Improving the Antioxidant Activity and Flavor of Faba (Vicia faba L.) Leaves by Domestic Cooking Methods.

Faba leaves are an unusual vegetable which contain not only a range of functional phytochemicals, but also certain undesirable flavors, which limit their consumption. In this study, several cooking methods (microwaving, roasting, steaming, and boiling), which are expected to reduce the odd flavors, were evaluated in terms of both health benefit effects and odd flavor factors, including antioxidant activities and the content of non-volatile and volatile organic compounds (VOCs). A cooking time of 5 min was selected because of the high content of l-dopa (l-3,4-dihydroxyphenylalanine) and aim of reducing the undesirable flavors of the cooked faba leaves. Microwaving and steaming significantly increased the l-dopa content by 24% and 19%, respectively. Roasting specifically increased the content of flavonols, exhibiting a 28% increase of kaempferol-3-O-arabinoside-7-O-rhamnoside, representatively, whereas boiling decreased about 50% of most phytochemicals evaluated. Microwaving and steaming treatments significantly increased the antioxidant activities. The l-dopa content and antioxidant activities of the processed faba leaves were strongly positively correlated with either an R2 = 0.863 of DPPH radical scavenging activity or an R2 = 0.856 value of ABTS radical scavenging activity, showing that l-dopa was a key antioxidant. All cooking methods potentially improved the flavor of the cooked faba leaves compared with that of the fresh leaves, because they significantly reduced the contents of VOCs such as alcohols, aldehydes, and ketones. These VOCs were the main components (>90%) in the fresh leaves. Adverse aromatic hydrocarbons were newly formed by the microwaving treatment, typically producing p-xylene, which is known to be a harmful dose-dependent compound, but they were not detected in leaves processed by the other cooking methods; therefore, although microwaving efficiently increased antioxidant activity, the chemical safety of the aromatic hydrocarbons produced need further study.

Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food.

Deep-frying in virgin olive oil (VOO) is favorable due to its desirable composition and high content of bioactive compounds that can be transferred to fried food. The main goal of this work was to investigate the evolution of VOO metabolic profile during consecutive deep-frying cycles and assess the transfer of metabolites to French fries. The evolution of 56 compounds was monitored by two complementary liquid chromatography methods, using mass spectrometry, diode array, and fluorescence detectors. Sterols and lignans were remarkably stable (greater than 70 % retention in frying oil). Seven out of the ten compounds' classes identified in the oil were transferred to the fried food. Potatoes fried in Arbequina oil from Brazil incorporated the highest amounts of VOO minor components, among the analyzed samples, and sterols presented the highest transfer rate. French fries were enriched by VOO bioactive compounds during deep-frying, especially on the first two days, improving their nutritional value.

Impact of different cooking methods on the chemical profile of high-oleic acid peanut seeds.

High oleic acid (OA) peanut seeds (PS) can be beneficial for human health. However, chemical variations in high-OA PS after domestic cooking are not fully understood. In order to investigate the impact of different cooking methods on the chemical profile of high-OA PS, widely established metabolomics approach was employed to identify the relative contents of PS metabolites. Herein, 630 metabolites within 27 categories were characterized in PS, of which 141, 157, 402 differential metabolites were observed in each treatment group (boiling, baking, and frying) when compared to the raw seed. Accordingly, bioactive substances were maximally preserved in baked high-OA PS. Further conventional methods (HPLC-UV/GC-MS) quantified the absolute composition of amino and fatty acids, verifying the reliability of metabolomic analysis. Collectively, the understanding of the phytochemical substances in relation to the domestic cooking method established a foundation for future high-OA PS processing.

Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots (Daucus carota L.).

Epidemiological data suggest that consuming diets rich in carotenoids can reduce the risk of developing several non-communicable diseases. Thus, we investigated the extent to which carotenoid contents of foods can be increased by the choice of food matrices with naturally high carotenoid contents and thermal processing methods that maintain their stability. For this purpose, carotenoids of 15 carrot (Daucus carota L.) cultivars of different colors were assessed with UHPLC-DAD-ToF-MS. Additionally, the processing effects of air drying, air frying, and deep frying on carotenoid stability were applied. Cultivar selection accounted for up to 12.9-fold differences in total carotenoid content in differently colored carrots and a 2.2-fold difference between orange carrot cultivars. Air frying for 18 and 25 min and deep frying for 10 min led to a significant decrease in total carotenoid contents. TEAC assay of lipophilic extracts showed a correlation between carotenoid content and antioxidant capacity in untreated carrots.

