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dc.contributor.authorZudaire Villanueva, Lorena
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorAbadias i Sero, Mª Isabel
dc.contributor.authorSimó Cruanyes, Joan
dc.contributor.authorEcheverría Cortada, Gemma
dc.contributor.authorPlaza, Lucía
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.date.accessioned2018-10-30T09:00:14Z
dc.date.available2019-04-05T22:18:06Z
dc.date.issued2017
dc.identifier.issn0925-5214
dc.identifier.urihttp://hdl.handle.net/10459.1/64999
dc.description.abstractCalçots are the floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain, where they are usually consumed roasted. The effect of two controlled atmospheres (CA) of 2.0% O2 + 3.5% CO2 (CA1), 1.0% O2 + 2.0% CO2 (CA2) and air at 1 °C for 60 d on the physicochemical, nutritional and sensory quality of calçots were studied. In addition, the total phenolic content (TPC) and the antioxidant activity (AA) of roasted calçots were evaluated after an in vitro gastrointestinal (GI) digestion. Both CA regimes reduced the respiration rate of the stored product without causing physiological disorders. The TPC and AA of calçots increased during storage. Storage for 60 d in CA2 resulted in the highest AA by DPPH assay, whereas calçots stored in air for 60 d showed the highest TPC and AA by FRAP assay. Calçots stored in air for 30 d and fresh harvested sample presented the highest total flavonoids values. After 30 d of storage, calçots stored in CA had a higher liking degree than calçots stored in air. The AA of digested calçots decreased drastically after in vitro GI digestion in comparison to the non-digested samples. However, TPC increased after digestion. Roasted calçots stored in CA1 for 30 d showed the highest TPC and AA retention in the intestinal phase. CA could be a postharvest strategy for the storage of calçots.ca_ES
dc.description.sponsorshipThis research was carried out with the financial support of ACCIÓ (Generalitat of Catalonia, RD14-1-004), ‘Cooperativa de Valls’, ‘Cooperativa de Cambrils’ and PGI ‘Calçot de Valls’. This work has been supported by the Secretaria d’Universitats i Recerca del Departament d’Economia i Coneixement (FI-DGR 2015) and CERCA Programme of Generalitat de Catalunya. Dr. Aguiló-Aguayo thanks to the Ministry of Economy and Competitiveness from the Spanish Government for the FPDI-2013-15583. Dr. Plaza thanks the National Institute for Agronomic Research (INIA) for a DOC-INIA research contract.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.1016/j.postharvbio.2017.03.013ca_ES
dc.relation.ispartofPostharvest Biology and Technology, 2017, vol. 129, p. 118-128ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2017ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectAlliumca_ES
dc.subjectControlled atmosphereca_ES
dc.subjectRoastingca_ES
dc.subjectAntioxidant activityca_ES
dc.subjectTotal phenolic contentca_ES
dc.subjectIn vitro digestionca_ES
dc.titleQuality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditionsca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec025686
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.postharvbio.2017.03.013


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cc-by-nc-nd (c) Elsevier, 2017
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2017