The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Türkmen, Necattin; Sarı, Ferda; Velioğlu, Sedat

doi:10.1016/j.foodchem.2004.12.038

Cited by 718 publications

(571 citation statements)

References 20 publications

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“…The arrangement of fresh and dried mango extracts was handled on the basis of the technique which was expressed by Turkmen et al (2005). A sample of 1 g was extracted from each of the mango samples with 4.5 mL of 80% aqueous methanol using a mechanical shaker at 140 rpm at room temperature for two hours.…”

Section: Mango Extraction Proceduresmentioning

confidence: 99%

“…Some of these studies had shown that heat treatment is very practical for raising the TPC in various food samples such as dry raisins (Carranza-Concha et al, 2012), apricots (Sultana et al, 2012) and orange peels (Chen et al, 2011). Additionally, some results pointed that microwave technique raised the TPC considerably in pepper, broccoli, green beans (Turkmen et al, 2005) and barley (Gallegos-Infante et al, 2010). Besides, while some researchers (Zanoelo et al, 2006;Sultana et al, 2012;Mrad et al, 2012) pointed out that total phenolics content declined during thermal processing of foods, some of them (Dewanto et al, 2002) were reported to exhibit no considerable change.…”

Section: Antioxidant Capacitymentioning

confidence: 99%

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Influence of different drying techniques on drying parameters of mango

İzli

Taşkın

2017

Food Sci. Technol

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This research inspected the effects of freeze, microwave (120 and 350 W) and hot air (60, 70 and 80 °C) drying techniques on the color, drying characteristics, antioxidant capacity and total phenolic content of mango slices. Midilli et al., Two-term and Page models which exemplify drying characteristics are superior than alternative models. All of the color values (a, b, L, C, α and ΔE) were altered notably based on the used drying technique and colors nearest to the fresh sample were attained with freeze drying. In comparison to the fresh sample, the dried samples showed a decrease of 18.4-54.6% in antioxidant capacity. The total phenolic content value was notably highest one for the microwave dried sample at 350 W and the lowest one for a hot air dried sample at 80 °C (P<0.05). This research showed that microwave drying at 350 W is able to yield high-quality mango slices with the extra advantage of shortened drying time in relation to hot air and freeze drying.Keywords: hot air drying; freeze drying; microwave drying; modeling; quality. Practical Application:The ideal drying conditions of mango samples were fixed up for the hot air drying technique at 60 °C temperature and for the microwave drying technique at the power of 350 W.

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Section: Mango Extraction Proceduresmentioning

confidence: 99%

Section: Antioxidant Capacitymentioning

confidence: 99%

Influence of different drying techniques on drying parameters of mango

İzli

Taşkın

2017

Food Sci. Technol

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“…The DPPH (1,1-diphenyl-2-picrylhydrazy) radical scavenging activity of sweet potato flesh and flour samples was determined according to Turkmen et al (2005). The 0.5 g of sweet potato flesh and flour samples was vigorously mixed for 1 min in 50 ml of methanol, then filtered using a filter paper No.…”

Section: Antioxidant Activity (Dpph Radical Scavenging Activity)mentioning

confidence: 99%

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

et al. 2015

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Pigmented sweet potatoes (SPs) are outstanding sources of anthocyanin, β-carotene and other color-related phytonutrients. However, fresh SP roots are highly perishable and difficult to store. To reduce losses and extend their uses, fresh SP could be converted into flour. SP cultivars with deep purple (Phichit 65-3) and orange-fleshed (T101) colors newly developed in Thailand were studied. The influence of drying methods on physico-chemical properties, anthocyanin, β-carotene and antioxidant activity retentions of purple and orange-fleshed SP flours (SPFs) was investigated. Peeled purple and orange SPs were pretreated by blanching (100°C, 5 sec) and soaking in 0.5 % (w/v) sodium metabisulphite, then dried in either hot air oven at 50-80°C or steamed for 10 min and placed to the drum dryer at 80-110°C and 3-7 rpm drum speed. The drying processes significantly enhanced anthocyanin contents of SPFs by 1.8 to 3.8 times; however, there was a significant loss of β-carotene occurred during drying processes. Drum drying yielded SPFs with better color, higher total phenolic contents and antioxidant activity than the hot air drying. Pasting temperatures of hot air dried orangefleshed SPFs (84-85°C) were slightly higher than those of purple-fleshed SPFs (80-83°C). Drum drying process produced pre-gelatinized (instant) SPFs as indicated by RVA and DSC results. The optimal conditions for drum dried and hot air dried SPF manufactured were 95°C at 5 rpm and 70°C, respectively, based on anthocyanin, β-carotene, total phenolic, antioxidant activity, color retentions, and pasting properties.