Establishment of an appropriate method for determining multiple heterocyclic amines in soy products processed with various methods.

A method using UPLC-MS/MS and a core-shell C18 column was developed to simultaneously determine 21 heterocyclic amines (HAs) in 15 min. Appropriate QuEChERS conditions were also established to conveniently extract HAs from soy products cooked with various methods. These conditions presented good analytical performance; limit of detection, limit of quantification, recovery (%), repeatability (coefficient of variation (CV) %) and intermediate precision (CV%) were 0.008 âˆ¼ 0.150 ng/g, 0.025 âˆ¼ 0.500 ng/g, 62 âˆ¼ 91%, ≤ 28% and ≤ 23% for tofu sample, and 0.003 âˆ¼ 0.100 ng/g, 0.010 âˆ¼ 0.350 ng/g, 64 âˆ¼ 93%, ≤ 19% and ≤ 20% for soy milk sample, respectively. HAs contents in the samples increased with cooking temperature and time. The tofu samples cooked by frying had much higher HAs content than those cooked by boiling and roasting. Norharman and Harman mainly contributed HAs content in all samples. For the general population in Taiwan, the highest estimated level of HAs consumed from the samples is 373.67 ng/day.

Mulheres Comem, Mães Cozinham: uma aproximação da construção da maternidade e das práticas culinárias domésticas na Amazônia Ocidental Brasileira / Women eat, Mothers cook: motherhood and cooking practices in Western Brazilian Amazon

Resumo Este artigo objetiva descrever e discutir as maneiras como a maternidade é praticada e representada nas práticas culinárias domésticas das mulheres na Amazônia ocidental brasileira. Desenvolvemos um estudo qualitativo descritivo, conduzimos entrevistas em profundidade com 16 mulheres que eram mães e que cozinhavam em domicílio. Os dados foram analisados identificando as unidades de significância regulares, expressivas e significativas coletadas por meio das entrevistas. Essas mulheres, quando não tinham filhos, realizavam práticas culinárias atendendo suas demandas pessoais e horários do trabalho extradomiciliar. A partir da gestação, porém mais marcadamente após o parto, as mulheres modificam suas práticas culinárias se apropriando das ideias hegemônicas pré-construídas do que é ser uma mãe, desenvolvendo atividades culinárias mais rotineiras, não discricionárias, focadas no cuidado dos membros da família e com maior investimento de tempo e esforço. Estas mudanças reforçam a concepção de que a relação mãe e criança deve estar orientada para uma maternidade intensiva.

Abstract This paper describes and discusses how motherhood is practiced and represented in women's domestic cooking practices in Western Brazilian Amazon. A descriptive and qualitative study was conducted with 16 women cooks using in-depth interviews. Data were analyzed by identifying the regular, expressive and significant units of significance. These women, when childless, cooked to meet their individual needs and out-of-home work schedules. During pregnancy, but specially after birth, women modify their cooking practices, appropriating the preconceived hegemonic ideas on what it means to be a mother, focused on homemaking and greater investment of time and effort. Such changes reinforce the belief that mother-child relations should involve intensive motherhood.

Influence of Domestic Cooking on Quality, Nutrients and Bioactive Substances of Undaria pinnatifida.

Undaria pinnatifida (UP) is a brown algae commonly consumed as food in Asian countries. The purpose of this study was to compare the effects of different domestic cooking methods (i.e., air frying (AF), microwaving, and high temperature and pressure (HTP) cooking) on the nutritional and bioactive substances in UP, as well as on UP color and texture, in order to identify methods to retain beneficial components better. In this study, microwave treatment resulted in better retention of color, polysaccharide (4.17 ± 0.07 mg glucose equivalents (GE)/g dry weight (dw) ), total phenol content (TPC) (1.50 ± 0.0062 mg gallic acid equivalents (GAE)/g dw) as well as chlorophyll a (18.18 ± 0.41 mg/g fresh weight (fw) ) and fucoxanthin (281.78 ± 17.06 µg/g dw). HTP treatment increased the TPC of UP (1.69 ± 0.0075 mg GAE/g dw), and AF treatment resulted in a lower loss of total amino acids (2.14 ± 0.15%). Overall, microwave cooking appeared to be the best among the three in producing cooked UP with high quality. This study provided a useful guideline in selection of cooking for UP which could retain more health-beneficial substances and yield products with better eating qualities to improve human diet.

