(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?
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(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility? / Huarte, Estíbaliz; Trius-Soler, Marta; Domínguez-Fernández, Maite; De Peña, María Paz; Cid, Concepción.
In: International Journal of Food Sciences and Nutrition, Vol. 73, No. 2, 2022, p. 184-194.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - (Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?
AU - Huarte, Estíbaliz
AU - Trius-Soler, Marta
AU - Domínguez-Fernández, Maite
AU - De Peña, María Paz
AU - Cid, Concepción
N1 - Publisher Copyright: © 2021 Taylor & Francis Group, LLC.
PY - 2022
Y1 - 2022
N2 - This study aims to evaluate whether sous-vide cooking better preserves the (poly)phenol content and profile of red and white cardoon stalks versus traditional boiling, both before and after simulated oral-gastro-intestinal digestion. Thirty one (poly)phenols were quantified in red and white cardoon by HPLC-MS/MS, phenolic acids being >95%, and 5–caffeoylquinic and 1,5–dicaffeoylquinic acids the major ones. Although both varieties showed a similar profile, raw red cardoon had 1.7-fold higher (poly)phenol content than raw white cardoon. Culinary treatments decreased (poly)phenol content, but sous-vide cooked cardoon had a greater content than the boiled one, suggesting a protective effect. After gastrointestinal digestion, (poly)phenol bioaccessibility of boiled and sous-vide cooked cardoon (52.6–90.5%) was higher than that of raw samples (0.2–0.7%), although sous-vide system no longer played a protective effect compared to boiling. In summary, red cardoon was a richer source of bioaccessible (poly)phenols than white cardoon, even sous-vide cooked or boiled.
AB - This study aims to evaluate whether sous-vide cooking better preserves the (poly)phenol content and profile of red and white cardoon stalks versus traditional boiling, both before and after simulated oral-gastro-intestinal digestion. Thirty one (poly)phenols were quantified in red and white cardoon by HPLC-MS/MS, phenolic acids being >95%, and 5–caffeoylquinic and 1,5–dicaffeoylquinic acids the major ones. Although both varieties showed a similar profile, raw red cardoon had 1.7-fold higher (poly)phenol content than raw white cardoon. Culinary treatments decreased (poly)phenol content, but sous-vide cooked cardoon had a greater content than the boiled one, suggesting a protective effect. After gastrointestinal digestion, (poly)phenol bioaccessibility of boiled and sous-vide cooked cardoon (52.6–90.5%) was higher than that of raw samples (0.2–0.7%), although sous-vide system no longer played a protective effect compared to boiling. In summary, red cardoon was a richer source of bioaccessible (poly)phenols than white cardoon, even sous-vide cooked or boiled.
KW - (Poly)phenols
KW - Boiling
KW - Cynara
KW - Gastrointestinal digestion
KW - Heat treatment
KW - Sous-vide cooking
UR - http://www.scopus.com/inward/record.url?scp=85113736015&partnerID=8YFLogxK
U2 - 10.1080/09637486.2021.1966396
DO - 10.1080/09637486.2021.1966396
M3 - Journal article
C2 - 34425722
AN - SCOPUS:85113736015
VL - 73
SP - 184
EP - 194
JO - International Journal of Food Sciences and Nutrition
JF - International Journal of Food Sciences and Nutrition
SN - 0963-7486
IS - 2
ER -
ID: 280724743