Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking

Chen, B. H.; Chen, Y. Y.

doi:10.1021/jf00032a029

Cited by 91 publications

(63 citation statements)

References 13 publications

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“…Zhang and Hamauzu (2004) reported a decrease of total carotenoids in florets cooked in microwave for 120 and 300 s in comparison with fresh broccoli florets. Moreover, Chen and Chen (1993) also reported a significant loss of total carotenoids in sweet potato leaves in a timedependent manner when samples were microwaved with high output power (700 W). Nevertheless, Yuan et al (2009) reported no significant loss of total carotenoid content in microwave-cooked samples (1000 W, 5 min).…”

Section: Effect Of Defrosting Methods On Total and Individual Carotenmentioning

confidence: 91%

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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Section: Effect Of Defrosting Methods On Total and Individual Carotenmentioning

confidence: 91%

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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“…The green colour is mainly due to the importance of chlorophyll a and b, which degrades during processing, storage; temperature; pH and light. Degradation of chlorophylls during heating followed a first-order reaction kinetic model (Canjura et al 1991;Chen and Chen 1993;Schwartz et al 1981;Schwartz and Von Elbe 1983;Steet and Tong 1996). Recently, different drying methods were investigated for efficient dehydration of fenugreek (Trigonella foenum-graecum) greens for optimal retention of color and its constituents (Naidu et al 2012).…”

Section: Introductionmentioning

confidence: 99%

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

et al. 2013

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The leaves of dill (Anethum graveolens) and fenugreek (Trigonella foenum-graecum L. Leguminosae) were dehydrated using low temperature low humidity dryer, packed in polypropylene bags and stored at refrigerated conditions. Dehydration process marginally reduced the chlorophyll, carotenoid and ascorbic acid contents. Replacement of whole wheat flour with dehydrated leaves (dill-DDL, fenugreek leaves DFL) at 0, 5, 7.5 and 10 % increased the water absorption (68.5 to 70.2 %), dough development time (3.5 to 5.9 min) and mixing tolerance index values (78 to 98 BU). Pasting temperature increased (69 to 74.1°C), whereas the hot paste viscosity (255 to 210 BU) and cold paste viscosity values (355 to 295 BU) decreased with increase in the DDL/DFL content in the blend. Sensory evaluation of parathas prepared with either normal dill/fenugreek leaves (NDL/NFL) at 0, 12.5, 25 and 37.5 % or dehydrated leaves at 0, 5, and 7.5 % showed that parathas with 25 % of normal leaves and 7.5 % of dehydrated leaves were acceptable. Microstructure of the fenugreek leaves had more porous structure on dehydration. Parathas enriched with either of leaves were rich in dietary fiber, chlorophyll and carotenoid content.

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“…Since the decrease of total carotenoids (cis + tans) by excessive heating was observed in previous studies on vegetables [20,21], we suppose that the same decrease may also occur in Atlantic salmon if the heating time is increased. Liu and Osawa reported that cis-astaxanthin shows more potent antioxidative activity than all-trans isomer in a DPPH radical scavenging assay and a lipid peroxidation assay using rat microsomes [24].…”

Section: Carotenoid Composition In Raw and Cooked Salmonmentioning

confidence: 52%

“…The cis-isomer of 8 was inferred to have been produced, but it was not detected due to low productivity. Although the production of cis- isomers from trans-carotenoids on cooking of vegetables (tomato and sweet potato leaves) has been reported in some previous reports [20,21], this is the first report on the detailed changes of keto carotenoids (astaxanthin, adonirubin, adonixanthin and canthaxanthin) contained in fish and shellfish (Figure 1). …”

Section: Carotenoid Composition In Raw and Cooked Salmonmentioning

confidence: 72%

Changes of Carotenoids in Atlantic Salmon by Heat Cooking and the Singlet Oxygen Quenching Activities of the Artificially Produced Carotenoids

Osawa¹,

Ito²,

Fukuo³

et al. 2014

J Food Process Technol

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Carotenoids are widely distributed in food such as vegetables, fruits, fish and crustacean animals, and are thought to play an important role in human health. Although the above materials are often heated for cooking, few studies have reported the change of dietary carotenoids by these processes. In this study, we analyzed the carotenoids in heat cooked (steamed, grilled, fried, and microwaved) Atlantic salmon fed mixtures of astaxanthin, adnirubin, and canthaxanthin, (6 : 3 : 1, all trans) (salmons ingested feed containing 80 mg Panaferd AX/kg) for two years, using a silica gel HPLC column, and compared with carotenoids contained in raw salmon for the first time. As a result, the cis-carotenods (9-cis astaxanthin, 13-cis astaxanthin, 13-cis canthaxanthin, 13-cis adonirubin) derived from salmon fed carotenoids were clearly increased in heat cooked salmon. The rates of cis-isomers/total (trans + cis-isomers) were microwave heating (21-32%), steaming and grilling (17-24%), and frying (14-21%), respectively.We also examined the singlet oxygen quenching activities of the isolated natural and cis-isomer carotenoids (trans-or ciscanthaxanthin, adonirubin, astaxanthin and adonixanthin), and concluded that there were no significant differences between trans and cis-isomers (IC 50 2.4-7.4 µM).

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Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking

Cited by 91 publications

References 13 publications

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

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

Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

Changes of Carotenoids in Atlantic Salmon by Heat Cooking and the Singlet Oxygen Quenching Activities of the Artificially Produced Carotenoids

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