Improvement of Bioactive Compound Levels, Antioxidant Activity, and Bioaccessibility of Carotenoids from Pereskia aculeata after Different Cooking Techniques,ACS Food Science & Technology

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Improvement of Bioactive Compound Levels, Antioxidant Activity, and Bioaccessibility of Carotenoids from Pereskia aculeata after Different Cooking Techniques
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-07-31 , DOI: 10.1021/acsfoodscitech.1c00162
Bruna Vitória Neves _{1,

2} , Leonardo M. de Souza Mesquita ₁ , Daniella Carisa Murador ₁ , Ana Isabel do Prado Cheberle _{1,

2} , Anna Rafaela Cavalcante Braga _{1,

3} , Adriana Zerlotti Mercadante ₄ , Veridiana Vera de Rosso ₁

Affiliation

Considering that cooking techniques can improve the sensory attributes of many foods, they also change their chemical composition, directly influencing the nutritional benefits. Pereskia aculeata (ora-pro-nobis) is a wild underexploited edible plant native to the Brazilian Atlantic Forest. Their leaves are widely incorporated in traditional dishes, such as pasta and flours, sauces, and salads. Thus, we studied the effects of different home cooking techniques (stir-frying, microwaving, and steaming) on the phytochemical composition, namely phenolic compounds, carotenoids, and vitamins. Also, the antioxidant activity and bioaccessibility of carotenoids were evaluated. The results showed that the microwaving technique leads to higher levels of extracted carotenoids and vitamins, besides higher antioxidant activity. The phenolic profiles of all samples were similar, but the steaming technique promoted higher phenolic content but the lowest carotenoids bioaccessibility and antioxidant activity. Meanwhile, stir-frying, despite promoting the lowest concentration of the extracted carotenoids, provides the best bioaccessibility. From a nutritional point of view, it is recommended that cooking techniques are alternated from day to day, and less frequently use the stir-frying method. Additionally, these results are essential for the improvement of dietary intake recommendations for bioactive compounds.

中文翻译：

不同烹饪技术后，刺槐中类胡萝卜素的生物活性化合物水平、抗氧化活性和生物可及性的改善

考虑到烹饪技术可以改善许多食物的感官属性，它们也会改变其化学成分，直接影响营养价值。Pereskia aculeata ( ora-pro-nobis)是一种原产于巴西大西洋森林的未开发的野生食用植物。它们的叶子被广泛用于传统菜肴中，如意大利面和面粉、酱汁和沙拉。因此，我们研究了不同的家庭烹饪技术（炒、微波炉和蒸）对植物化学成分的影响，即酚类化合物、类胡萝卜素和维生素。此外，还评估了类胡萝卜素的抗氧化活性和生物可及性。结果表明，微波技术除了具有更高的抗氧化活性外，还能提取出更高水平的类胡萝卜素和维生素。所有样品的酚类成分相似，但蒸煮技术促进了较高的酚类含量，但类胡萝卜素的生物可及性和抗氧化活性最低。同时，翻炒，尽管促进了提取的类胡萝卜素的最低浓度，但提供了最佳的生物可及性。从营养的角度来看，建议每天交替使用烹饪技术，少用炒菜的方法。此外，这些结果对于改善生物活性化合物的膳食摄入建议至关重要。

更新日期：2021-08-20

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