1
|
Arias-Rico J, Macías-León FJ, Alanís-García E, Cruz-Cansino NDS, Jaramillo-Morales OA, Barrera-Gálvez R, Ramírez-Moreno E. Study of Edible Plants: Effects of Boiling on Nutritional, Antioxidant, and Physicochemical Properties. Foods 2020; 9:E599. [PMID: 32397074 PMCID: PMC7278626 DOI: 10.3390/foods9050599] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/27/2020] [Accepted: 05/04/2020] [Indexed: 11/17/2022] Open
Abstract
The consumption of vegetables in Mexico includes a wide variety of plants that grow naturally as weeds in the fields. The intake of these vegetables is very important in the Mexican diet because these plants supply an important input of nutrients and compounds such as fiber, vitamins, minerals, and antioxidants. Thus, the plants may be universally promoted as healthy. However, there is little information about these vegetables of popular consumption, especially in terms of the nutritional changes caused by boiling. To determine the influence of boiling on five plants of popular consumption in Mexico, the nutritional composition (proximal analysis, dietary fiber, and oxalates), antioxidant compounds (ascorbic acid, phenolics), antioxidant activity (measured by ABTS and DPPH assays), and physicochemical characteristics (water retention capacity, viscosity, color, and SEM) were evaluated. The boiling affected the nutritional composition of plants, mainly soluble compounds as carbohydrates (sugars and soluble fiber), ash, ascorbic acid, and phenolic compounds and caused changes in food hydration and color. Therefore, it is recommended that these plants be consumed raw or with short boiling times and included the cooking water in other preparations to take advantage of the nutrients released in the food matrix. In the future, to complete studies, 3 to 5 min of cooking should be considered to minimize undesirable modifications in terms of the vegetables' composition.
Collapse
Affiliation(s)
- José Arias-Rico
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Pachuca 42160, Hidalgo, Mexico; (J.A.-R.); (O.A.J.-M.); (R.B.-G.)
| | - Francisco Jesús Macías-León
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Pachuca 42160, Hidalgo, Mexico; (F.J.M.-L.); (E.A.-G.); (N.d.S.C.-C.)
| | - Ernesto Alanís-García
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Pachuca 42160, Hidalgo, Mexico; (F.J.M.-L.); (E.A.-G.); (N.d.S.C.-C.)
| | - Nelly del Socorro Cruz-Cansino
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Pachuca 42160, Hidalgo, Mexico; (F.J.M.-L.); (E.A.-G.); (N.d.S.C.-C.)
| | - Osmar Antonio Jaramillo-Morales
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Pachuca 42160, Hidalgo, Mexico; (J.A.-R.); (O.A.J.-M.); (R.B.-G.)
| | - Rosario Barrera-Gálvez
- Área Académica de Enfermería, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Pachuca 42160, Hidalgo, Mexico; (J.A.-R.); (O.A.J.-M.); (R.B.-G.)
| | - Esther Ramírez-Moreno
- Área Académica de Nutrición, Instituto de Ciencias de la Salud, Universidad Autónoma del Estado de Hidalgo, Pachuca 42160, Hidalgo, Mexico; (F.J.M.-L.); (E.A.-G.); (N.d.S.C.-C.)
| |
Collapse
|
2
|
Naguleswaran S, Vasanthan T. Lactic acid assisted wet fractionation of field pea (Pisum sativum L.) flour. STARCH-STARKE 2010. [DOI: 10.1002/star.200900251] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
|
3
|
Gormley R, Walshe T. Effects of boiling, warm‐holding, mashing and cooling on the levels of enzyme‐resistant potato starch. Int J Food Sci Technol 2001. [DOI: 10.1046/j.1365-2621.1999.00270.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Affiliation(s)
- Ronan Gormley
- Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland
| | - Thomas Walshe
- Teagasc, The National Food Centre, Dunsinea, Castleknock, Dublin 15, Ireland
| |
Collapse
|