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dc.contributor.authorLafarga, Tomás
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorBobo, Gloria
dc.contributor.authorSimó Cruanyes, Joan
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.date.accessioned2018-12-04T11:24:23Z
dc.date.available2019-04-12T22:10:01Z
dc.date.issued2018-06
dc.identifier.issn1466-8564
dc.identifier.urihttp://hdl.handle.net/10459.1/65264
dc.description.abstractThis study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenolic content of various parts, including edible co-products, of several Brassica vegetables. Overall, no significant differences were observed in the lightness of the samples after thermal processing, although the greenness and h0 values of the samples were affected (p < 0.05). Similar profiles were observed for the leaves, inflorescences, and stalks of the studied crucifers. The stalks of some varieties, including broccoli cv. Parthenon and kale cv. Crispa, showed higher vitamin C contents compared to that of their inflorescences (p < 0.05). Both steaming and sous-vide processing significantly reduced the vitamin C and total phenolic content of the crucifers studied (p < 0.05). The results demonstrated that Brassica co-products contain valuable and health-promoting substances that can be lost during thermal processing; this must be considered when calculating the dietary intake of these compounds from cooked vegetables.ca_ES
dc.description.sponsorshipThis work was supported by the CERCA Programa of Generalitat de Catalunya. T. Lafarga is in receipt of a Juan de la Cierva contract awarded by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the National Programme for the Promotion of Talent and its Employability of the Spanish Ministry of Economy, Industry and Competitiveness and to the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949). Authors also thank Gisela Pérez and Silvia Villaró for their technical support.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.ifset.2018.04.008ca_ES
dc.relation.ispartofInnovative Food Science & Emerging Technologies, 2018, vol. 47, p. 412-420ca_ES
dc.rightscc-by-nc-nd (c) Elsevier, 2018ca_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectThermal processingca_ES
dc.subjectSous videca_ES
dc.subjectAntioxidant activityca_ES
dc.subjectVitamin Cca_ES
dc.titleEffect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassicaca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec027233
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2018.04.008


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cc-by-nc-nd (c) Elsevier, 2018
Except where otherwise noted, this item's license is described as cc-by-nc-nd (c) Elsevier, 2018