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Nadeem A, Fatima I, Safdar N, Yasmin A. Customized heating treatments variably affect the biological activities and chemical compositions of three indigenous culinary herbs. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2022. [DOI: 10.1080/16583655.2022.2035069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Aqsa Nadeem
- Department of Biotechnology, Fatima Jinnah Women University, Rawalpindi, Pakistan
| | - Iram Fatima
- Department of Biotechnology, Fatima Jinnah Women University, Rawalpindi, Pakistan
| | - Naila Safdar
- Department of Biotechnology, Fatima Jinnah Women University, Rawalpindi, Pakistan
| | - Azra Yasmin
- Department of Biotechnology, Fatima Jinnah Women University, Rawalpindi, Pakistan
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2
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Evaluation of the extraction and stability of chlorophyll-rich extracts by supercritical fluid chromatography. Anal Bioanal Chem 2020; 412:7263-7273. [DOI: 10.1007/s00216-020-02859-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 07/17/2020] [Accepted: 08/03/2020] [Indexed: 02/07/2023]
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3
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Miao X, Tao Y, Shi Y, Law CL, Han Y, Li D, Xie G, Xu Y. Effects of freezing and thermal pretreatments on drying of Vaccinium bracteatum Thunb leaves: Drying mechanism, physicochemical properties and ability to dye glutinous rices. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.03.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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Mercado-Mercado G, Blancas-Benítez FJ, Zamora-Gasga VM, Sáyago-Ayerdi SG. Mexican Traditional Plant-Foods: Polyphenols Bioavailability, Gut Microbiota Metabolism and Impact Human Health. Curr Pharm Des 2020; 25:3434-3456. [PMID: 31604412 DOI: 10.2174/1381612825666191011093753] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Accepted: 10/08/2019] [Indexed: 12/12/2022]
Abstract
Functional foods have been used worldwide since ancient times, particularly, the prehispanic civilizations used several plants as medicinal foods. Nowadays, many Mexicans populations preserve their traditions and dietary patterns based on corn, beans, besides other endemic vegetables, mainly diverse varieties of chili, tomatoes and other plant-foods. It is well known that each species has a special complex mixture of bioactive compounds (BC) in which each component contributes to its overall bioactivity. These BC are plant metabolites that benefit human health by means of anti-inflammatory, immune-modulatory, and antioxidant effects. However, it becomes bioactive at human body when these BC must undergo diverse intestinal transformations, due to the action of digestive enzymes, but also by the action of microbiota metabolism. Thus, the intestinal microbiota is the key factor in the mediation of the physiological functions of dietary polyphenols. In fact, limited information is available, especially on dietary phytochemicals and metabolism in commonly available Mexican plant-foods. In this review, the bioaccesibility and bioavailability major BC from traditional Mexican plant-foods products and its potential health benefits will be discussed. Besides, we compile the scientific reports and the evidence of the impact of some Mexican plant-foods on the gut microbiota dynamic composition, specific microbial metabolites and its possible contributions to human health.
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Affiliation(s)
- Gilberto Mercado-Mercado
- Departamento de Ciencias Quimico Biologicas, Instituto de Ciencias Biomedicas, Universidad Autonoma de Ciudad Juarez, Ciudad Juarez, Chihuahua, Mexico
| | - Francisco J Blancas-Benítez
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic. Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Tepic, Nayarit, Mexico
| | - Victor M Zamora-Gasga
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic. Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Tepic, Nayarit, Mexico
| | - Sonia G Sáyago-Ayerdi
- Tecnologico Nacional de Mexico, Instituto Tecnologico de Tepic. Laboratorio Integral de Investigacion en Alimentos, Division de Estudios de Posgrado, Tepic, Nayarit, Mexico
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Lefebvre T, Talbi A, Atwi-Ghaddar S, Destandau E, Lesellier E. Development of an analytical method for chlorophyll pigments separation by reversed-phase supercritical fluid chromatography. J Chromatogr A 2020; 1612:460643. [PMID: 31676088 DOI: 10.1016/j.chroma.2019.460643] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Revised: 10/17/2019] [Accepted: 10/19/2019] [Indexed: 11/28/2022]
Abstract
Chlorophyll pigments give the green colour to plants, which is a quality attribute of food and vegetables. However, the chemical structure of native chlorophyll can change during varied processes (drying, freezing, extraction) applied to plants, which produce degradation compounds that could have a brown and unwanted colour. Systematic experiments have been conducted in supercritical fluid chromatography with a C18 stationary phase to understand and model the chromatographic behaviour of the compounds with respect to the nature of the modifier (MeOH, ACN, and MeOH/ACN 50/50) and its percentage, from 10% to 100%. Specific retention changes were observed, which provide numerous analytical conditions to achieve compound separation. The chromatographic profile of the extract containing native chlorophyll a, b and numerous phytylated chlorophyll derivatives (pheophytin a, a', b, b'; hydroxypheophytin a, a', b, b'; pyropheophytin and lactone derivatives) is strongly impacted by the nature of the modifier and, because of the complexity of the extract, the optimal conditions obtained are unusual for supercritical fluid chromatography. An original method development using an optimization criterion was discussed for the analyses of samples, leading to a fast analytical method with a very low backpressure and a flow rate gradient, but a simplest and rapid method is also suggested for samples displaying fewer derivatives.