Loss or Gain of Lipophilic Bioactive Compounds in Vegetables after Domestic Cooking? Effect of Steaming and Boiling.

Lipophilic antioxidants are essential components, which have been pointed as bioactive beneficial for human health. This study aimed at evaluating the effect of domestic cooking (boiling, steaming) on the main carotenoids (lutein and ß-carotene) and tocols in four different green leafy vegetables: Sonchus asper L. Hill, Sonchus oleraceus L., Spinacia oleracea L. and Cichorium intybus L. The total content of the analyzed compounds was determined following the method of alkaline hydrolysis of the matrix and solvent extraction. The leaching of soluble solids after domestic cooking was found to determine a gain in the investigated bioactive compounds in the cooked vegetables, so to cause an apparent content increase in all leafy vegetables, when expressed as mg/100 g dry matter. Considering solid losses, all lipophilic compounds were not affected by boiling; on the contrary, steaming slightly significantly decreased the contents of lutein and ß-carotene (on average 20 and 15%, respectively).

Evaluating the effect of cooking and gastrointestinal digestion in modulating the bio-accessibility of different bioactive compounds of eggs.

Eggs' nutritional value has been enhanced by enriching hen's diet with bioactive compounds, but factors influencing bio-accessibility are unspecified. This study investigated the effect of hen breed, diet enrichment, and cooking methods in modulating the egg compounds' bio-accessibility after gastrointestinal (GI) digestion. White Leghorn (WLH) and Rhode Island Red (RIR) hens were fed a corn-soybean-based diet enriched with flaxseed and carotenoids; eggs were collected, cooked, and subjected to simulated GI digestion. The results showed that egg proteins were equally digestible with no change in the degree of hydrolysis (DH). The linolenic fatty acid in enriched-cooked samples remained bio-accessible after GI digestion. The lutein bio-accessibility in enriched eggs decreased after GI digestion except in RIR fried sample. Eggs from WLH and RIR achieved similar peptide content after GI digestion. These results elucidate the bio-accessibility of different bioactive compounds in cooked eggs and the use of eggs as potential functional foods.

Exposure to acrylamide from home-cooked food: fried potatoes (rösti) in Switzerland as an example.

There is a significant lack of data on acrylamide in food which is prepared domestically, as obtaining samples of food cooked in people's homes is more complex than taking samples from shops. Rösti is a fried potato dish, which can be a significant contributor to acrylamide exposure, particularly in the German speaking areas of Switzerland. A set of 71 samples was collected from people who cooked the dish at home. The average acrylamide content was 709 µg/kg. Based on a food frequency questionnaire and on a Swiss national food survey the results enabled the determination of the exposure of the population to acrylamide through home-made rösti. The values for an exposure estimate to acrylamide from rösti are 7.8 µg/day for the whole population (including rösti eaters and non-eaters) and 27.2 µg/day for predominantly rösti consumers participating in this study.

Efficacy of domestic cooking inactivation of human hepatitis A virus in experimentally infected manila clams (Ruditapes philippinarum).

AIM: The aim of this work was to evaluate the efficacy of domestic cooking in inactivating Manila clams experimentally infected with human hepatitis A virus (HAV). METHODS AND RESULTS: Electronic temperature probes were positioned to measure the internal temperature of Manila clams during domestic cooking. Two batches were infected with 10(7) and 10(5) TCID50  ml(-1) of HAV. The infected whole-in-shell clams were divided into three replicates and cooked on a conventional stove both singularly and in group and removed from the pan at fixed intervals. Pools of three digestive glands were examined by virus isolation for three blind passages and cell culture supernatant tested with real-time PCR. CONCLUSION: Results showed that 2-min cooking by a traditional domestic method at a temperature close to 100°C, after the opening up of the valves of all the clams, can completely devitalize the HAV in high viral load-infected clams. SIGNIFICANCE AND IMPACT OF THE STUDY: This is the first study on inactivation of HAV in experimentally infected Manila clams subjected to domestic cooking. At present, labelling all lagoon products as 'requiring cooking before consumption' is highly recommended, but no specifications are given on how long and at what temperature they should be cooked. Considering the high commercial value of Manila clams, our results can provide both the producers and the consumer with useful indications on how to cook clams to prevent the risk of HAV foodborne illness.

Health benefits of the potato affected by domestic cooking: A review.

