Loading…
Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods
Most of the foods we eat undergo a cooking process before they are eaten. During such a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. These are considered markers of cookedness and can therefore be used as quality...
Saved in:
Published in: | Antioxidants 2022-11, Vol.11 (12), p.2324 |
---|---|
Main Authors: | , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
cited_by | |
---|---|
cites | cdi_FETCH-LOGICAL-c506t-afc62ba4b1640cab261c1d183dc22944868b06e6246c5583b6d31d6f1f43edb83 |
container_end_page | |
container_issue | 12 |
container_start_page | 2324 |
container_title | Antioxidants |
container_volume | 11 |
creator | Navajas-Porras, Beatriz Pérez-Burillo, Sergio Hinojosa-Nogueira, Daniel Pastoriza, Silvia Rufián-Henares, José Ángel |
description | Most of the foods we eat undergo a cooking process before they are eaten. During such a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. These are considered markers of cookedness and can therefore be used as quality indicators. In this work, we study the production of these compounds in different foods (both of plant and animal origin) that are cooked with different techniques. Additionally, we investigate correlations between the production of these markers of cookedness and the antioxidant capacity produced after in vitro digestion and fermentation. We observe that, in general, cereals and vegetables are more thermally damaged. Toasting and frying produce the highest concentrations of Maillard compounds whereas boiling the lowest. Furosine content shows a significant positive correlation with in vitro digestion data in fried foods, and with fermentation in roasted foods. Furfural content shows a significant positive correlation with in vitro digestion results in roasted foods, specifically in the Folin-Ciocalteu method. |
doi_str_mv | 10.3390/antiox11122324 |
format | article |
fullrecord | <record><control><sourceid>gale_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_df450602ebea485796b2c1c1262c8de6</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A744223641</galeid><doaj_id>oai_doaj_org_article_df450602ebea485796b2c1c1262c8de6</doaj_id><sourcerecordid>A744223641</sourcerecordid><originalsourceid>FETCH-LOGICAL-c506t-afc62ba4b1640cab261c1d183dc22944868b06e6246c5583b6d31d6f1f43edb83</originalsourceid><addsrcrecordid>eNptkk1v1DAQhqMKRKvSK8cqEhcuW_yVSXJBWq0oFFVCQsvZcuzJrpfEXuwsav99Z9tSuqj2wdb4nefVjKco3nF2IWXLPpow-XjDORdCCnVUnAhWw0y2gr96dj8uznLeMFotlw1r3xTHEqpKVFKeFN9-4GCIEvLab8vYl8s1ptEM5TKhmUYMU2mCK-f3Tt6RY7kwW2P9dFv6UC5i_IWuvIzR5bfF694MGc8ez9Pi5-Xn5eLr7Pr7l6vF_HpmKwbTzPQWRGdUx0ExazoB3HLHG-msEK1SDTQdAwShwFZVIztwkjvoea8kuq6Rp8XVA9dFs9Hb5EeTbnU0Xt8HYlppkyZvB9SuV-TJBHZoVFPVLXTCkp0AYRuHQKxPD6ztrhvRWao3meEAevgS_Fqv4h_d1rVqeUuAD4-AFH_vME969NniMJiAcZe1qKuGU-NBkvT9f9JN3KVArdqrAKjWSvxTrQwV4EMfydfuoXpeK0U_DYqT6uIFFW2Ho7cxYO8p_lKCTTHnhP1TjZzp_TDpw2GihPPnnXmS_x0deQffoMO2</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2756658352</pqid></control><display><type>article</type><title>Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods</title><source>Publicly Available Content Database</source><source>PubMed Central</source><creator>Navajas-Porras, Beatriz ; Pérez-Burillo, Sergio ; Hinojosa-Nogueira, Daniel ; Pastoriza, Silvia ; Rufián-Henares, José Ángel</creator><creatorcontrib>Navajas-Porras, Beatriz ; Pérez-Burillo, Sergio ; Hinojosa-Nogueira, Daniel ; Pastoriza, Silvia ; Rufián-Henares, José Ángel</creatorcontrib><description>Most of the foods we eat undergo a cooking process before they are eaten. During such a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. These are considered markers of cookedness and can therefore be used as quality indicators. In this work, we study the production of these compounds in different foods (both of plant and animal origin) that are cooked with different techniques. Additionally, we investigate correlations between the production of these markers of cookedness and the antioxidant capacity produced after in vitro digestion and fermentation. We observe that, in general, cereals and vegetables are more thermally damaged. Toasting and frying produce the highest concentrations of Maillard compounds whereas boiling the lowest. Furosine content shows a significant positive correlation with in vitro digestion data in fried foods, and with fermentation in roasted foods. Furfural content shows a significant positive correlation with in vitro digestion results in roasted foods, specifically in the Folin-Ciocalteu method.