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“…No entanto, sabe-se que o suco de uva, que não é uma bebida fermentada, apresenta menor concentração de resveratrol, quando comparado ao vinho tinto (CASTRO et al, 2004;SAUTTER et al, 2005). Turkmen et al (2005) encontraram correlações positivas entre o índice de compostos fenólicos totais e a atividade antioxidante nas frutas, e relataram que a maçã é uma fruta considerada de elevado potencial antioxidante por ser rica em flavonóides corroborando com Shahidi et al (1992); Hunter & Fletcher (2002), que, em estudo realizado com extrato de chá de maçã, verificaram um aumento na atividade antioxidante, que foi atribuída à formação dos compostos fenólicos durante o tratamento de calor.…”

Section: Frutasunclassified

Avaliação in vitro do potencial antioxidante de frutas e hortaliças

et al. 2009

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RESUMOO efeito protetor exercido por frutas e hortaliças tem sido atribuído à presença de compostos antioxidantes. Objetivou-se, neste estudo, avaliar in vitro a capacidade antioxidante de um grupo de frutas e hortaliças, cruas e cozidas, através da diminuição da peroxidação lipídica, induzida por ferro em fígado de ratos. Foram utilizados fígados de ratos homogeneizados, que foram submetidos à oxidação pelo ferro. As frutas e hortaliças foram utilizadas como antioxidantes, a fim de combater o estresse oxidativo induzido pelo ferro. O método utilizado neste trabalho foi a Reação ao Ácido Tiobarbitúrico (TBARS), tendo como marcador para avaliar o estresse oxidativo o Malonaldeído (MDA). De acordo com os resultados obtidos, observou-se que houve uma diminuição significativa do estresse oxidativo no grupo das frutas e das hortaliças cruas e cozidas com ferro, quando o fígado foi submetido à oxidação deste micronutriente. No grupo das frutas e das hortaliças cruas e cozidas sem ferro, ocorreu redução significativa do estresse oxidativo, apenas em determinadas frutas e hortaliças. O consumo de uma dieta rica em frutas e hortaliças contribui com a defesa antioxidante do organismo, inibindo danos oxidativos em macromoléculas in vitro.Termos para indexação: Antioxidantes, estresse oxidativo, peroxidação lipídica, frutas, hortaliças. ABSTRACTThe protector effect of fruits and vegetables has been attributed to the presence of antioxidant compounds. The objective of this study was to evaluate the in vitro antioxidant activity of a group of raw and cooked fruits and vegetables, through the decrease of lipid peroxidation, induced by iron in rat livers. Homogenized liver of rats that were submitted to iron oxidation were used in this experiment. The fruits and vegetables were used as antioxidants, in order to combat the oxidative stress induced by the iron. The method used in this experiment was the thiobarbituric acid reaction (TBARS), with malondialdehyde (MDA) used as a marker to evaluate the oxidative stress. In accordance with the results, a significant reduction of oxidative stress was observed in the groups of raw fruits and vegetables and fruits and vegetables cooked with iron, when the liver was submitted to the oxidation of this micronutrient. In the groups of raw fruits and vegetables and fruits and vegetables cooked without iron, a significant reduction of the oxidative stress occurred, only in certain fruits and vegetables. The consumption of a diet rich in fruits and vegetables may contribute to the antioxidant defense of the organism, inhibiting in vitro oxidative damages in macromolecules. Index terms: INTRODUÇÃOO consumo de frutas e hortaliças tem aumentado principalmente em decorrência do seu valor nutritivo e efeitos terapêuticos. Esses alimentos contêm diferentes fitoquímicos, muitos dos quais possuem propriedades antioxidantes que podem estar relacionadas com o retardo do envelhecimento e com a prevenção de certas doenças como o câncer, acompanhado de doenças-crônicas-inflamátórias, doenças cardíacas, pu...

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The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Cited by 718 publications

References 20 publications

Influence of different drying techniques on drying parameters of mango

Influence of different drying techniques on drying parameters of mango

Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours

Avaliação in vitro do potencial antioxidante de frutas e hortaliças

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