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Affiliation(s)
- Thibault Lefebvre
- ICOA, CNRS UMR 7311, Université d'Orléans, rue de Chartres, BP 6759, 45067 Orléans Cedex 2, France
| | - Arwa Talbi
- ICOA, CNRS UMR 7311, Université d'Orléans, rue de Chartres, BP 6759, 45067 Orléans Cedex 2, France
| | - Sirine Atwi-Ghaddar
- ICOA, CNRS UMR 7311, Université d'Orléans, rue de Chartres, BP 6759, 45067 Orléans Cedex 2, France
| | - Emilie Destandau
- ICOA, CNRS UMR 7311, Université d'Orléans, rue de Chartres, BP 6759, 45067 Orléans Cedex 2, France
| | - Eric Lesellier
- ICOA, CNRS UMR 7311, Université d'Orléans, rue de Chartres, BP 6759, 45067 Orléans Cedex 2, France.
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6
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HPLC-DAD-APCI-MS analysis of the genuine carotenoid pattern of pineapple (Ananas comosus [L.] Merr.) infructescence. Food Res Int 2020; 127:108709. [DOI: 10.1016/j.foodres.2019.108709] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 09/17/2019] [Accepted: 09/21/2019] [Indexed: 11/22/2022]
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7
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Nübling S, Hägele F, Schweiggert RM, Carle R, Schmidt H, Weiss A. Effect of Different Wash Water Additives and Deep-Frozen Storage on the Quality of Curly Parsley (Petroselinum crispum var. crispum). FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2201-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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8
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Wen X, Hempel J, Schweiggert RM, Ni Y, Carle R. Carotenoids and Carotenoid Esters of Red and Yellow Physalis (Physalis alkekengi L. and P. pubescens L.) Fruits and Calyces. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6140-6151. [PMID: 28696106 DOI: 10.1021/acs.jafc.7b02514] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Carotenoid profiles of fruits and calyces of red (Physalis alkekengi L.) and yellow (P. pubescens L.) Physalis were characterized by HPLC-DAD-APCI-MSn. Altogether 69 carotenoids were detected in red Physalis, thereof, 45 were identified. In yellow Physalis, 40 carotenoids were detected and 33 were identified. Zeaxanthin esters with various fatty acids were found to be the most abundant carotenoids in red Physalis, accounting for 51-63% of total carotenoids, followed by β-cryptoxanthin esters (16-24%). In yellow Physalis, mainly free carotenoids such as lutein and β-carotene were found. Total carotenoid contents ranged between 19.8 and 21.6 mg/100 g fresh red Physalis fruits and 1.28-1.38 mg/100 g fresh yellow Physalis fruits, demonstrating that Physalis fruits are rich sources of dietary carotenoids. Yellow Physalis calyces contained only 153-306 μg carotenoids/g dry weight, while those of red Physalis contained substantially higher amounts (14.6-17.6 mg/g dry weight), thus possibly exhibiting great potential as a natural source for commercial zeaxanthin extraction.