Potato (Solanum tuberosum L) is an important food crop worldwide and a good source of vitamins, minerals and dietary fiber as well as phytochemicals, which benefits human body as nutrients supplementary and antioxidants. However, cooked potato is also considered as a high-glycemic-index food because of its high content of rapidly digestible starch, long-term consumption of which will increase the risk of cardiovascular disease and type-2 diabetes. Domestic cooking (boiling, frying, steaming, etc.) are usually adopted before potato consumption. The chemical, physical and enzyme modifications that occur during cooking will alter the potato's antioxidant capacity and digestibility, which subsequently affected on the bioavailability of phytochemicals and the postprandial glycemic response of the human body. We reviewed the recent publications on the effects of domestic cooking on the nutrition, phytochemicals and the glycemic index changes of the cooked potato. Furthermore, the possible mechanisms underlying these changes were discussed, and additional implications and future research goals were suggested.

Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes.

The effects of domestic cooking methods (boiling, baking, steaming, microwaving, frying, and stir-frying) and a new cooking method (air-frying) on the composition of phytochemicals (phenolics, anthocyanins, and carotenoids) and the antioxidant activity in purple-fleshed potatoes were investigated. Compared with raw potatoes, reductions of 23.59-90.42%, 7.09-72.44%, 7.45-83.15%, and 20.15-76.16% in the vitamin C, total phenolic, anthocyanin and carotenoid contents, respectively, was observed after cooking. Decreases of 7.88%, 21.55%, 22.48, 6.31%, and 61.38% in DPPH radical-scavenging activity was also observed after boiling, steaming, baking, microwaving and stir-frying, respectively, whereas an increase of 30.52% was noted after air-frying. A correlation analysis revealed that the antioxidant activity was in accordance with the total phenolic content and that this activity showed the lowest correlation with the vitamin C content. Among all of the cooking methods investigated in this study, stir-frying retained only slight levels of the phytochemicals and antioxidant activity observed in raw potatoes, whereas steaming and microwaving were able to retain most of the health-promoting compounds found in raw potatoes and may thus be suitable methods for cooking potatoes.

Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques.

Potato, tomato, eggplant and pumpkin were deep fried, sautéed and boiled in Mediterranean extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O). We determined the contents of fat, moisture, total phenols (TPC) and eighteen phenolic compounds, as well as antioxidant capacity in the raw vegetables and compared these with contents measured after cooking. Deep frying and sautéing led to increased fat contents and TPC, whereas both types of boiling (in water and W/O) reduced the same. The presence of EVOO in cooking increased the phenolics identified in the raw foods as oleuropein, pinoresinol, hydroxytyrosol and tyrosol, and the contents of vegetable phenolics such as chlorogenic acid and rutin. All the cooking methods conserved or increased the antioxidant capacity measured by DPPH, FRAP and ABTS. Multivariate analyses showed that each cooked vegetable developed specific phenolic and antioxidant activity profiles resulting from the characteristics of the raw vegetables and the cooking techniques.

Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking.

In the recent years, the pigmented rice varieties are becoming more popular due to their antioxidant properties and phenolic content. In this study, we characterized the antioxidant capacity (TAC) and the phenolic profile in white, red and black rice varieties, and evaluated the effect of two cooking methods (i.e. "risotto" and boiling) on these compounds. Before the cooking, all the varieties contained several phenolic acids, whereas anthocyanins and flavonols were peculiar of black rice and flavan-3-ols of red rice. Among the rice varieties, the black had the highest TAC value. The content of (poly)phenolic compounds and TAC decreased after cooking in all three varieties, but to a lesser extent after the risotto method. As a consequence, the risotto cooking, which allows a complete absorption of water, would be a good cooking method to retain (poly)phenolic compounds and TAC in pigmented and non-pigmented whole-meal rice.

Effect of domestic cooking on carotenoids, tocopherols, fatty acids, phenolics, and antioxidant activities of lentils (Lens culinaris).

The phytochemicals and antioxidant activity in lipophilic and hydrophilic (extractable and bound) fractions of lentils before and after domestic cooking were investigated. The hydrophilic fractions in lentils contributed much more to the antioxidant activity than the lipophilic fraction. The phenolic content of lentils was mainly composed of extractable compounds. Significant changes (P < 0.05) in carotenoid, tocopherol, total phenolic, and condensed tannin contents of both extractable and bound phenolics fractions, as well as in antioxidant activities, were found in lentils before and after cooking. More specifically, cooking was found to favor the release of carotenoids and tocopherols and flavonols (kaempferol glycosides), but led to losses of flavanols (monomeric and condensed tannin). Whereas reduced flavanols and other phenolic compounds may have negatively affected the antioxidant activity, other components, especially the lipophilic antioxidants, were increased. The present study suggests that incorporation of cooked lentils into the diet will not cause significant loss to the phytochemical antioxidants and thus will retain the potential health benefits.

