The effect of heating and fermenting on antioxidant properties of white cabbage

Kusznierewicz, Barbara; Śmiechowska, Anna; Bartoszek, Agnieszka; Namieśnik, Jacek

doi:10.1016/j.foodchem.2007.11.049

Cited by 114 publications

(72 citation statements)

References 25 publications

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“…Research on how fermentation process and heat treatment (both short-term and prolonged) affect the antioxidant properties of cabbage was done by Polish scientists. They demonstrated that both methods of processing greatly improve the antioxidant capacity of cabbage and that heat processing seemed to compensate for the loss of natural antioxidants by the formation of non-nutritional antioxidants such as Maillard reaction products (Kusznierewicz et al 2008). Kim et al (2006) heated grape seeds at four different temperatures and then measured the antioxidant activity of the obtained extracts.…”

Section: Resultsmentioning

confidence: 99%

Changes of antioxidant activity in honey after heat treatment

Šarić¹,

Marković²,

Vukičević³

et al. 2013

Czech J. Food Sci.

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AbstractŠarić G., Marković K., Vukičević D., Lež E., Hruškar M., Vahčić N. (2013): Changes of antioxidant activity in honey after heat treatment. Czech J. Food Sci., 31: 601-606.We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods -FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified FolinCiocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures -at 23°C (room temperature) and after 5 min of heating at 95°C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. Statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P > 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P < 0.05) was observed when using DPPH method in acacia honey.

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Section: Resultsmentioning

confidence: 99%

Changes of antioxidant activity in honey after heat treatment

Šarić¹,

Marković²,

Vukičević³

et al. 2013

Czech J. Food Sci.

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“…The antiradical effect of MRP from the shrimp paste against the DPPH radical and hydrogen peroxide was observed in the model systems. The "gain" in antioxidant activity of heated and fermented samples of white cabbage coincided with the formation of both FolinCiocalteu's phenol reagent-reactive compounds as well as some brown early Maillard reaction products [13].…”

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confidence: 86%

Antioxidant activity of Maillard reaction products

Amarowicz

2009

Euro J Lipid Sci & Tech

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Editorial 109 Editorial Antioxidant activity of Maillard reaction productsThe Maillard reaction is a non-enzymatic reaction in foods between reducing sugars and amino acids, peptides or proteins; it produces a complex array of compounds referred to as Maillard reaction products (MRP) [1]. The SCOPUS scientific database provides, as of 23 January 2009, a comprehensive list of 1821 articles dealing with MPR; some of them report on the antioxidant activity of MRP. The antioxidant activity of MRP has been investigated in terms of chemical composition of the reacting mixture, characteristics of technological processes (i.e. temperature and heating time), chemical composition of raw materials, and the varying content of MRP in foods. A few studies have even reported on the antioxidant effect of MRP in vivo. Antiradical assays {i.e. 2,2-diphenyl-1-picryl-hydrazyl (DPPH) radical and 2,2'-Azino-di-[3-ethylbenzthiazoline sulfonate] (ABTS) radical cation tests} as well as lipid oxidation models are typically employed as experimental methods of analysis.The heating of model glucose-lysine mixtures for MRP's generation has been shown to increase the retardation of lipid peroxidation in a linoleic acid emulsion model system [2]. However, the free-radical scavenging activity against DPPH radical decreased during the early stages of the reaction (15 and 30 min of heating). The iron binding affinity of different samples tested with the model system did not correlate with the observed antioxidant properties. According to Billaud et al. [3] -contrary to glucose-proline and glucose-glycine MRP -glucose-lysine and glucose-arginine MRP displayed high scavenging activities. The marked scavenging capacity observed towards DPPH radical for glucose-cysteine mixtures is attributed to the sulfhydryl group of cysteine. The results obtained also suggest that sulfhydryl groups play a role in copper chelating properties. Based upon experiments of Osada and Shibamato [4], extracts prepared from model systems comprising glucose-asparagine, histidine, or tryptophan inhibited hexanal production (i.e. a secondary oxidation product) by 100% at a level of 10 mg/ml of extract over 40 days. Ribose-amino acid model systems generated MRP with a greater antioxidant activity than those of a glucose-amino acid one [5]. With the same sugar or same amino acid model system, antioxidant activity of MRP was negatively related to the final pH, fluorescent intensity, and content of dicarbonyl compounds. This result indicated that high-molecular-weight MRP do not necessarily have a greater antioxidant activity compared to low-molecular-weight MRP. The products of sugar fragmentation play an important role in reducing power development during the Maillard transformation of sugars [6]. Biacetyl, for example, was found to be a key precursor for compounds with antioxidant activity among the fragmentation of sugars.Correlations between melanoidins (i.e. brown, high-molecular-weight heterogeneous polymers that are generated when reducing sugars and amino acids combine t...

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“…Our result was similar to the findings of Yang et al (2013), whereby the content of DPPH decreased significantly (p < 0.01) with a gradual increase in temperature (50ºC, 70ºC, 90ºC), representing an increase in antioxidant activity. The antioxidant activity increased possibly due to the production and/or activation of some thermo resistant compounds which activates at high temperature and contributes to increased antioxidant activities (Dewanto, 2002;Kusznierewicz, 2008).…”

Section: Dpph Free Radical Scavenging Activitymentioning

confidence: 99%

“…4 , who heated honey samples to 60ºC, 75ºC, 90ºC, 105ºC and 120ºC for up to 60 min, also found that the FRAP values increased with increasing temperature. The increment of FRAP value was possibly due to activation of some heat resistant compounds which contributes to increased antioxidant potentials (Dewanto, 2002;Kusznierewicz, 2008).…”

Section: Frap Assaymentioning

confidence: 99%

Prolonged heating of honey increases its antioxidant potential but decreases its antimicrobial activity

Jahan¹,

Islam²,

Alam³

et al. 2015

Afr. J. Trad. Compl. Alt. Med.

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Background: Honey is renowned for its antioxidant, antimicrobial and medicinal properties. It is typically heated and filtered during processing to avoid crystallization. However, few studies have reported its heating effect and the antioxidant and antimicrobial activities of honey. Materials and Methods: In this study, honey samples were collected from eight different honey-producing sites in Bangladesh and heated to 50ºC, 70ºC and 90ºC for 12 hours, while the antioxidant potentials and antimicrobial properties of the heated samples were compared with those of the unheated samples. Antimicrobial properties were investigated against one Gram-positive and eight Gram-negative bacteria. Other physicochemical and biochemical properties were also determined. Results: Interestingly, there was a proportionate increase in the amount of antioxidant compounds (phenolics and flavonoids) as well as antioxidant potentials proportional with the amount of heat introduced, whereas the antimicrobial properties of the honey samples were reduced with increasing heat. Conclusion: In conclusion, though prolonged heat treatment of honey can increase its antioxidant potential, antimicrobial activities are compromised.

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The effect of heating and fermenting on antioxidant properties of white cabbage

Cited by 114 publications

References 25 publications

Changes of antioxidant activity in honey after heat treatment

Changes of antioxidant activity in honey after heat treatment

Antioxidant activity of Maillard reaction products

Prolonged heating of honey increases its antioxidant potential but decreases its antimicrobial activity

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