The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Sayın, Figen

doi:10.3153/jfhs15013

Cited by 14 publications

(15 citation statements)

References 25 publications

(23 reference statements)

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“… DPPH assay: RSA decreased followed by increase in all except green pepper, cauliflower, cucumber and sneak melon which decreased during all time points. [ 129 ] Pickling Soybeans TPC, TPA content, TFC, naringenin, and vanillin TPC and TFC increased by 47% and 42%, respectively. TPA decreased by 35% Naringenin and vanillin increased (24 and 2.5-fold, respectively).…”

Section: Table A1mentioning

confidence: 99%

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Arfaoui

2021

Molecules

112

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Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties. In fact, many studies have shown that polyphenol-rich diets have protective effects against most chronic diseases. However, these health benefits are strongly related to both polyphenol content and bioavailability, which in turn depend on their origin, food matrix, processing, digestion, and cellular metabolism. Although most fruits and vegetables are valuable sources of polyphenols, they are not usually consumed raw. Instead, they go through some processing steps, either industrially or domestically (e.g., cooling, heating, drying, fermentation, etc.), that affect their content, bioaccessibility, and bioavailability. This review summarizes the status of knowledge on the possible (positive or negative) effects of commonly used food-processing techniques on phenolic compound content and bioavailability in fruits and vegetables. These effects depend on the plant type and applied processing parameters (type, duration, media, and intensity). This review attempts to shed light on the importance of more comprehensive dietary guidelines that consider the recommendations of processing parameters to take full advantage of phenolic compounds toward healthier foods.

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Section: Table A1mentioning

confidence: 99%

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Arfaoui

2021

Molecules

112

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“…87,88 Pickling effectively maintained and restored natural therapeutic substances and antioxidant properties of plants. 89 Phytochemical constituents in eggplant were useful to cell membranes and promote the memory ability of the cerebral by guarding its cell against brain tumor caused by free radical groups. 32 Texture profiles of hardness, crispness, fracturability, crunchiness revealed a minor reduction of sensory scores during 8 days of fermentation (Table 6).…”

Section: Resultsmentioning

confidence: 99%

“…90 As a result of lactic fermentation, plant would have an extended stability, translucent image, and sturdy texture and pickle aroma. 89 Brine affected to active microorganism and retarded softening of eggplant tissue. Brine supported for homofermentative lactic acid bacteria during pickling.…”

Section: Resultsmentioning

confidence: 99%

Effect of Brine fermented Pickling to Physicochemical, Anti-nutritional, and Microbiological Attributes of Pickled gboma Eggplant (Solanum macrocarpon)

Minh¹

2022

J. Pure Appl. Microbiol.

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Gboma eggplant (Solanum macrocarpon) has low calorie, high phenolic and antioxidant, excellent dietary fibre and mineral content. Besides healthy effects, gboma eggplant also contained numerous anti-nutrients unbeneficial for human health. Due to high moisture content, gboma eggplant was highly perishable during post-harvest. This research observed the changes of nutritional proximate, mineral contents, acidification indexes, anti-nutrients, phytochemical and antioxidant properties, texture profiles, microbiological characteristics of both raw and pickled gboma eggplant. Gboma eggplant fruits were soaked in clean water for 2 minutes before cutting their calyx lobes. The pre-treated fruits were submerged in sterilized brine (5% salt) for 8 days. Periodically, pickled samples were taken to examine physicochemical, anti-nutritional, and microbiological attributes of pickled gboma eggplant. Results showed that nutritional proximate of moisture, ash, protein, fat, fibre, carbohydrate was varied slightly during fermentation. There was a decreasing trend of moisture and carbohydrate; meanwhile, there was an increasing trend of ash, protein, fibre during 8 days of fermentation. There was no significant difference of fat during pickling. There was a minor increment of mineral contents in all samples. There was accumulation of phenyllactic acid, ascorbic acid content and titratable acidity with exception of pH. Anti-nutrient contents like tannin, phytate, oxalate, steroidal glycoalkaloid greatly decreased in raw and pickled eggplant. Remarkable increments of total phenolic, flavonoid, DPPH free radical scavenging and FRAP ferric reducing antioxidant of raw and pickled eggplant was presented. Texture profiles of hardness, crispness, fracturability, crunchiness revealed a minor reduction of sensory scores during 8 days of fermentation. Lactic acid bacteria, Bacillus significantly proliferated; meanwhile, Micrococcus and S. aureus were absolutely retarded in pickled eggplant. Yeast and fungi increased in the first 4 days and decreased afterwards. There was no significant difference of proximate compositions; mineral contents; phenyllactic acid, ascorbic acid content, pH and titratable acidity; anti-nutritional contents; phytochemical and antioxidant properties; texture profile (sensory score); microbiological load (with exception of S. aureus) between pickled gloma eggplants at day 6th and day 8th of fermentation. At a quick glance, the length of fermentation could be shorted to 6 days instead of 8 days. However, at the 6th day, S. aureus load was still presented at 0.33±0.01 log CFU/g. The fermentation should be lasted to 8th day so that S. aureus load could be dropped down to zero to ensure microbial food safety. Raw gboma eggplant should be fermented in 8% brine solution for 8 days to obtain the best physicochemical, anti-nutritional, and microbiological properties of pickle. Findings of this research suggested that fermentation pickling would be an appropriate approach to improve nutritional, physicochemical and functional criteria while controlling toxic chemical residues, retarding the growth and proliferation of spoilage and pathogen microorganisms.

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“…Except for pickles prepared in sugar syrup, most pickles have been reported to lower cholesterol level (Mahalingam 2015). Also, pickling process helps in effective preservation and restoration of natural bioactive compounds and antioxidant capacities of fruits and vegetables (Sayin and Alkan 2015). High levels of proteins, vitamins, and dietary fibres were found during physicochemical characterization of commercial pickled garlic (Casado et al 2004).…”

Section: Other Beneficial Properties and Related Concernsmentioning

confidence: 99%

Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent

Chakraborty¹,

Roy

2018

J Food Sci Technol

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The Himalayas have provided shelter to the various communities for thousands of years and have remained the cradle for the origin of diverse cultures and traditions. The Himalayan belt is rich in biodiversity and have ushered mankind with numerous gifts for survival and existence. The art of pickling is believed to have developed independently among the different communities of this region. In this region, the main meal is supplemented with pickles or that not only adds flavour, but also enhances the value of the meal and often comes with inherent health benefits. The prime objective of this article was to enlist the diverse pickles that are being prepared and consumed by the different tribes and communities, and at the same time analyse the science behind pickle preparation and health benefits and concerns associated with pickles. We have enlisted about hundred monotypic pickles, that are prepared from single fruit or vegetable; but sometimes fungi such as and ferns like and have also been used. Also, fish and meat pickles are common mostly in the Eastern Himalayan region. Traditional pickles constitute the medicinal values of the ingredients and other beneficial properties conferred by the associated microorganisms.

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The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

Cited by 14 publications

References 25 publications

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Effect of Brine fermented Pickling to Physicochemical, Anti-nutritional, and Microbiological Attributes of Pickled gboma Eggplant (Solanum macrocarpon)

Exploration of the diversity and associated health benefits of traditional pickles from the Himalayan and adjacent hilly regions of Indian subcontinent

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