Effects of domestic cooking methods on polyphenols and antioxidant activity of sweet potato leaves.

In this study, effects of boiling, steaming, microwaving, baking, and frying on proximate composition, total and individual polyphenol contents, and antioxidant activity of sweet potato leaves were investigated. An increase of 9.44% in total polyphenol content was observed after steaming, whereas decreases of 30.51, 25.70, and 15.73% were noted after boiling, microwaving, and frying, respectively. Decreases of 63.82 and 32.35% in antioxidant activity were observed after boiling and microwaving, respectively, whereas increases of 81.40, 30.09, and 85.82% in antioxidant activity were observed after steaming, baking, and frying, respectively. Eight phenolic compounds were identified in sweet potato leaves. The correlation analysis between content of individual phenolic compounds and antioxidant activity suggested that antioxidant activity could be mainly attributed to 4,5-di-O-caffeoylquinic acid, 3,4-di-O-caffeoylquinic acid, 3,5-di-O-caffeoylquinic acid, and 3,4,5-tri-O-caffeoylquinic acid. It was suggested that steaming is a preferred method to maintain polyphenols and antioxidant activity of sweet potato leaves.

Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking.

Antioxidant components, including anthocyanins and phenolic compounds, antioxidant activity, and their changes during traditional cooking of fresh purple waxy corn were investigated. As compared to the raw corn, thermal treatment caused significant (p⩽0.05) decreases in each antioxidant compound and antioxidant activity. Steam cooking preserved more antioxidant compounds than boiling. Boiling caused a significant loss of anthocyanin and phenolic compounds into the cooking water. This cooking water is a valuable co-product because it is a good source of purple pigment. By comparing levels of antioxidant compounds in raw and cooked corn, we determined that degradation results in greater loss than leaching or diffusion into cooking water. Additionally, separation of kernels from the cob prior to cooking caused increased loss of antioxidant compounds.

Home processing of tomatoes (Solanum lycopersicum): effects on in vitro bioaccessibility of total lycopene, phenolics, flavonoids, and antioxidant capacity.

BACKGROUND: In order to investigate the effect of home processing on the bioaccessibility of health-related constituents of tomatoes, total lycopene, phenolics, flavonoids and antioxidant capacity were determined from seven different tomato products using an in vitro gastrointestinal digestion model. Additionally, the changes in the contents of the major tomato phenolics were determined and compared for these different tomato products using HPLC. RESULTS: The results revealed that paste processing and drying significantly increased the bioaccessible total lycopene content (2.2- and 3.8-fold, respectively), total phenolic content (2.3- and 2.0-fold, respectively), total flavonoid content (9.0- and 2.5-fold, respectively) and total antioxidant capacity (6.3- and 8.0-fold for the DPPH assay, 26- and 33-fold for the CUPRAC assay, respectively) (P < 0.05) compared to fresh tomatoes. HPLC analysis revealed significantly lower (P < 0.05) rutin content in puree and juice. The loss of naringenin chalcone in some tomato products, as well as its conversion into naringenin in heat-treated products was observed. CONCLUSION: The current study provided valuable insights into the changes in the content and bioaccessibility of tomato antioxidants as a result of home processing.

Effect of cooking methods on selected physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean.

The effects of atmospheric pressure cooking (APC) and high-pressure cooking (HPC) on the physicochemical and nutritional properties of barlotto bean, chickpea, faba bean, and white kidney bean were investigated. The hardness of the legumes cooked by APC or HPC were not statistically different (P > 0.05). APC resulted in higher percentage of seed coat splits than HPC. Both cooking methods decreased Hunter "L" value significantly (P < 0.05). The "a" and "b" values of dark-colored seeds decreased after cooking, while these values tended to increase for the light-colored seeds. The total amounts of solid lost from legume seeds were higher after HPC compared with APC. Rapidly digestible starch (RDS) percentages increased considerably after both cooking methods. High pressure cooked legumes resulted in higher levels of resistant starch (RS) but lower levels of slowly digestible starch (SDS) than the atmospheric pressure cooked legumes.