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Affiliation(s)
- Xin Wen
- Institute of Food Science and Biotechnology, University of Hohenheim , 70599 Stuttgart, Germany
- College of Food Science and Nutritional Engineering, China Agricultural University , 100083 Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing , 100083 Beijing, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture , 100083 Beijing, China
| | - Judith Hempel
- Institute of Food Science and Biotechnology, University of Hohenheim , 70599 Stuttgart, Germany
| | - Ralf M Schweiggert
- Institute of Food Science and Biotechnology, University of Hohenheim , 70599 Stuttgart, Germany
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University , 100083 Beijing, China
- National Engineering Research Center for Fruit and Vegetable Processing , 100083 Beijing, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture , 100083 Beijing, China
| | - Reinhold Carle
- Institute of Food Science and Biotechnology, University of Hohenheim , 70599 Stuttgart, Germany
- Biological Science Department, King Abdulaziz University , P.O. Box 80257, 21589 Jeddah, Saudi Arabia
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9
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Dadan M, Rybak K, Wiktor A, Nowacka M, Zubernik J, Witrowa-Rajchert D. Selected chemical composition changes in microwave-convective dried parsley leaves affected by ultrasound and steaming pre-treatments - An optimization approach. Food Chem 2017; 239:242-251. [PMID: 28873566 DOI: 10.1016/j.foodchem.2017.06.061] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2017] [Revised: 05/28/2017] [Accepted: 06/07/2017] [Indexed: 11/18/2022]
Abstract
Parsley leaves contain a high amount of bioactive components (especially lutein), therefore it is crucial to select the most appropriate pre-treatment and drying conditions, in order to obtain high quality of dried leaves, which was the aim of this study. The optimization was done using response surface methodology (RSM) for the following factors: microwave power (100, 200, 300W), air temperature (20, 30, 40°C) and pre-treatment variant (ultrasound, steaming and dipping as a control). Total phenolic content (TPC), antioxidant activity, chlorophyll and lutein contents (using UPLC-PDA) were determined in dried leaves. The analysed responses were dependent on the applied drying parameters and the pre-treatment type. The possibility of ultrasound and steam treatment application was proven and the optimal processing conditions were selected.
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Affiliation(s)
- Magdalena Dadan
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Katarzyna Rybak
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Artur Wiktor
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Malgorzata Nowacka
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Joanna Zubernik
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
| | - Dorota Witrowa-Rajchert
- Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
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Ziegler JU, Flockerzie M, Longin CFH, Würschum T, Carle R, Schweiggert RM. Development of Lipophilic Antioxidants and Chloroplasts during the Sprouting of Diverse Triticum spp. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:913-922. [PMID: 26752117 DOI: 10.1021/acs.jafc.5b05474] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The influence of sprouting times and illumination conditions on lipophilic antioxidants (carotenoids, tocochromanols, alkylresorcinols, and steryl ferulates), chlorophylls, and α-amylase activity was investigated using four varieties each of bread wheat (Triticum aestivum ssp. aestivum), spelt (T. aestivum ssp. spelta), durum (T. durum), emmer (T. dicoccum), and einkorn (T. monococcum). Carotenoid levels significantly increased during sprouting, particularly, under light exposure. In contrast, concentrations of other lipophilic antioxidants were affected to a lesser extent. Moreover, the quantitative development of lipophilic antioxidants was evidently determined by genotype. On the basis of the levels of carotenoids newly synthesized during sprouting, a chloroplast development index indicated that chloroplast ontogenesis during sprouting occurred at different species-dependent rates. Thermal degradation of carotenoids, tocochromanols, chlorophylls, and α-amylase activity was observed during the drying of sprouts at 40 and 90 °C, while alkylresorcinol and steryl ferulate levels remained unaffected. Wheat sprouts were shown to be potential functional ingredients to increase the nutritional value of cereal products.
