title: Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables.
abstract: The impact of cooking heat treatments (frying in olive oil, frying in sunflower oil and griddled) on the antioxidant capacity and (poly)phenolic compounds of onion, green pepper and cardoon, was evaluated. The main compounds were quercetin and isorhamnetin derivates in onion, quercetin and luteolin derivates in green pepper samples, and chlorogenic acids in cardoon. All heat treatments tended to increase the concentration of phenolic compounds in vegetables suggesting a thermal destruction of cell walls and sub cellular compartments during the cooking process that favor the release of these compounds. This increase, specially that observed for chlorogenic acids, was significantly correlated with an increase in the antioxidant capacity measured by DPPH (r=0.70). Griddled vegetables, because of the higher temperature applied during treatment in comparison with frying processes, showed the highest amounts of phenolic compounds with increments of 57.35%, 25.55% and 203.06% compared to raw onion, pepper and cardoon, respectively.
authors.affiliation: Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, IdiSNA, Navarra Institute for Health Research, E-31080 Pamplona, Spain.
authors.forename: Isabel
authors.initials: I
authors.lastname: Juániz
authors.affiliation: Postharvest Technology and Agrifood Industry Area, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo Centre, Córdoba, Spain.
authors.forename: Iziar A
authors.initials: IA
authors.lastname: Ludwig
authors.affiliation: Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, IdiSNA, Navarra Institute for Health Research, E-31080 Pamplona, Spain.
authors.forename: Estibaliz
authors.initials: E
authors.lastname: Huarte
authors.affiliation: Postharvest Technology and Agrifood Industry Area, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo Centre, Córdoba, Spain.
authors.forename: Gema
authors.initials: G
authors.lastname: Pereira-Caro
authors.affiliation: Postharvest Technology and Agrifood Industry Area, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo Centre, Córdoba, Spain.
authors.forename: Jose Manuel
authors.initials: JM
authors.lastname: Moreno-Rojas
authors.affiliation: Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, IdiSNA, Navarra Institute for Health Research, E-31080 Pamplona, Spain.
authors.forename: Concepción
authors.initials: C
authors.lastname: Cid
authors.affiliation: Department of Nutrition, Food Science and Physiology, School of Pharmacy, University of Navarra, IdiSNA, Navarra Institute for Health Research, E-31080 Pamplona, Spain. Electronic address: mpdepena@unav.es.
authors.forename: María-Paz
authors.initials: MP
authors.lastname: De Peña
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002212:Capsicum / Q000737:chemistry; D002726:Chlorogenic Acid / Q000032:analysis; D003296:Cooking; D031942:Cynara / Q000737:chemistry; D006358:Hot Temperature; D047311:Luteolin / Q000032:analysis; D019697:Onions / Q000737:chemistry; D010938:Plant Oils; D059808:Polyphenols / Q000032:analysis*; D011794:Quercetin / Q000031:analogs & derivatives / Q000032:analysis; D000074242:Sunflower Oil; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010938:Plant Oils; D059808:Polyphenols; D000074242:Sunflower Oil; C047368:3-methylquercetin; D002726:Chlorogenic Acid; D011794:Quercetin; D047311:Luteolin
keywords: Antioxidants; Chlorogenic acids; Flavonoids; Heat treatment; Phenolics; Vegetables