Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

Bunea, Andrea; Andjelković, Mirjana; Socaciu, Carmen; Bobiş, Otilia; Neacsu, Madalina; Verhé, Roland; Camp, John Van

doi:10.1016/j.foodchem.2007.11.056

Cited by 257 publications

(158 citation statements)

References 43 publications

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“…This could be because the cob absorbs this compound from the cooking water. Bunea et al (2008) suggested that the increase in concentrations of certain bioactive compounds after thermal treatment may be explained either by their better release from the food matrix as a result of the breakdown of supramolecular structures containing functional groups or their thermal stability. In the case of the cutkernels, similar to whole ears, it was found that steam cooking resulted in retention of more anthocyanins than boiling.…”

Section: Effects Of Cooking Conditions On Anthocyanin Compositionsmentioning

confidence: 99%

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

et al. 2014

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a b s t r a c tAntioxidant components, including anthocyanins and phenolic compounds, antioxidant activity, and their changes during traditional cooking of fresh purple waxy corn were investigated. As compared to the raw corn, thermal treatment caused significant (p 6 0.05) decreases in each antioxidant compound and antioxidant activity. Steam cooking preserved more antioxidant compounds than boiling. Boiling caused a significant loss of anthocyanin and phenolic compounds into the cooking water. This cooking water is a valuable co-product because it is a good source of purple pigment. By comparing levels of antioxidant compounds in raw and cooked corn, we determined that degradation results in greater loss than leaching or diffusion into cooking water. Additionally, separation of kernels from the cob prior to cooking caused increased loss of antioxidant compounds.

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Section: Effects Of Cooking Conditions On Anthocyanin Compositionsmentioning

confidence: 99%

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

et al. 2014

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“…A similar trend was also observed at 100°C. According to Bunea et al (2008) and Ranilla, Genovese, and Lajolo (2009), the increase in concentrations of certain phenolic compounds after heat processing treatments may be explained by their better release from the food matrix as a result of the breakdown of molecular structures containing phenolic groups, which accounts for the leaching of phenolic compounds into water or breakdown of the same.…”

Section: Changes In Tfcmentioning

confidence: 99%

Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment

Jaiswal¹,

Gupta²,

Abu‐Ghannam³

2012

Food Chemistry

125

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“…The factors affecting signifi cantly the changes in the level of polyphenolic compounds include duration and temperature of cold storage as well as the degree of damage to vegetable tissue [Martinez-Valverde et al, 2002]. Bunea et al [2008] found that losses of total polyphenols in the spinach chill-stored for 24 and 72 h were 7.6% and 11.6% respectively when compared to the fresh vegetable. Vina & Chaves [2006] investigated the effect of chilled storage at 0ºC and 4ºC for 0, 7, 14, 21 and 28 days on the content of total phenolic compounds in portioned celery leaves packaged in polystyrene trays (PS) and sealed with PVC foil.…”

Section: Total Polyphenolsmentioning

confidence: 99%

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

Kapusta‐Duch¹,

Kusznierewicz²,

Leszczyńska³

et al. 2017

Pol. J. Food Nutr. Sci.

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Brassica vegetables, including white cabbage, both fresh and sour (Brassica oleracea L. var. capitata L.), contain a lot of valuable metabolites which are effective in chemoprevention of cancer as documented by numerous studies. This work investigates the effect of different packaging types; low density polyethylene (PE-LD) and metalized polyethylene terephthalate (PET met/PE) with polyethylene bags on selected quality parameters in chill-stored white sauerkraut. Sauerkraut was subjected to refrigerated storage for 4 months. Every month, stored sauerkraut was analyzed in terms of vitamin C, total phenolic compounds content and antioxidant activity. Statistical analysis demonstrated that the type of packaging had a signifi cant infl uence on the antioxidant activity of chilled stored sauerkraut. Unauthenticated Download Date | 5/12/18 8:11 AM

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Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.)

Cited by 257 publications

References 43 publications

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking

Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment

Effect of Package Type on Selected Parameters of Nutritional Quality of Chill-Stored White Sauerkraut

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