Effect of hydrothermal processing on phenolic acids and flavonols contents in selected Brassica vegetables

• Autorzy: Sikora E. , Cieslik E. , Filipiak-Florkiewicz A. , Leszczynska T.

Warianty tytułu

PL

Wpływ procesów hydrotermicznych na zawartość kwasów fenolowych i flawonoli w wybranych warzywach kapustowatych

• Języki publikacji: EN

Abstrakty

EN

Background. Commonly occurring diseases can have the origin in oxidative processes ongoing in the human body. Vegetables of Brassicaceae family are the essential sources of natural antioxidants, especially phenolic compounds, in the human diet. The research was aimed to estimate the content of phenolic compounds in selected vegetables and their quantity changes during hydrothermal processes. Material and methods. The vegetables subjected to analysis were: kale, broccoli, Brussels sprouts, and white and green cauliflower. The fresh and processed (blanched, cooked, frozen, cooked after freezing) vegetables were freeze-dried. The levels of phenolic acids and flavonols by HPLC method were estimated. Results. The presence of derivatives of hydroxycinnamic acid, mainly of caffeic acid, p-coumaric acid, sinapic acid and of flavonols - kaempferol, and in smaller amounts of quercetin was found. The largest amounts of above components were present in kale (total 94.4 mg-100 g'1 of fresh matter), whereas the smallest amounts were found in white and green cauliflower - 3.6 mg-100 g’1 f.m. and 3.03 mg-100 g'1 f.m., respectively. The applied technological processes contributed to lover amounts of all tested compounds depending on the process and the vegetable kind. The biggest loses, up to 70-80%, took place during cooking of raw and previously frozen vegetables. Conclusions. Analysed Brassicaceae were characterized by high contents of the investigated flavonoids. The best source of those compounds was kale whereas the smallest amounts of searched components were presented in cauliflowers. The used hydrothermal processes led to losses of searched compounds.

PL

Cel. Przyczyną wielu współczesnych chorób są procesy oksydacyjne zachodzące w organizmie człowieka. Warzywa kapustowate (Brassicaceae) są bogatym źródłem antyoksydantów, szczególnie związków fenolowych w diecie człowieka. Celem badawczym było oznaczenie zawartości związków fenolowych w wybranych warzywach kapustowatych oraz ich zmian w wyniku obróbki hydrotermicznej. Materiał i metodyka. Materiałem badawczym były: jarmuż, brokuł, kapusta brukselska oraz biały i zielony kalafior. Warzywa świeże oraz poddane obróbce hydrotermicznej (blanszowanie, gotowanie, mrożenie po blanszowaniu, gotowanie po mrożeniu) były liofilizowane. Zawartość kwasów fenolowych i flawonoli w uzyskanym materiale oznaczono metodą HPLC. Wyniki. W warzywach stwierdzono obecność pochodnych kwasu hydroksycynamonowego, głównie kwasu kawowego, p-kumarowego i sinapowego, a także flawonoli - kempferolu i kwercetyny, w mniejszej ilości. Najwięcej tych związków zawierał jarmuż (w sumie 94,4 mg na 100 g ś.m.), a najmniej kalafior o róży białej i o róży zielonej - odpowiednio 3,6 i 3,03 mg/100 g. We wszystkich warzywach odnotowano zmniejszenie zawartości badanych związków w wyniku zastosowanych procesów technologicznych. Największe straty, rzędu ok. 70-80%, nastąpiły w procesie gotowania warzyw surowych i uprzednio zamrożonych. Wnioski. Badane warzywa charakteryzowały się dużą zawartością flawonoidów, na które składały się pochodne kwasu hydroksycynamonowego oraz flawonole, głównie glikozydy kempferolu. Najlepszym źródłem tych związków był jarmuż, natomiast najmniejsze ilości zawierały kalafiory. Procesy hydrotermiczne powodowały straty badanych związków.

Słowa kluczowe

EN

hydrothermal processing; phenolic acid; flavonol content; Brassica; vegetable

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2012
• Tom: 11
• Numer: 1
• Opis fizyczny: p.45-51,ref.

Twórcy

autor

Sikora E.

• Department of Human Nutrition, Agricultural University in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Cieslik E.

autor

Filipiak-Florkiewicz A.

autor

Leszczynska T.

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