Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity

Lima, Ana Cristina Silva de; Viana, José Diogo da Rocha; Sabino, Luiz Bruno de Sousa; Silva, Larissa Morais Ribeiro da; Silva, Natália Kellen Vieira da; Sousa, Paulo Henrique Machado de

doi:10.1016/j.lwt.2016.07.023

Cited by 47 publications

(22 citation statements)

References 33 publications

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“…Processing is also taken into account as in starchy foods cooking modifies the content in total phenolics and antioxidant activity. Such changes are in relation to modifications in the physical state of starch, as reported in cassava (Silva de Lima et al., ).…”

Section: Introductionmentioning

confidence: 73%

“…Bioaccessibility of micronutrients is defined as the percentage of compounds that is released from the food matrix after digestion and is available for absorption (Haminiuk et al., ). The in vitro bioaccessibility of phenolics in steamed or boiled cassava was found to be around 74% (Silva de Lima et al., ), which is much higher than the 48% reported in fruits and vegetables grown in temperate areas (Haminiuk et al., ). In white‐fleshed D. dumetorum , it has been reported that although boiling induced on average a 30% decrease in total phenolic and flavonoid contents and a 75% decline in DPPH, in vitro digestion had favorable effects on these compounds.…”

Section: Influence Of Extrinsic Factorsmentioning

confidence: 90%

“…Moreover, favorable results of traditional cooking methods on total phenolic content and antioxidant activity have been reported in boiled or steamed cassava (Shih et al., ; Silva de Lima et al., ). These results might be due to the fact that polyphenols and polysaccharides are less bonded after processing, resulting in higher extractable polyphenol content.…”

Section: Influence Of Extrinsic Factorsmentioning

confidence: 99%

“…Processing has also been shown to modify the bioaccessibility of total phenolics in cassava and of β‐carotene in sweet potato (Bengtsson et al., ; Silva de Lima et al., ). Bioaccessibility of micronutrients is defined as the percentage of compounds that is released from the food matrix after digestion and is available for absorption (Haminiuk et al., ).…”

Section: Influence Of Extrinsic Factorsmentioning

confidence: 99%

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Carbohydrate and bioactive compounds composition of starchy tropical fruits and tubers, in relation to pre and postharvest conditions: A review

Rinaldo

2020

Journal of Food Science

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In some tropical countries, people are suffering from both undernourishment and noncommunicable disorders, such as overweight/obesity. Starchy tropical fruits and tubers are of particular interest for their carbohydrate content and for the micronutrients they provide. The present study summarizes the content in carbohydrate, phenolics, carotenoids, and vitamin C, as well as the antioxidant activity of a wide range of tropical fruits and tubers. The energy content of fruits and tubers studied is in the range of 1,200 to 1,800 kJ/100 g of dry weight. They are thus important staple foods and, due to their diversity and seasonality, they can provide energy all year long by alternating the resources in the human diet. Starchy fruit and tuber crops have antiobesity properties as they are bulky, rich in moisture, and contain less than 2% of fat. Noncolored fruit and tubers provide total phenolics at about 20 to 140 mEq/100 g fresh weight. They thus have a high antioxidant capacity, as related to their total phenolic content but also to the presence of carotenoids, such as lutein, mostly in Dioscorea bulbifera and cocoyam. Yellow and orange-fleshed varieties contain more total phenolics and also more provitamin A carotenoids than noncolored fleshed ones. The contents in total phenolic and carotenoid greatly vary with the species and variety. The influence of pre and postharvest conditions on micronutrient content is discussed. Further studies on new processing methods are needed to maximize polyphenols and carotenoids retention in the foods and increase the bioaccessibility of these compounds.Practical Application: This paper provides information on the nutritional quality of starchy tropical fruits and tubers. Nutritional quality is studied from the point of view of providing energy and bioactive compounds. The paper aims to promote the use of local resources in tropical areas, which could ultimately limit the adverse effects of food globalization on noncommunicable disorders. It could also lead to tropical countries being less dependent on food imports.

