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

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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.
Rocznik
Strony
83--92
Opis fizyczny
Bibliogr. 24 poz., wykr.
Twórcy
autor
  • Department of Environmental Chemistry, Faculty of Chemistry, Jagiellonian University, 30-060 Kraków
autor
  • Department of Environmental Chemistry, Faculty of Chemistry, Jagiellonian University, 30-060 Kraków
Bibliografia
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  • 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.
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  • 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.
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  • 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.
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  • 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.
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Uwagi
Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę (zadania 2017).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-5f5b17cd-3d1d-4b11-a837-e42f9c2a0e19
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