</description><identifier>ISSN: 2076-3921</identifier><identifier>EISSN: 2076-3921</identifier><identifier>DOI: 10.3390/antiox11122324</identifier><identifier>PMID: 36552533</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>antioxidant activity ; Antioxidants ; Cereals ; Chemicals ; Cookery ; Cooking ; Digestion ; Feces ; Fermentation ; Fermented food ; Food ; Food plants ; Fruits ; Furfural ; furosine ; Grain ; Health aspects ; HMF ; maillard reaction ; Proteins</subject><ispartof>Antioxidants, 2022-11, Vol.11 (12), p.2324</ispartof><rights>COPYRIGHT 2022 MDPI AG</rights><rights>2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2022 by the authors. 2022</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c506t-afc62ba4b1640cab261c1d183dc22944868b06e6246c5583b6d31d6f1f43edb83</cites><orcidid>0000-0001-6398-7496 ; 0000-0002-1428-4353 ; 0000-0002-2604-3303 ; 0000-0001-6211-5434</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2756658352/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2756658352?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25753,27924,27925,37012,37013,44590,53791,53793,75126</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36552533$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Navajas-Porras, Beatriz</creatorcontrib><creatorcontrib>Pérez-Burillo, Sergio</creatorcontrib><creatorcontrib>Hinojosa-Nogueira, Daniel</creatorcontrib><creatorcontrib>Pastoriza, Silvia</creatorcontrib><creatorcontrib>Rufián-Henares, José Ángel</creatorcontrib><title>Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods</title><title>Antioxidants</title><addtitle>Antioxidants (Basel)</addtitle><description>Most of the foods we eat undergo a cooking process before they are eaten. During such a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. These are considered markers of cookedness and can therefore be used as quality indicators. In this work, we study the production of these compounds in different foods (both of plant and animal origin) that are cooked with different techniques. Additionally, we investigate correlations between the production of these markers of cookedness and the antioxidant capacity produced after in vitro digestion and fermentation. We observe that, in general, cereals and vegetables are more thermally damaged. Toasting and frying produce the highest concentrations of Maillard compounds whereas boiling the lowest. Furosine content shows a significant positive correlation with in vitro digestion data in fried foods, and with fermentation in roasted foods. Furfural content shows a significant positive correlation with in vitro digestion results in roasted foods, specifically in the Folin-Ciocalteu method.</description><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Cereals</subject><subject>Chemicals</subject><subject>Cookery</subject><subject>Cooking</subject><subject>Digestion</subject><subject>Feces</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>Food</subject><subject>Food plants</subject><subject>Fruits</subject><subject>Furfural</subject><subject>furosine</subject><subject>Grain</subject><subject>Health aspects</subject><subject>HMF</subject><subject>maillard reaction</subject><subject>Proteins</subject><issn>2076-3921</issn><issn>2076-3921</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNptkk1v1DAQhqMKRKvSK8cqEhcuW_yVSXJBWq0oFFVCQsvZcuzJrpfEXuwsav99Z9tSuqj2wdb4nefVjKco3nF2IWXLPpow-XjDORdCCnVUnAhWw0y2gr96dj8uznLeMFotlw1r3xTHEqpKVFKeFN9-4GCIEvLab8vYl8s1ptEM5TKhmUYMU2mCK-f3Tt6RY7kwW2P9dFv6UC5i_IWuvIzR5bfF694MGc8ez9Pi5-Xn5eLr7Pr7l6vF_HpmKwbTzPQWRGdUx0ExazoB3HLHG-msEK1SDTQdAwShwFZVIztwkjvoea8kuq6Rp8XVA9dFs9Hb5EeTbnU0Xt8HYlppkyZvB9SuV-TJBHZoVFPVLXTCkp0AYRuHQKxPD6ztrhvRWao3meEAevgS_Fqv4h_d1rVqeUuAD4-AFH_vME969NniMJiAcZe1qKuGU-NBkvT9f9JN3KVArdqrAKjWSvxTrQwV4EMfydfuoXpeK0U_DYqT6uIFFW2Ho7cxYO8p_lKCTTHnhP1TjZzp_TDpw2GihPPnnXmS_x0deQffoMO2</recordid><startdate>20221124</startdate><enddate>20221124</enddate><creator>Navajas-Porras, Beatriz</creator><creator>Pérez-Burillo, Sergio</creator><creator>Hinojosa-Nogueira, Daniel</creator><creator>Pastoriza, Silvia</creator><creator>Rufián-Henares, José Ángel</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7T5</scope><scope>7TO</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>GNUQQ</scope><scope>H94</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M7P</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0001-6398-7496</orcidid><orcidid>https://orcid.org/0000-0002-1428-4353</orcidid><orcidid>https://orcid.org/0000-0002-2604-3303</orcidid><orcidid>https://orcid.org/0000-0001-6211-5434</orcidid></search><sort><creationdate>20221124</creationdate><title>Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods</title><author>Navajas-Porras, Beatriz ; Pérez-Burillo, Sergio ; Hinojosa-Nogueira, Daniel ; Pastoriza, Silvia ; Rufián-Henares, José Ángel</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c506t-afc62ba4b1640cab261c1d183dc22944868b06e6246c5583b6d31d6f1f43edb83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Cereals</topic><topic>Chemicals</topic><topic>Cookery</topic><topic>Cooking</topic><topic>Digestion</topic><topic>Feces</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>Food</topic><topic>Food plants</topic><topic>Fruits</topic><topic>Furfural</topic><topic>furosine</topic><topic>Grain</topic><topic>Health aspects</topic><topic>HMF</topic><topic>maillard reaction</topic><topic>Proteins</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Navajas-Porras, Beatriz</creatorcontrib><creatorcontrib>Pérez-Burillo, Sergio</creatorcontrib><creatorcontrib>Hinojosa-Nogueira, Daniel</creatorcontrib><creatorcontrib>Pastoriza, Silvia</creatorcontrib><creatorcontrib>Rufián-Henares, José Ángel</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Immunology Abstracts</collection><collection>Oncogenes and Growth Factors Abstracts</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>ProQuest Central Student</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Biological Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Antioxidants</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Navajas-Porras, Beatriz</au><au>Pérez-Burillo, Sergio</au><au>Hinojosa-Nogueira, Daniel</au><au>Pastoriza, Silvia</au><au>Rufián-Henares, José Ángel</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods</atitle><jtitle>Antioxidants</jtitle><addtitle>Antioxidants (Basel)</addtitle><date>2022-11-24</date><risdate>2022</risdate><volume>11</volume><issue>12</issue><spage>2324</spage><pages>2324-</pages><issn>2076-3921</issn><eissn>2076-3921</eissn><abstract>Most of the foods we eat undergo a cooking process before they are eaten. During such a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. These are considered markers of cookedness and can therefore be used as quality indicators. In this work, we study the production of these compounds in different foods (both of plant and animal origin) that are cooked with different techniques. Additionally, we investigate correlations between the production of these markers of cookedness and the antioxidant capacity produced after in vitro digestion and fermentation. We observe that, in general, cereals and vegetables are more thermally damaged. Toasting and frying produce the highest concentrations of Maillard compounds whereas boiling the lowest. Furosine content shows a significant positive correlation with in vitro digestion data in fried foods, and with fermentation in roasted foods. Furfural content shows a significant positive correlation with in vitro digestion results in roasted foods, specifically in the Folin-Ciocalteu method.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>36552533</pmid><doi>10.3390/antiox11122324</doi><orcidid>https://orcid.org/0000-0001-6398-7496</orcidid><orcidid>https://orcid.org/0000-0002-1428-4353</orcidid><orcidid>https://orcid.org/0000-0002-2604-3303</orcidid><orcidid>https://orcid.org/0000-0001-6211-5434</orcidid><oa>free_for_read</oa></addata></record> |
fulltext | fulltext |
identifier | ISSN: 2076-3921 |
ispartof | Antioxidants, 2022-11, Vol.11 (12), p.2324 |
issn | 2076-3921 2076-3921 |
language | eng |
recordid | cdi_doaj_primary_oai_doaj_org_article_df450602ebea485796b2c1c1262c8de6 |
source | Publicly Available Content Database; PubMed Central |
subjects | antioxidant activity Antioxidants Cereals Chemicals Cookery Cooking Digestion Feces Fermentation Fermented food Food Food plants Fruits Furfural furosine Grain Health aspects HMF maillard reaction Proteins |
title | Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods |
url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-25T02%3A53%3A12IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_doaj_&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Relationship%20of%20Thermal%20Treatment%20and%20Antioxidant%20Capacity%20in%20Cooked%20Foods&rft.jtitle=Antioxidants&rft.au=Navajas-Porras,%20Beatriz&rft.date=2022-11-24&rft.volume=11&rft.issue=12&rft.spage=2324&rft.pages=2324-&rft.issn=2076-3921&rft.eissn=2076-3921&rft_id=info:doi/10.3390/antiox11122324&rft_dat=%3Cgale_doaj_%3EA744223641%3C/gale_doaj_%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c506t-afc62ba4b1640cab261c1d183dc22944868b06e6246c5583b6d31d6f1f43edb83%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2756658352&rft_id=info:pmid/36552533&rft_galeid=A744223641&rfr_iscdi=true |