Nutritional values of raw and cooked ‘calçots’ (Allium cepa L. resprouts), an expanding crop
Visualitza/Obre
Autor/a
Sans, Silvia
Bobo, Gloria
Zudaire, Lorena
Lafarga, Tomás
Sabaté, Josep
Casals, Joan
Simó, Joan
Data de publicació
2019-04-11ISSN
0022-5142
Resum
‘Calçot’ is the Catalan name for the immature floral stems of second‐year onion resprouts of the Blanca Tardana de Lleida (BTL) landrace. Highly appreciated for their sensory attributes, these resprouts are typically consumed after roasting on an open fire. Now new preparations are appearing, helping to expand the market for ‘calçots’. This study aimed (i) to compare the nutritional and sensory characteristics of BTL ‘calçots’ versus other onion varieties; (ii) to analyze the effects of cooking and / or in vitro gastrointestinal digestion on the nutritional properties of ‘calçots’; and (iii) to determine the influence of the environment on the antioxidant properties of ‘calçots’.
RESULTS
The nutritional and sensory characteristics of both raw and cooked ‘calçots’ differed between varieties, with the exception of some minerals. Flavonoid content decreased by 85% during cooking, and total phenolic content decreased by 30%. By contrast, antioxidant activity increased after cooking. Most traits had a nonlinear response to heating, and differences between varieties generally decreased after cooking. Location also had a strong effect on antioxidant activity. In vitro digestion of cooked ‘calçots’ sharply decreased antioxidant activity after the intestinal phase. The only significant genotypic correlation between sensory and nutritional quality was the correlation between sweetness and ash content (R = −0.97).
CONCLUSION
Cooked BTL ‘calçots’ are within the limits of the onion domain for nutritional properties, and the variability reported for onion bulbs is also present in resprouts. The effects of the environment, cooking, and in vitro digestion clearly overlap the genetic effects. © 2019 Society of Chemical Industry
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Matèries (CDU)
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
Pàgines
30
Publicat per
Wiley
Publicat a
Journal of the Science of Food and Agriculture
Citació
Sans, Silvia, Gloria Bobo, Lorena Zudaire, Tomás Lafarga, Josep Sabaté, Joan Casals, and Joan Simó. 2019. "Nutritional Values Of Raw And Cooked ‘Calçots’ ( Allium Cepa L. Resprouts), An Expanding Crop". Journal Of The Science Of Food And Agriculture 99 (11): 4985-4992. doi:10.1002/jsfa.9733.
Programa
Postcollita
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