Navajas-Porras, BeatrizPérez-Burillo, SergioValverde-Moya, Álvaro JesúsHinojosa-Nogueira, DanielPastoriza, SilviaRufián-Henares, José Ángel2022-04-292022-04-292020-12-21Navajas-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):1312http://hdl.handle.net/10668/3603The 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.enAtribución 4.0 Internacionalhttp://creativecommons.org/licenses/by/4.0/Antioxidant capacityIn vitro digestion–fermentationThermal processingCooking methodsPlant foodsCapacidad de absorbancia de radicales de oxígenoVerdurasMicrobiotaAntioxidanteCulinariaMedical Subject Headings::Chemicals and Drugs::Chemical Actions and Uses::Specialty Uses of Chemicals::Protective Agents::AntioxidantsMedical Subject Headings::Phenomena and Processes::Metabolic Phenomena::Metabolism::Carbohydrate Metabolism::FermentationMedical Subject Headings::Phenomena and Processes::Microbiological Phenomena::MicrobiotaMedical Subject Headings::Technology and Food and Beverages::Technology, Industry, and Agriculture::Industry::Food Industry::Food Handling::CookingMedical Subject Headings::Technology and Food and Beverages::Technology, Industry, and Agriculture::Manufactured Materials::Cooking and Eating UtensilsMedical Subject Headings::Technology and Food and Beverages::Food and Beverages::Food::Vegetables::FabaceaeMedical Subject Headings::Phenomena and Processes::Physiological Phenomena::Nutritional Physiological Phenomena::Nutrition Processes::DigestionMedical Subject Headings::Phenomena and Processes::Physiological Phenomena::Nutritional Physiological Phenomena::Dietresearch article33371445Acceso abierto10.3390/antiox91213122076-3921PMC7767424