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Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation

The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play a ro...

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Autores principales: Navajas-Porras, Beatriz, Pérez-Burillo, Sergio, Valverde-Moya, Álvaro Jesús, Hinojosa-Nogueira, Daniel, Pastoriza, Silvia, Rufián-Henares, José Ángel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767424/
https://www.ncbi.nlm.nih.gov/pubmed/33371445
http://dx.doi.org/10.3390/antiox9121312
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author Navajas-Porras, Beatriz
Pérez-Burillo, Sergio
Valverde-Moya, Álvaro Jesús
Hinojosa-Nogueira, Daniel
Pastoriza, Silvia
Rufián-Henares, José Ángel
author_facet Navajas-Porras, Beatriz
Pérez-Burillo, Sergio
Valverde-Moya, Álvaro Jesús
Hinojosa-Nogueira, Daniel
Pastoriza, Silvia
Rufián-Henares, José Ángel
author_sort Navajas-Porras, Beatriz
collection PubMed
description The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play a role. In this work, the antioxidant capacity of 42 foods of vegetable origin was evaluated after in vitro digestion and fermentation. All foods were studied both raw and after different thermal processing methods, such as boiling, grilling roasting, frying, toasting and brewing. The cooking methods had an impact on the antioxidant capacity of the digested and fermented fractions, allowing the release and transformation of antioxidant compounds. In general, the fermented fraction accounted for up to 80–98% of the total antioxidant capacity. The most antioxidant foods were cocoa and legumes, which contributed to 20% of the daily antioxidant capacity intake. Finally, it was found that the antioxidant capacity of the studied foods was much higher than those reported by other authors since digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota.
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spelling pubmed-77674242020-12-28 Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation Navajas-Porras, Beatriz Pérez-Burillo, Sergio Valverde-Moya, Álvaro Jesús Hinojosa-Nogueira, Daniel Pastoriza, Silvia Rufián-Henares, José Ángel Antioxidants (Basel) Article The antioxidant capacity of foods is essential to complement the body’s own endogenous antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin. Although every kind of food has a different antioxidant capacity, thermal processing or cooking methods also play a role. In this work, the antioxidant capacity of 42 foods of vegetable origin was evaluated after in vitro digestion and fermentation. All foods were studied both raw and after different thermal processing methods, such as boiling, grilling roasting, frying, toasting and brewing. The cooking methods had an impact on the antioxidant capacity of the digested and fermented fractions, allowing the release and transformation of antioxidant compounds. In general, the fermented fraction accounted for up to 80–98% of the total antioxidant capacity. The most antioxidant foods were cocoa and legumes, which contributed to 20% of the daily antioxidant capacity intake. Finally, it was found that the antioxidant capacity of the studied foods was much higher than those reported by other authors since digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota. MDPI 2020-12-21 /pmc/articles/PMC7767424/ /pubmed/33371445 http://dx.doi.org/10.3390/antiox9121312 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Navajas-Porras, Beatriz
Pérez-Burillo, Sergio
Valverde-Moya, Álvaro Jesús
Hinojosa-Nogueira, Daniel
Pastoriza, Silvia
Rufián-Henares, José Ángel
Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation
title Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation
title_full Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation
title_fullStr Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation
title_full_unstemmed Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation
title_short Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation
title_sort effect of cooking methods on the antioxidant capacity of plant foods submitted to in vitro digestion–fermentation
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7767424/
https://www.ncbi.nlm.nih.gov/pubmed/33371445
http://dx.doi.org/10.3390/antiox9121312
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