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Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
J Agric Food Chem. 2008 Sep 24; 56(18):8601-8.JA

Abstract

In this study, the effects of three common cooking practices (i.e., boiling, steaming, and frying) on the artichoke phenolic compounds pattern were evaluated by LC-MS/MS analysis. The variation of carotenoids, antioxidant capacity, and artichoke physical properties after cooking was also investigated. The major phenolic compounds present in the raw sample were 5- O-caffeoylquinic and 1,5-di- O-caffeoylquinic acids; after cooking treatments, an increase of the overall caffeoylquinic acids concentration due to the formation of different dicaffeoylquinic acid isomers was observed. Steamed and fried samples showed similar patterns of dicaffeoylquinic concentrations, which were higher with respect to the boiled samples. On the other hand, all cooking practices, particularly frying, decreased flavonoid concentration. The antioxidant capacity of cooked artichokes, measured by three different assays, enormously increased after cooking, particularly after steaming (up to 15-fold) and boiling (up to 8-fold). The observed cooking effect on the artichoke antioxidant profile is probably due to matrix softening and increased extractability of compounds, but the increase of antioxidant capacity is much higher than the increase of antioxidant concentration. These results suggest that some common cooking treatments can be used to enhance the nutritional value of vegetables, increasing bioaccessibility of health-promoting constituents.

Authors+Show Affiliations

Department of Food Science, University of Napoli Federico II, Parco Gussone, 80055 Portici, Napoli, Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

18759447

Citation

Ferracane, Rosalia, et al. "Effects of Different Cooking Methods On Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke." Journal of Agricultural and Food Chemistry, vol. 56, no. 18, 2008, pp. 8601-8.
Ferracane R, Pellegrini N, Visconti A, et al. Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. J Agric Food Chem. 2008;56(18):8601-8.
Ferracane, R., Pellegrini, N., Visconti, A., Graziani, G., Chiavaro, E., Miglio, C., & Fogliano, V. (2008). Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. Journal of Agricultural and Food Chemistry, 56(18), 8601-8. https://doi.org/10.1021/jf800408w
Ferracane R, et al. Effects of Different Cooking Methods On Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke. J Agric Food Chem. 2008 Sep 24;56(18):8601-8. PubMed PMID: 18759447.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. AU - Ferracane,Rosalia, AU - Pellegrini,Nicoletta, AU - Visconti,Attilio, AU - Graziani,Giulia, AU - Chiavaro,Emma, AU - Miglio,Cristiana, AU - Fogliano,Vincenzo, Y1 - 2008/08/30/ PY - 2008/9/2/pubmed PY - 2008/11/11/medline PY - 2008/9/2/entrez SP - 8601 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 56 IS - 18 N2 - In this study, the effects of three common cooking practices (i.e., boiling, steaming, and frying) on the artichoke phenolic compounds pattern were evaluated by LC-MS/MS analysis. The variation of carotenoids, antioxidant capacity, and artichoke physical properties after cooking was also investigated. The major phenolic compounds present in the raw sample were 5- O-caffeoylquinic and 1,5-di- O-caffeoylquinic acids; after cooking treatments, an increase of the overall caffeoylquinic acids concentration due to the formation of different dicaffeoylquinic acid isomers was observed. Steamed and fried samples showed similar patterns of dicaffeoylquinic concentrations, which were higher with respect to the boiled samples. On the other hand, all cooking practices, particularly frying, decreased flavonoid concentration. The antioxidant capacity of cooked artichokes, measured by three different assays, enormously increased after cooking, particularly after steaming (up to 15-fold) and boiling (up to 8-fold). The observed cooking effect on the artichoke antioxidant profile is probably due to matrix softening and increased extractability of compounds, but the increase of antioxidant capacity is much higher than the increase of antioxidant concentration. These results suggest that some common cooking treatments can be used to enhance the nutritional value of vegetables, increasing bioaccessibility of health-promoting constituents. SN - 1520-5118 UR - https://www.unboundmedicine.com/medline/citation/18759447/Effects_of_different_cooking_methods_on_antioxidant_profile_antioxidant_capacity_and_physical_characteristics_of_artichoke_ L2 - https://doi.org/10.1021/jf800408w DB - PRIME DP - Unbound Medicine ER -