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Affiliation(s)
- Jochen U Ziegler
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
| | - Miriam Flockerzie
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
| | - C Friedrich H Longin
- State Plant Breeding Institute, University of Hohenheim , Fruwirthstraße 21, D-70599, Stuttgart, Germany
| | - Tobias Würschum
- State Plant Breeding Institute, University of Hohenheim , Fruwirthstraße 21, D-70599, Stuttgart, Germany
| | - Reinhold Carle
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
- Faculty of Science, Biological Science Department, King Abdulaziz University , P.O. Box 80257, Jeddah 21589, Saudi Arabia
| | - Ralf M Schweiggert
- Institute of Food Science and Biotechnology, University of Hohenheim , Garbenstraße 25, D-70599 Stuttgart, Germany
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Hägele F, Baur S, Menegat A, Gerhards R, Carle R, Schweiggert RM. Chlorophyll Fluorescence Imaging for Monitoring the Effects of Minimal Processing and Warm Water Treatments on Physiological Properties and Quality Attributes of Fresh-Cut Salads. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1661-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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12
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Cheng LS, Fang S, Ruan ML. Influence of Blanching Pretreatment on the Drying Characteristics of Cherry Tomato and Mathematical Modeling. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0218] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The hot air drying with blanching pretreatment may provide a practical method for the production of dried cherry tomatoes. The influences of drying temperature (50°C, 60°C, 70°C and 80°C) and blanching on the drying kinetics of cherry tomatoes were studied. Nine mathematical models were evaluated and the determination of coefficient (R2), chi-square (χ2) and root mean square errors (RMSE) were compared. The Logarithmic model gave best results with R2 of 0.9992 and 0.9995 for fresh and blanched cherry tomatoes, respectively. The values of effective moisture diffusivity coefficient Deff varied in the range of 1.7281 × 10−9 to 4.6306 × 10−9 m2 s−1 for the fresh cherry tomatoes, while 2.1034 × 10−9 to 6.6487 × 10−9 m2 s−1 for the blanched samples. The values of activation energy were 31.99 and 36.21 kJ mol−1 for the raw and blanched cherry tomatoes, respectively. Furthermore, the effect of temperature and blanching on color change of cherry tomatoes was measured.
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Wulfkuehler S, Gras C, Carle R. Influence of light exposure during storage on the content of sesquiterpene lactones and photosynthetic pigments in witloof chicory (Cichorium intybus L. var. foliosum Hegi). Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Wulfkuehler S, Stark S, Dietz J, Schmidt H, Weiss A, Carle R. Effect of Water Jet Cutting and Moderate Heat Treatment on Quality of Fresh-Cut Red Oak Leaf Lettuce (Lactuca sativa L. var. crispa). FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1360-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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15
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Kaiser A, Kammerer DR, Carle R. Impact of blanching on polyphenol stability and antioxidant capacity of innovative coriander (Coriandrum sativum L.) pastes. Food Chem 2013; 140:332-9. [DOI: 10.1016/j.foodchem.2013.02.077] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2012] [Revised: 02/16/2013] [Accepted: 02/18/2013] [Indexed: 10/27/2022]
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Evaluation of the effects of thermal treatments on color, polyphenol stability, enzyme activities and antioxidant capacities of innovative pasty celeriac (Apium graveolens L. var. rapaceum (Mill.) DC.) products. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-1998-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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17
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Effects of blanching on polyphenol stability of innovative paste-like parsley (Petroselinum crispum (Mill.) Nym ex A. W. Hill) and marjoram (Origanum majorana L.) products. Food Chem 2012; 138:1648-56. [PMID: 23411294 DOI: 10.1016/j.foodchem.2012.11.063] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2012] [Revised: 11/11/2012] [Accepted: 11/16/2012] [Indexed: 11/21/2022]
Abstract
Fresh herbs were water- and steam-blanched at 90-100°C and 100°C, respectively, for 1-10 min and 30 s to 7 min for parsley and marjoram, respectively, and subsequently minced to obtain a paste. For the first time, phenolic compounds of unheated marjoram were characterised by high-performance liquid chromatography coupled to mass spectrometry (HPLC-MS). Hereby, 10 phenolics were detected. Among them, apigenin-glucuronide, lucenin-2 and lithospermic acid were tentatively identified for the first time. In unheated parsley, apart from the major compound apiin, 10 further phenolics were characterised including several p-coumaric acid derivatives which were newly detected. Except for apiin, short-time steam- and water-blanching (1 min), respectively, did not cause significant losses of phenolic compounds, and thus proved to be the most suitable measures to ensure polyphenol retention. Consequently, blanching is a recommendable initial operation in the processing of parsley and marjoram into novel paste-like products.
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Holzwarth M, Korhummel S, Kammerer DR, Carle R. Thermal inactivation of strawberry polyphenoloxidase and its impact on anthocyanin and color retention in strawberry (Fragaria x ananassa Duch.) purées. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1852-2] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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