Stability of bioactive compounds in minimally processed beet according to the cooking methods

Detalhes bibliográficos
Autor(a) principal: Ramos, Juliana Arruda
Data de Publicação: 2017
Outros Autores: Furlaneto, Karina Aparecida, Lundgren, Giovanna Alencar, Mariano-nasser, Flávia Aparecida De Carvalho, MendonÇa, Veridiana Zocoler, Nasser, Maurício Dominguez, Vieites, Rogério Lopes
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1590/1678-457x.11817
http://hdl.handle.net/11449/157550
Resumo: Abstract The current study aimed to determine the functional propriety of fresh beets under different cooking methods through the quantification of bioactives compounds. Beets were chosen for uniformity of size, color and absence of defects. They were thoroughly washed in running water to remove dirt, manually peeled with a knife, sliced through a stainless-steel food processor (5 mm slicing disc) and submitted to four different cooking methods: steaming, pressure, oven-baked and hot-water immersion. Analysis were performed in both uncooked and cooked beets to evaluate antioxidant activity, total phenolic content, carotenoids, flavonoids and betalains. The experiment was completely randomized design (CRD). Data were subjected to analysis of variance (F test) and means were compared by Tukey test (p < 0.05). Oven-baked beets preserve most of the bioactive coumpouds, maintaining better levels of carotenoids, flavonoids, betacyanin and betaxanthin than the other cooking methods. The antioxidant activity was similar between the treatments, except in the pressure. Moreover, different cooking methods did not affect phenolic compounds concentration in beets.
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spelling Stability of bioactive compounds in minimally processed beet according to the cooking methodsBeta vulgaris L.antioxidantsbetalainsAbstract The current study aimed to determine the functional propriety of fresh beets under different cooking methods through the quantification of bioactives compounds. Beets were chosen for uniformity of size, color and absence of defects. They were thoroughly washed in running water to remove dirt, manually peeled with a knife, sliced through a stainless-steel food processor (5 mm slicing disc) and submitted to four different cooking methods: steaming, pressure, oven-baked and hot-water immersion. Analysis were performed in both uncooked and cooked beets to evaluate antioxidant activity, total phenolic content, carotenoids, flavonoids and betalains. The experiment was completely randomized design (CRD). Data were subjected to analysis of variance (F test) and means were compared by Tukey test (p < 0.05). Oven-baked beets preserve most of the bioactive coumpouds, maintaining better levels of carotenoids, flavonoids, betacyanin and betaxanthin than the other cooking methods. The antioxidant activity was similar between the treatments, except in the pressure. Moreover, different cooking methods did not affect phenolic compounds concentration in beets.Universidade Estadual Paulista Faculty of Agronomic SciencesUniversidade Estadual Paulista Faculty of Agronomic SciencesSociedade Brasileira de Ciência e Tecnologia de AlimentosUniversidade Estadual Paulista (Unesp)Ramos, Juliana ArrudaFurlaneto, Karina AparecidaLundgren, Giovanna AlencarMariano-nasser, Flávia Aparecida De CarvalhoMendonÇa, Veridiana ZocolerNasser, Maurício DominguezVieites, Rogério Lopes2018-11-12T17:25:52Z2018-11-12T17:25:52Z2017info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article0-0application/pdfhttp://dx.doi.org/10.1590/1678-457x.11817Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, n. ahead, p. 0-0, 2017.0101-2061http://hdl.handle.net/11449/15755010.1590/1678-457x.11817S0101-20612017005026108S0101-20612017005026108.pdfSciELOreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Science and Technology0,467info:eu-repo/semantics/openAccess2024-01-18T06:32:02Zoai:repositorio.unesp.br:11449/157550Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T23:22:25.116736Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Stability of bioactive compounds in minimally processed beet according to the cooking methods
title Stability of bioactive compounds in minimally processed beet according to the cooking methods
spellingShingle Stability of bioactive compounds in minimally processed beet according to the cooking methods
Ramos, Juliana Arruda
Beta vulgaris L.
antioxidants
betalains
title_short Stability of bioactive compounds in minimally processed beet according to the cooking methods
title_full Stability of bioactive compounds in minimally processed beet according to the cooking methods
title_fullStr Stability of bioactive compounds in minimally processed beet according to the cooking methods
title_full_unstemmed Stability of bioactive compounds in minimally processed beet according to the cooking methods
title_sort Stability of bioactive compounds in minimally processed beet according to the cooking methods
author Ramos, Juliana Arruda
author_facet Ramos, Juliana Arruda
Furlaneto, Karina Aparecida
Lundgren, Giovanna Alencar
Mariano-nasser, Flávia Aparecida De Carvalho
MendonÇa, Veridiana Zocoler
Nasser, Maurício Dominguez
Vieites, Rogério Lopes
author_role author
author2 Furlaneto, Karina Aparecida
Lundgren, Giovanna Alencar
Mariano-nasser, Flávia Aparecida De Carvalho
MendonÇa, Veridiana Zocoler
Nasser, Maurício Dominguez
Vieites, Rogério Lopes
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
dc.contributor.author.fl_str_mv Ramos, Juliana Arruda
Furlaneto, Karina Aparecida
Lundgren, Giovanna Alencar
Mariano-nasser, Flávia Aparecida De Carvalho
MendonÇa, Veridiana Zocoler
Nasser, Maurício Dominguez
Vieites, Rogério Lopes
dc.subject.por.fl_str_mv Beta vulgaris L.
antioxidants
betalains
topic Beta vulgaris L.
antioxidants
betalains
description Abstract The current study aimed to determine the functional propriety of fresh beets under different cooking methods through the quantification of bioactives compounds. Beets were chosen for uniformity of size, color and absence of defects. They were thoroughly washed in running water to remove dirt, manually peeled with a knife, sliced through a stainless-steel food processor (5 mm slicing disc) and submitted to four different cooking methods: steaming, pressure, oven-baked and hot-water immersion. Analysis were performed in both uncooked and cooked beets to evaluate antioxidant activity, total phenolic content, carotenoids, flavonoids and betalains. The experiment was completely randomized design (CRD). Data were subjected to analysis of variance (F test) and means were compared by Tukey test (p < 0.05). Oven-baked beets preserve most of the bioactive coumpouds, maintaining better levels of carotenoids, flavonoids, betacyanin and betaxanthin than the other cooking methods. The antioxidant activity was similar between the treatments, except in the pressure. Moreover, different cooking methods did not affect phenolic compounds concentration in beets.
publishDate 2017
dc.date.none.fl_str_mv 2017
2018-11-12T17:25:52Z
2018-11-12T17:25:52Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1590/1678-457x.11817
Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, n. ahead, p. 0-0, 2017.
0101-2061
http://hdl.handle.net/11449/157550
10.1590/1678-457x.11817
S0101-20612017005026108
S0101-20612017005026108.pdf
url http://dx.doi.org/10.1590/1678-457x.11817
http://hdl.handle.net/11449/157550
identifier_str_mv Food Science and Technology. Sociedade Brasileira de Ciência e Tecnologia de Alimentos, n. ahead, p. 0-0, 2017.
0101-2061
10.1590/1678-457x.11817
S0101-20612017005026108
S0101-20612017005026108.pdf
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food Science and Technology
0,467
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 0-0
application/pdf
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv SciELO
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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