malvidin. Naringenin intake remained static as a percentage of total flavonoid intake until age 19-24 years, corresponding to orange intake, and then increased with age from 19 -24 years, corresponding to grapefruit intake. Apparent dietary flavonoid consumption was 351 mg person 21 day 21 , of which 75% were flavan-3-ols. Black tea was the major flavonoid source (predominantly flavan-3-ols) representing 70% of total intake. Hesperetin and naringenin were the next most highly consumed flavonoids, reflecting orange intake. Both 24-hour recall and apparent consumption data indicated that apigenin intake was markedly higher in Australia than reported in either the USA or Denmark, presumably due to differences in consumption data for leaf and stalk vegetables and parsley. Conclusions: Tea was the major dietary flavonoid source in Australia. Flavonoid consumption profiles and flavonoid sources varied according to age. More consistent methodologies, survey tools validated for specific flavonoid intakes and enhanced local flavonoid content data for foods would facilitate better international comparisons of flavonoid intake.

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Section: Resultsmentioning

confidence: 99%

Age-related variations in flavonoid intake and sources in the Australian population

Johannot

Somerset

2006

PHN

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“…24 During conventional boiling and high pressure boiling, 24 decrease of the content of phenolic compounds in the florets was due to both leaching into the cooking water and thermal degradation. Andlauer et al 25 showed that the proportion of cooking water influenced the final content of phenolics in zucchini, beans and carrot pieces, using as marker compounds the flavonol glycosides rutin and quercitrin, the hydroxycinnamic acid caffeic acid and its quinic ester, chlorogenic acid, again due to leaching.…”

Section: Introductionmentioning

confidence: 99%

Effects of conventional boiling on the polyphenols and cell walls of pears

Renard¹

2004

J Sci Food Agric

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Pears of the cultivar Gieser Wildeman were cooked for up to 24 h and changes in polyphenol and cell wall components were monitored. The main polyphenols were flavan-3-ols (epicatechin and its procyanidin oligomers), with an average degree of polymerisation of 6, and caffeoylquinic acid. Upon cooking, flavan-3-ols were retained in the pear tissue while the hydroxycinnamic acids were partially leached into the cooking water. After 1 h of cooking, 65% of the original flavan-3-ols and 40% of the original caffeoylquinic acid were still detectable in the pear tissue; the cooking water contained only 2% of the flavan-3-ols but 24% of the caffeoylquinic acid. Cell walls represented 23 g kg −1 of the fresh pear and were composed of cellulose, pectins and xylans. The pectic fractions was degraded during cooking while xylans and cellulose were not affected.

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“…These compounds attract great interest due to their postulated health-protecting properties, foremost of their antioxidative effect, manifested by the ability to scavenge free radicals or to prevent oxidation of low-density lipoprotein (Newall et al, 2002;Miliauskas et al, 2004;Albu et al, 2004). However, adequate intakes and rates of absorption of phenolic compounds would be necessary to obtain these beneficial effects (Andlauer et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Processing of Rosmarinus officinalis linne extract on spray and spouted bed dryers

Souza

Schiavetto

Thomazini

et al. 2008

Braz. J. Chem. Eng.

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Received; March 09, 2006 ; Accepted: November 07, 2007) Abstract -This article presents an investigation of the potential of spray and spouted bed technology for the production of dried extracts of Rosmarinus officinalis Linné, popularly known as rosemary. The extractive solution was characterized by loss on drying, extractable matter and total phenolic and flavonoid compounds (chemical markers). The product was characterized by determination of loss on drying, size distribution, morphology, flow properties and thermal degradation and thermal behavior. The spray and spouted bed dryer performance were assessed through estimation of thermal efficiency, product accumulation and product recovery. The parameters studied were the inlet temperature of the spouting gas (80 and 150 o C) and the feed mass flow rate of concentrated extract relative to the evaporation capacity of the dryer, W s /W max (15 to 75%). The atomizing air flow rate was maintained at 20 l/min with a pressure of 196.1 kPa. The spouting gas flow rate used in the drying runs was 40% higher than the gas flow under the condition of minimum spouting. The spray drying gas flow rate was fixed at 0.0118 kg/s. Under the conditions studied, performance in the spray and spouted bed drying of rosemary extract was poor, causing high degradation of the marker compounds (mainly the phenolic compounds). Thus, process improvements are required before use on an industrial scale.

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Influence of Cooking Process on Phenolic Marker Compounds of Vegetables

Cited by 41 publications

References 21 publications

Age-related variations in flavonoid intake and sources in the Australian population

Age-related variations in flavonoid intake and sources in the Australian population

Effects of conventional boiling on the polyphenols and cell walls of pears

Processing of Rosmarinus officinalis linne extract on spray and spouted bed dryers

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