Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.)
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Food Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100437 |
Resumo: | Abstract Turmeric and saffron are spices with fatty acids and phenolic compounds that exert several human health benefits. Nonetheless, their bioavailability may be reduced by cooking that involves high temperatures. Thus, our aim was to evaluate the effects of domestic heat treatments with respect to untreated controls on these molecules assessed by spectrophotometry and gas chromatography: microwaving, boiling under pressure and boiling without it (compared by ANOVA, p < 0.05). All treatments reduced phenolic compounds in saffron, whereas only microwaving decreased them in turmeric. Turmeric curcumin was reduced by microwaving and boiling under pressure. Turmeric and saffron showed a different fatty acid profile, which was differentially affected depending on the treatment. In conclusion, although the functional and nutritional quality of these spices can be affected, turmeric is more resistant to heat than saffron and shows a better lipid profile with high unsaturated fatty acids even after treated. Also, boiling preserved potential health-promoting phenolic compounds and some unsaturated fatty acids. Although a risk of bioactive compound loss exists, the correct cooking method can reduced it. |
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Brazilian Journal of Food Technology |
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Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.)LipidsPolyphenolsCurcuminCookingSaffronTurmericAbstract Turmeric and saffron are spices with fatty acids and phenolic compounds that exert several human health benefits. Nonetheless, their bioavailability may be reduced by cooking that involves high temperatures. Thus, our aim was to evaluate the effects of domestic heat treatments with respect to untreated controls on these molecules assessed by spectrophotometry and gas chromatography: microwaving, boiling under pressure and boiling without it (compared by ANOVA, p < 0.05). All treatments reduced phenolic compounds in saffron, whereas only microwaving decreased them in turmeric. Turmeric curcumin was reduced by microwaving and boiling under pressure. Turmeric and saffron showed a different fatty acid profile, which was differentially affected depending on the treatment. In conclusion, although the functional and nutritional quality of these spices can be affected, turmeric is more resistant to heat than saffron and shows a better lipid profile with high unsaturated fatty acids even after treated. Also, boiling preserved potential health-promoting phenolic compounds and some unsaturated fatty acids. Although a risk of bioactive compound loss exists, the correct cooking method can reduced it.Instituto de Tecnologia de Alimentos - ITAL2020-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100437Brazilian Journal of Food Technology v.23 2020reponame:Brazilian Journal of Food Technologyinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITAL10.1590/1981-6723.20519info:eu-repo/semantics/openAccessCortez,Mariela ValentinaPerovic,Nilda RaquelSoria,Elio AndrésDefagó,María Danielaeng2020-04-15T00:00:00Zoai:scielo:S1981-67232020000100437Revistahttp://bjft.ital.sp.gov.br/https://old.scielo.br/oai/scielo-oai.phpbjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br1981-67231516-7275opendoar:2020-04-15T00:00Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.) |
title |
Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.) |
spellingShingle |
Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.) Cortez,Mariela Valentina Lipids Polyphenols Curcumin Cooking Saffron Turmeric |
title_short |
Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.) |
title_full |
Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.) |
title_fullStr |
Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.) |
title_full_unstemmed |
Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.) |
title_sort |
Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.) |
author |
Cortez,Mariela Valentina |
author_facet |
Cortez,Mariela Valentina Perovic,Nilda Raquel Soria,Elio Andrés Defagó,María Daniela |
author_role |
author |
author2 |
Perovic,Nilda Raquel Soria,Elio Andrés Defagó,María Daniela |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Cortez,Mariela Valentina Perovic,Nilda Raquel Soria,Elio Andrés Defagó,María Daniela |
dc.subject.por.fl_str_mv |
Lipids Polyphenols Curcumin Cooking Saffron Turmeric |
topic |
Lipids Polyphenols Curcumin Cooking Saffron Turmeric |
description |
Abstract Turmeric and saffron are spices with fatty acids and phenolic compounds that exert several human health benefits. Nonetheless, their bioavailability may be reduced by cooking that involves high temperatures. Thus, our aim was to evaluate the effects of domestic heat treatments with respect to untreated controls on these molecules assessed by spectrophotometry and gas chromatography: microwaving, boiling under pressure and boiling without it (compared by ANOVA, p < 0.05). All treatments reduced phenolic compounds in saffron, whereas only microwaving decreased them in turmeric. Turmeric curcumin was reduced by microwaving and boiling under pressure. Turmeric and saffron showed a different fatty acid profile, which was differentially affected depending on the treatment. In conclusion, although the functional and nutritional quality of these spices can be affected, turmeric is more resistant to heat than saffron and shows a better lipid profile with high unsaturated fatty acids even after treated. Also, boiling preserved potential health-promoting phenolic compounds and some unsaturated fatty acids. Although a risk of bioactive compound loss exists, the correct cooking method can reduced it. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100437 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232020000100437 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1981-6723.20519 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
publisher.none.fl_str_mv |
Instituto de Tecnologia de Alimentos - ITAL |
dc.source.none.fl_str_mv |
Brazilian Journal of Food Technology v.23 2020 reponame:Brazilian Journal of Food Technology instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Brazilian Journal of Food Technology |
collection |
Brazilian Journal of Food Technology |
repository.name.fl_str_mv |
Brazilian Journal of Food Technology - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br||bjftsec@ital.sp.gov.br |
_version_ |
1752128702237376512 |