title: The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods.
abstract: Oregano and thyme possess beneficial properties for human health, mainly attributable to monoterpenes such as thymol and carvacrol. The main objective of this research was to assess, on starchy food, the impact of cooking (boiling and baking) and delivery (ground leaves and essential oil) modes on retention and bioaccessibility of thymol and carvacrol. Retention was assessed after cooking, while bioaccessibility was estimated in cooked samples using an in vitro digestion model. Our results indicate that bioaccessibility was weakly dependent on cooking and delivery modes (27-33%). Boil cooking presented 20% more retention than baking for both compounds. When essential oil was added to the food matrix, thymol was retained almost 25% more when compared with ground leaves' addition. Conversely, carvacrol was retained 39% more when ground leaves were added.
authors.affiliation: Institute of Food Science and Technology, Faculty of Agricultural Sciences, Universidad Austral de Chile, P.O. Box 567, Valdivia, Chile; Graduate School, Faculty of Agricultural Science, Universidad Austral de Chile, Chile; Instituto de Investigaciones Agropecuarias, Centro Regional de Investigación Carillanca, Casilla 58-D, Temuco, Chile.
authors.forename: Gabriela
authors.initials: G
authors.lastname: Aravena
authors.affiliation: Institute of Food Science and Technology, Faculty of Agricultural Sciences, Universidad Austral de Chile, P.O. Box 567, Valdivia, Chile.
authors.forename: Olga
authors.initials: O
authors.lastname: García
authors.affiliation: Institute of Food Science and Technology, Faculty of Agricultural Sciences, Universidad Austral de Chile, P.O. Box 567, Valdivia, Chile.
authors.forename: Ociel
authors.initials: O
authors.lastname: Muñoz
authors.affiliation: ASIS, Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna, 4860 Macul, Santiago, Chile.
authors.forename: José R
authors.initials: JR
authors.lastname: Pérez-Correa
authors.affiliation: Institute of Food Science and Technology, Faculty of Agricultural Sciences, Universidad Austral de Chile, P.O. Box 567, Valdivia, Chile. Electronic address: javier.parada@uach.cl.
authors.forename: Javier
authors.initials: J
authors.lastname: Parada
mesh_terms: D003296:Cooking / Q000379:methods*; D000081007:Cymenes; D006801:Humans; D006877:Hydroxamic Acids / Q000032:analysis / Q000737:chemistry*; D008958:Models, Molecular; D039821:Monoterpenes / Q000737:chemistry*; D013943:Thymol / Q000737:chemistry*
chemical_list: D000081007:Cymenes; D006877:Hydroxamic Acids; D039821:Monoterpenes; D013943:Thymol; C073316:carvacrol
keywords: Baking; Boil cooking; Digestion model; Essential oils; Natural products