Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes

Burdock root in natura has compounds with functional activity. However, few studies have evaluated the retention of these compounds after thermal processing. Thus, the present study aimed to evaluate the retention of functional compounds in burdock root-derived products. The processes consisted of b...

Full description

Saved in:
Bibliographic Details
Published in:International journal of gastronomy and food science 2022-03, Vol.27, p.100448, Article 100448
Main Authors: Moro, Thaisa de Menezes Alves, Pereira, Ana Paula Aparecida, Lopes, Aline Sousa, Pastore, Glaucia Maria, Clerici, Maria Teresa Pedrosa Silva
Format: Article
Language:English
Subjects:
Asteraceae
Fructans
In vitro bifidogenic activity
Inulin
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Burdock root in natura has compounds with functional activity. However, few studies have evaluated the retention of these compounds after thermal processing. Thus, the present study aimed to evaluate the retention of functional compounds in burdock root-derived products. The processes consisted of blanching (98 °C/4 min; BR1) followed by cooking in oil (95 ± 4 °C/10 min; BR2), root infusion (2%, 98 °C/10 min; BR3), the infusion residue (BR4); as well as the production of two types of chips: roasted burdock roots (120 °C/20 min; BR5) and fried burdock roots (150 ± 4 °C/4 min; BR6). All samples were evaluated for the content of total phenolics (TPC), antioxidant capacity (AC), total fructooligosaccharides (FOSt), and bifidogenic activity in vitro. The control (BR1) presented TPC of 162.07 mg gallic acid equivalents (GAE)/100 g, AC of 0.42 μmol Trolox equivalent/100 g, and 0.71 g/100 g of FOSt. These levels changed significantly for all processed products (BR2 to BR6) (p 
ISSN:1878-450X
1878-4518
DOI:10.1016/j.ijgfs.2021.100448