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Section: Introductionmentioning

confidence: 73%

Section: Influence Of Extrinsic Factorsmentioning

confidence: 90%

Section: Influence Of Extrinsic Factorsmentioning

confidence: 99%

Section: Influence Of Extrinsic Factorsmentioning

confidence: 99%

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Carbohydrate and bioactive compounds composition of starchy tropical fruits and tubers, in relation to pre and postharvest conditions: A review

Rinaldo

2020

Journal of Food Science

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“…This transference accounted for the rise in TPC of cooking water, with most of the oil's compounds being found in this fraction. When present during boiling, vegetables also contribute to the leaching of substances that are released from disrupted cell walls and subcellular 5 compartments [35,36]. This has been evidenced in boiled beans [37], cauliflowers [38], and green peppers [39].…”

Section: Total Phenol Contents In Oil and Water Fractionsmentioning

confidence: 99%

Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Ramírez-Anaya¹,

Castañeda-Saucedo²,

Herrera³

et al. 2019

Preprint

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Extra virgin olive oil, water, and water/oil mixture (W/O) were used to fry, boil and sautée Mediterranean vegetables. We determined the variations between unused and used water and oil for the contents of total (TPC) and individual phenolic compounds measured by HPLC, and the antioxidant capacity (AC) by DPPH, FRAP and ABTS methods. The highest TPC value was found in water used to boil tomato, whereas the lowest in the EVOO from the W/O used for boiling potatoes. The TPC decreased in the processed EVOO, whereas the water was enriched after boiling. After processing, the concentrations of phenols exclusive to EVOO diminished with differentiated behavior, from complete elimination of hydroxytyrosol and tyrosol after sautéeing and W/O boiling, to conservation of pinoresinol. The transfer of phenols such as chlorogenic, gallic, dihydroxybenzoic, hydroxybenzoic and hydroxyphenylacetic acids, as well as luteolin, apigenin and vanillic acid from the vegetable to the oil was frequent when eggplant, tomato and pumpkin were cooked. The cooking water was enriched in most of the phenols analysed, as the case of chlorogenic acid and phenols exclusive to EVOO after W/O boiling. The values of AC in the fresh oil decreased or were maintained after being used to cook the vegetables. With some exceptional increases in the oil used for frying (p<0.05). The cooking techniques were classified in decreasing order according to the AC as follows: raw>deep frying>sautéing>boiling. This pattern was more consistent with DPPH results (from potato, eggplant and pumpkin) than in those of ABTS (pumpkin) and FRAP (eggplant). The water fraction recovered from boiling was enriched in Trolox equivalents being higher when EVOO was added. Phenolic content and AC in the EVOO decreased after cooking Mediterranean Diet vegetables, whereas the water was enriched after the boiling processes, particularly when oil was included.

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Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes

Chen

et al. 2022

Cereal Chem

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Background and objectives The traditional heat processing methods, steaming and cooking treatment, can affect the nutrients in rice, such as phenolics, flavonoids, and dietary fiber. However, there is no systematic assessment that by which heat treatment method and conditions more nutrients in rice can be retained, especially in brown rice, two‐times milling rice, four‐times milling rice, polished rice, and color selection rice (from different milling processes with practical processing at rice milling factory). The aim of this study was to investigate the effect of steaming and cooking treatment on the changes in nutrients in rice with different milling processes, including dietary fiber and phenolic acids, flavonoids, anthocyanins, individual phenolic compounds, antioxidant activities (DPPH, ABTS, and T‐AOC) in the free, and bound extracts. Findings Compared with unsteamed and uncooked rice, the total phenolic content (TPC), the total flavonoid content (TFC), and individual phenolic compounds in the free and bound fractions, total anthocyanin content (TAC), and antioxidant activity in the free fractions in brown rice, two‐times milling rice, four‐times milling rice, polished rice, and color selection rice were significantly reduced by steaming and cooking treatment (p < .05). The TAC and antioxidant activity in the bound fractions, soluble dietary fiber (SDF), insoluble dietary fiber (IDF), and total dietary fiber (TDF) in the five rice samples were increased after steaming and cooking. However, it was very interesting that steaming treatment resulted in a less reduction in phenolics and antioxidant activities than cooking. Conclusions From the view of retaining more nutrients, steaming treatment is more suitable for the white rice of the milling process with high milling degree, while cooking treatment is more suitable for the brown rice or rice of milling process with low milling degree. Generally, steaming treatment retains more phenolics, dietary fiber, and antioxidant activities than cooking rice with different milling processes. Significance and novelty This study may provide useful reference and offer a simple and practical method to retain more nutrients for preparation and consumption of rice. These results suggest that steaming treatment is an efficient method of daily processing to reduce the loss of nutrients in rice.

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Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity

Cited by 47 publications

References 33 publications

Carbohydrate and bioactive compounds composition of starchy tropical fruits and tubers, in relation to pre and postharvest conditions: A review

Carbohydrate and bioactive compounds composition of starchy tropical fruits and tubers, in relation to pre and postharvest conditions: A review

Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Steaming retains more phenolics, dietary fiber, and antioxidant activities than cooking for rice with different milling processes

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