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dc.contributor.authorLafarga, Tomás
dc.contributor.authorViñas, Inmaculada
dc.contributor.authorBobo, Gloria
dc.contributor.authorSimó, Joan
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-04-03T08:18:59Z
dc.date.available2019-06-25T09:42:21Z
dc.date.issued2018-04-12
dc.identifier.citationLafarga, Tomás, Inmaculada Viñas, Gloria Bobo, Joan Simó, and Ingrid Aguiló-Aguayo. 2018. "Effect Of Steaming And Sous Vide Processing On The Total Phenolic Content, Vitamin C And Antioxidant Potential Of The Genus Brassica". Innovative Food Science & Emerging Technologies 47: 412-420. Elsevier BV. doi:10.1016/j.ifset.2018.04.008.ca
dc.identifier.issn1466-8564ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/236
dc.description.abstractThis study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenoliccontent of various parts, including edible co-products, of severalBrassicavegetables. Overall, no significantdifferences were observed in the lightness of the samples after thermal processing, although the greenness andh0values of the samples were affected (p< 0.05). Similar profiles were observed for the leaves, inflorescences, andstalks of the studied crucifers. The stalks of some varieties, including broccoli cv. Parthenon and kale cv. Crispa,showed higher vitamin C contents compared to that of their inflorescences (p< 0.05). Both steaming andsous-videprocessing significantly reduced the vitamin C and total phenolic content of the crucifers studied(p< 0.05). The results demonstrated thatBrassicaco-products contain valuable and health-promoting sub-stances that can be lost during thermal processing; this must be considered when calculating the dietary intake ofthese compounds from cooked vegetables.Industrial relevance:The results obtained herein suggest thatBrassicastalks are as nutritious and healthy as theflorets or leaves, which are more commonly consumed as part of our diet. In addition, this study demonstratesthe potential ofBrassicaco-products as a resource for the extraction of antioxidant compounds and opens newcommercial opportunities for their use beyond their current applications in the food industry. The results alsohighlight that these compounds are mostly lost during processing and that the processing conditions should becarefully optimized to minimize their degradation.ca
dc.format.extent32ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofInnovative Food Science and Emerging Technologiesca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleEffect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassicaca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.subject.udc634ca
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2018.04.008ca
dc.contributor.groupPostcollitaca


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