Tags

Type your tag names separated by a space and hit enter

Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica).
Food Chem 2018; 240:1055-1062FC

Abstract

The impact of cooking methods (boiling, microwaving, griddling and frying in olive and soybean oils) on nutritional composition (protein, minerals, fat, carbohydrates, fibre, fatty acid profile and energy), antioxidant capacity and (poly)phenolic compounds of cactus cladodes (Opuntia ficus-indica) was evaluated. Culinary processes, except boiling, increased soluble and insoluble fibre up to 5.0g/100g becoming a good fibre source. Cactus cladodes fried in olive oil showed a healthier fatty acid profile and lower ω-6/ω-3 ratio than in soybean oil. Flavonoids accounted for 80% of total (poly)phenolic compounds, being isorhamnetin the most abundant. Heat treatment, particularly griddling and microwaving, increased every flavonoid and phenolic acid up to 3.2-fold higher than in raw samples, and consequently their antioxidant capacity. Even boiling induced losses in total (poly)phenols and antioxidant capacity by leaching into water, the main compounds were maintained. Principal Component Analysis distributed heat treated cactus cladodes according to their distinctive polyphenols and antioxidant capacity.

Authors+Show Affiliations

Universidad de Navarra, Facultad de Farmacia y Nutrición, Departamento de Ciencias de la Alimentación y Fisiología, C/ Irunlarrea 1, E-31008 Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Pamplona, Spain.Universidad de Navarra, Facultad de Farmacia y Nutrición, Departamento de Ciencias de la Alimentación y Fisiología, C/ Irunlarrea 1, E-31008 Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Pamplona, Spain.Universidad de Navarra, Facultad de Farmacia y Nutrición, Departamento de Ciencias de la Alimentación y Fisiología, C/ Irunlarrea 1, E-31008 Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Pamplona, Spain.Universidad de Navarra, Facultad de Farmacia y Nutrición, Departamento de Ciencias de la Alimentación y Fisiología, C/ Irunlarrea 1, E-31008 Pamplona, Spain; IdiSNA, Navarra Institute for Health Research, Pamplona, Spain. Electronic address: mpdepena@unav.es.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28946223

Citation

De Santiago, Elsy, et al. "Impact of Cooking Process On Nutritional Composition and Antioxidants of Cactus Cladodes (Opuntia Ficus-indica)." Food Chemistry, vol. 240, 2018, pp. 1055-1062.
De Santiago E, Domínguez-Fernández M, Cid C, et al. Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica). Food Chem. 2018;240:1055-1062.
De Santiago, E., Domínguez-Fernández, M., Cid, C., & De Peña, M. P. (2018). Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica). Food Chemistry, 240, pp. 1055-1062. doi:10.1016/j.foodchem.2017.08.039.
De Santiago E, et al. Impact of Cooking Process On Nutritional Composition and Antioxidants of Cactus Cladodes (Opuntia Ficus-indica). Food Chem. 2018 Feb 1;240:1055-1062. PubMed PMID: 28946223.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Impact of cooking process on nutritional composition and antioxidants of cactus cladodes (Opuntia ficus-indica). AU - De Santiago,Elsy, AU - Domínguez-Fernández,Maite, AU - Cid,Concepción, AU - De Peña,María-Paz, Y1 - 2017/08/15/ PY - 2017/04/06/received PY - 2017/06/30/revised PY - 2017/08/12/accepted PY - 2017/9/27/entrez PY - 2017/9/28/pubmed PY - 2017/11/14/medline KW - 4-Hydroxybenzoic acid (PubChem CID: 135) KW - Antioxidant capacity KW - Cactus KW - Ferulic acid (PubChem CID: 445858) KW - Flavonoids KW - Heat treatment KW - Isorhamnetin (PubChem CID: 5281654) KW - Kaempferol (PubChem CID: 5280863) KW - Linoleic acid (PubChem CID: 5280450) KW - Nopal KW - Oleic acid (PubChem CID: 445639) KW - Opuntia ficus-indica KW - Phenolic acids KW - Polyphenols KW - Quercetin (PubChem CID: 5280343) SP - 1055 EP - 1062 JF - Food chemistry JO - Food Chem VL - 240 N2 - The impact of cooking methods (boiling, microwaving, griddling and frying in olive and soybean oils) on nutritional composition (protein, minerals, fat, carbohydrates, fibre, fatty acid profile and energy), antioxidant capacity and (poly)phenolic compounds of cactus cladodes (Opuntia ficus-indica) was evaluated. Culinary processes, except boiling, increased soluble and insoluble fibre up to 5.0g/100g becoming a good fibre source. Cactus cladodes fried in olive oil showed a healthier fatty acid profile and lower ω-6/ω-3 ratio than in soybean oil. Flavonoids accounted for 80% of total (poly)phenolic compounds, being isorhamnetin the most abundant. Heat treatment, particularly griddling and microwaving, increased every flavonoid and phenolic acid up to 3.2-fold higher than in raw samples, and consequently their antioxidant capacity. Even boiling induced losses in total (poly)phenols and antioxidant capacity by leaching into water, the main compounds were maintained. Principal Component Analysis distributed heat treated cactus cladodes according to their distinctive polyphenols and antioxidant capacity. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/28946223/Impact_of_cooking_process_on_nutritional_composition_and_antioxidants_of_cactus_cladodes__Opuntia_ficus_indica__ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(17)31366-3 DB - PRIME DP - Unbound Medicine ER -