Influence of processing on the antioxidant properties of fruit and vegetables

Nicoli, Maria Cristina; Anese, Monica; Parpinel, Maria

doi:10.1016/s0924-2244(99)00023-0

Cited by 684 publications

(528 citation statements)

References 32 publications

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“…Post-harvest processing such as maceration, drying, juicing, cooking, and storage is expected to have an effect on nutrient content, bioavailability, anti-oxidant activity of bioactive compounds and physical properties. (59,60) For monkey oranges, thermal processing is of utmost importance as all its known products undergo some form of thermal treatment.…”

Section: Consumption Of Raw Fruitsmentioning

confidence: 99%

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Ngadze

Linnemann

Nyanga

et al. 2016

Food Reviews International

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Monkey orange (Strychnos spp.) is a widely distributed fruit species in Southern Africa commonly consumed by the local population. It has potential to improve the nutritional status of rural populations, being a precious food source in areas with periodic shortages, since it is rich in vitamin C, zinc, and iron. To improve the availability of this food outside its production season, processing and preservation techniques used at household level need upgrading as they are unreliable and their effects on nutritional quality are unknown. Based on this review, we recommend better indigenous fruit production as a sustainable solution to malnutrition in rural areas in transition countries.

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Section: Consumption Of Raw Fruitsmentioning

confidence: 99%

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Ngadze

Linnemann

Nyanga

et al. 2016

Food Reviews International

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“…It retains more nutrition and active compounds than other thermal treatments, especially slow cooking or deep frying, but it is comparable to blanching, freezing or fermentation [9]. Analysis of extruded product extract showed higher antioxidant activity than in the raw materials; phenolics may be released [10][11][12][13][14].…”

Section: Introductionmentioning

confidence: 99%

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

et al. 2015

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Extrusion-cooking of plant materials may enhance antioxidant activity and improve health benefits. Selected antioxidant polyphenols in extruded corn gruels enriched with different amounts of linden flowers were determined by LC-ESI-MS/MS and quality characteristics were determined.Phenolic content increased with Tiliae inflorescentia addition and was not decreased by high-temperature extrusion. Linden flower incorporation into instant gruels should be limited to 10% to retain acceptable sensory properties.

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“…In order to thaw frozen broccoli, consumers generally use microwaving or boiling water for serving broccoli either cold, to simply defrost broccoli, or hot, to obtain the characteristics of cooked broccoli. Defrosting can negatively affect the chemical composition of broccoli (Bernhardt & Schlich, 2006;Nicoli, Anese, & Parpinel, 1999;Podsędek, 2007), as well as its organoleptic properties (Bongoni, Verkerk, Steenbekkers, Dekker, & Stieger, 2014). Thus, the objective of the present study was to evaluate the effect of different defrosting methods (using boiling water or microwave) for serving broccoli either cold or hot, on the content of bioactive compounds (vitamin C, phenolics, carotenoids, and glucosinolates) and sensory acceptability of frozen broccoli so as to give consumers a better recommendation based on the method that best retains its nutritional and sensory properties.…”

Section: Introductionmentioning

confidence: 99%

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

Villarreal-García

Alanís-Garza

Cuéllar-Villarreal

et al. 2014

CyTA - Journal of Food

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(2015) Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli, CyTA -Journal of Food, 13:2, 312-320, DOI: 10.1080DOI: 10. /19476337.2014 To link to this article: https://doi.org/10. 1080/19476337.2014 Broccoli (Brassica oleracea var. italica) is an excellent source of bioactive compounds. Frequently, it is commercialized frozen, though it has to be thawed before consumption. However, defrosting methods can affect the nutritional and sensory properties of broccoli. Therefore, the effect of defrosting (microwaving and boiling) for serving broccoli either cold or hot on the content of bioactive compounds (vitamin C, carotenoids, phenolic compounds, and glucosinolates) and sensory acceptability of frozen broccoli was studied. Marked losses of hydrosoluble compounds were observed after boiling. Carotenoids increased after short-time boiling (~20%) but dramatically decreased after microwave-defrosting (between 30% and 40% less). Nevertheless, short defrosting using microwave showed the less overall losses. Moreover, microwave-based methods were preferred by consumers. Microwave-defrosting of broccoli for a short period of time may be the method of choice for better retention of bioactive compounds and organoleptic properties.Keywords: Brassica oleracea var. italica; glucosinolates; vitamin C; carotenoids; phenolic compounds El brócoli (Brassica oleracea var. italica) es una excelente fuente de compuestos bioactivos. Frecuentemente, es comercializado congelado, aunque debe ser descongelado antes de ser consumido. No obstante, los métodos de descongelación pueden afectar las propiedades nutritivas y sensoriales del brócoli congelado. Por consiguiente, el efecto del descongelamiento (microondas y hervido) para servir brócoli frío o caliente en el contenido de compuestos bioactivos (vitamina C, carotenoides, compuestos fenólicos y glucosinolatos) y la aceptabilidad sensorial del brócoli congelado fue estudiado. Pérdidas marcadas de compuestos hidrosolubles fueron observadas después de hervir. Los carotenoides incrementaron después de hervir por tiempo corto (~20%) pero decrecieron después de la descongelación por microondas (entre 30% y 40% menos). Sin embargo, el descogelamiento corto utilizando microondas mostró las menores pérdidas globales. Además, los métodos por microondas fueron preferidos por los consumidores. El descongelamiento corto por microondas puede ser el método de elección para una mejor retención de nutracéuticos y propiedades organolépticas del brócoli congelado.

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Influence of processing on the antioxidant properties of fruit and vegetables

Cited by 684 publications

References 32 publications

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa

Extruded corn gruels containing linden flowers: quantitation of phenolic compounds and selected quality characteristics

Effects of different defrosting methods on the stability of bioactive compounds and consumer acceptability of frozen broccoli

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