Effect of thermal processing on antioxidant power and thiosulfinate content in Brussels sprouts juices

• Autorzy: Kot M. , Olech Z.
• Języki publikacji: EN

Abstrakty

EN

The aim of this study was to elucidate the influence of thermal processing at 22-95°C on the antioxidant ability of Brussels sprouts juice and its thiosulfinate content. The antioxidant power was determined by FRAP, Folin-Ciocalteu and DPPH radical scavenging methods. Thiosulfinate concentration was assayed by Han's procedure. It was shown that the increase of processing temperature decreased of the antioxidant ability determined by Folin-Ciocalteu method. However, FRAP and DPPH scavenging showed increase by 20% of the antioxidant power in the final heating step (95°C). The increasing processing temperature resulted in decreasing thiosulfinate concentration until the total loss. This proved that the thiosulfinate present in Brussels sprouts juice is thermolabile compound (not resistant for high temperature). The total loss of the thiosulfinate in high temperature did not reflect the change in antioxidant power. This fact indicated that there was no impact of the thiosulfinate on antioxidant abilities of Brussels sprouts juice or the impact was insignificant among the abundance of other antioxidants. The results showed a good correlation between FRAP and DPPH assays of antioxidant power determination in contrast to correlation with the data of Folin-Ciocalteu procedure.

Słowa kluczowe

EN

Brussels sprouts; antioxidant power; thiosulfinates; thermal processing; DPPH

PL

kapusta brukselska; moc przeciwutleniająca; tiosulfiniany; obróbka termiczna; DPPH

• Wydawca: Wydawnictwo Politechniki Łódzkiej
• Czasopismo: Biotechnology and Food Science
• Rocznik: 2017
• Tom: Vol. 81, nr 2
• Strony: 83--92
• Opis fizyczny: Bibliogr. 24 poz., wykr.

Twórcy

autor

Kot M.

• Department of Environmental Chemistry, Faculty of Chemistry, Jagiellonian University, 30-060 Kraków

autor

Olech Z.

• Department of Environmental Chemistry, Faculty of Chemistry, Jagiellonian University, 30-060 Kraków

Bibliografia

• 1. Podsędek A, Sosnowska D, Redzynia M, Anders B. Antioxidant capacity and content 1 of Brassica oleracea dietary antioxidants. J Agric Food Chem 2006, 41 (Suplement):49-58.
• 2. Podsędek A. Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. LWT-Food Sci and Tech 2007, 40:1-11.
• 3. Soengas P, Sotelo T, Velasco P, Cartea ME. Antioxidant properties of Brassica vegetables. Functional Plant Sci and Biotech 2011, 5 (Special Issue 2):43-55.
• 4. Block E, Dane AJ, Thomas S, Cody RB. Applications of direct analysis in real time–mass spectrometry (DART-MS) in allium chemistry. 2-Propenesulfenic and 2-propenesulfinic acids, diallyl trisulfane S-oxide and other reactive sulfur compounds from crushed garlic and other Alliums. J Agric Food Chem 2010, 58(8):4617-4625.
• 5. Sun T, Powers J, Tang J. Evaluation of the antioxidant activity of asparagus, broccoli and their juices. Food Chem 2007, 105:101-106.
• 6. Stoewsand GS. Bioactive organosulfur phytochemicals in Brassica oleracea vegetables – a review. Food Chem Toxic 1995, 33:537-543.
• 7. Kyung KH, Lee YC. Antimicrobial activities of sulfur compounds derived from Salk(en)yl-L-cysteine sulfoxides in Allium and Brassica. Food Rev Inter 2001, 17:183-198.
• 8. Rose P, Whiteman M, Moore PK, Zhu YZ. Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: The chemistry of potential therapeutic agents. Natural Products Reports 2005, 22:351-368.
• 9. Olech Z, Zaborska W, Kot M. Jack bean urease inhibition by crude juices of Allium and Brassica plants. Thiosulfinates determination. Food Chem 2014, 145:154-160.
• 10. Singleton VL, Orthofer R, Lamuela-Raventós RM. Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Methods in Enzymol 1999, 299:152-178.
• 11. Ikawa M, Schaper TD, Dollard CA, Sasner JJ. Utilization of Folin–Ciocalteu phenol reagent for the detection of certain nitrogen compounds. J Agric Food Chem 2003, 51(7): 1811-5.
• 12. Everette JD, Bryant QM, Green AM, Abbey YA, Wangila GW, Walker RB. Thorough study of reactivity of various compound classes toward the Folin−Ciocalteu reagent. J Agric Food Chem 2010, 58(14):8139-44.
• 13. Benzie IF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Anal Biochem 1996, 239(1):70-76.
• 14. Benkeblia N. Free-radical scavenging capacity and antioxidant properties of some selected onions (Allium cepa L.) and garlic (Allium sativum L.) extras. Braz Arch Biol Technol 2005, 48(5);753-759.
• 15. Tiveron AP, Melo PS, Bergamaschi KB, Vieira TMFS, Regitano-d’Arce MAB, Alencar SM. Antioxidant activity of brazilian vegetables and its relation with phenolic composition. Int J Mol Sci 2012, 13;8943-8957.
• 16. Marinova G, Batchvarov V. Evaluation of the methods for determination of the free radical scavenging activity by DPPH. Bulgarian J Agric Sci 2011, 17:11-24.
• 17. Han J, Lawson L, Han G, Han P. Spectrophotometric method for quantitative determination of allicin and total garlic thiosulfinates. Anal Biochem 1995, 225:157-160.
• 18. Chiavaro E, Mazzeo T, Visconti A, Manzi C, Fogliano V, Pellegrini N. Nutrional quality of sous vide cooked carrots and Brussels sprouts. J Agric Food Chem 2012, 60:6019-6025.
• 19. Prior RL, Wu X, Schaich K. Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J Agri Food Chem 2005, 53:4290-4302.
• 20. Berg R, Haenen GR, Berg H, Bast A. Applicability of an improved Trolox equivalent antioxidant capacity (TEAC) assay for evaluation of antioxidant capacity measurements of mixtures. Food Chem 1999, 66:511-517.
• 21. Sanchez-Moreno C, Larrauri JA, Saura-Calixto F. A Procedure to measure the antiradical efficiency of polyphenols. J Sci Food Agric 1998, 76:270-276.
• 22. Ozcelik B, Lee JH, Min DB. Effects of light, oxygen, and pH on the absorbance of 2,2-diphenyl-1-picrylhydrazyl. JFS: Food Chem Toxicol 2003, 68(2):487-490.
• 23. Jimenez-Monreal AM, Garcia-Diz L, Martinez-Tome M, Mariscal, M, Murcia MA. Influence of cooking methods on antioxidant activity of vegetables. J Food Sci 2009, 74(3):H97-H103.
• 24. Okada Y, Tanaka K, Sato E, Okajima H. Kinetic and mechanistic studies of allicin as an antioxidant. Org Biomol Chem 2006, 4:4113-4117.

Uwagi

Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę (zadania 2017).