RT Journal Article
T1 Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation
A1 Navajas-Porras, Beatriz
A1 Pérez-Burillo, Sergio
A1 Valverde-Moya, Álvaro Jesús
A1 Hinojosa-Nogueira, Daniel
A1 Pastoriza, Silvia
A1 Rufián-Henares, José Ángel
K1 Antioxidant capacity
K1 In vitro digestion–fermentation
K1 Thermal processing
K1 Cooking methods
K1 Plant foods
K1 Capacidad de absorbancia de radicales de oxígeno
K1 Verduras
K1 Microbiota
K1 Antioxidante
K1 Culinaria
AB 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.
PB MDPI
YR 2020
FD 2020-12-21
LK http://hdl.handle.net/10668/3603
UL http://hdl.handle.net/10668/3603
LA en
NO Navajas-Porras B, Pérez-Burillo S, Valverde-Moya ÁJ, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion-Fermentation. Antioxidants. 2020 Dec 21;9(12):1312
DS RISalud
RD Apr 6, 2025