The impact of steam-blanching and dehydration on phenolic, organic acid composition, and total carotenoids in celery roots
Tài liệu tham khảo
Afify, 2012, Biochemical changes in phenols, flavonoids, tannins, vitamin E, β-carotene and antioxidant activity during soaking of three white sorghum varieties, Asian Pasific Journal of Tropical Biomedicine, 203, 10.1016/S2221-1691(12)60042-2
Alibas, 2007, Microwave, air and combined microwave-air-drying parameters of pumpkin slices, LWT- Food Science and Technology, 40, 1445, 10.1016/j.lwt.2006.09.002
Arend, 2017, Concentration of phenolic compounds from strawberry (Fragaria X ananassa Duch) juice by nanofiltration membrane, Journal of Food Engineering, 201, 36, 10.1016/j.jfoodeng.2017.01.014
Arevalo-Pinedo, 2007, Influence of pre-treatments on the drying kinetics during vacuum drying of carrot and pumpkin, Journal of Food Engineering, 80, 152, 10.1016/j.jfoodeng.2006.05.005
Arkan, 2012, Drying characteristics and quality parameters of microwave-dried grated carrots, Food and Bioprocess Technology, 5, 3217, 10.1007/s11947-011-0682-8
Bae, 2014, Assessment of organic acid and sugar composition in apricot, plumcot, plum, and peach during fruit development, Journal of Applied Botany and Food Quality, 87, 24
Barba, 2017, Bioaccesibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing, Trends in Food Science and Technology, 67, 195, 10.1016/j.tifs.2017.07.006
Baydar, 2013, Phenolic compounds, antiradical activity and antiradical capacity of oil-bearing rose (Rosa damascene Mill.) extracts, Industrial Crops and Products, 41, 375, 10.1016/j.indcrop.2012.04.045
Bernaert, 2012, Antioxidant capacity, total phenolic and ascorbate content of the genetic diversity of leek (Allium ampeloprasum var. porrum), Food Chemistry, 134, 669, 10.1016/j.foodchem.2012.02.159
Borsarelli, 2010, Thermal and photochemical degradation of carotenoids, 229
Bunea, 2008, Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.), Food Chemistry, 108, 649, 10.1016/j.foodchem.2007.11.056
Chen, 2001, Separation and determination of flavonoids and other phenolic compounds in cranberry juice by high-performance liquid chromatography, Journal of Chromatography A, 913, 387, 10.1016/S0021-9673(00)01030-X
Cilla, A., Bosch, L., Barbera, R., Alegria, A. (2017) Effect of processing on the bioaccessibility of bioactive compounds- a review focusing on carotenoids, minerals, ascorbic acid, tocopherols and polyphenols. Journal of Food Composition and Analysis, In Press, (Corrected Proof).
Erkan, 2011, Antioxidant activities of Sideritis congesta Davis et Huber-Morath and Sideritis araguta Boiss et Heldr: Identification of free flavonoids and cinnamic acid derivatives, Food Research International, 44, 297, 10.1016/j.foodres.2010.10.016
Garcia-Salas, 2010, Phenolic- compound- extraction systems for fruit and vegetable samples, Molecules, 15, 8813, 10.3390/molecules15128813
Gawlic-Dziki, 2012, Dietary spices as natural effectors of lipoxygenase, xanthine oxidase, peroxidase and antioxidant agents, LWT- Food Science and Technology, 47, 138, 10.1016/j.lwt.2011.12.022
Isabelle, 2010, Antioxidant activity and profiles of common vegetables in Singapore, Food Chemistry, 120, 993, 10.1016/j.foodchem.2009.11.038
Jimenez-Monreal, 2009, Influence of cooking methods on antioxidant activity of vegetables, Journal of Food Science, 74, 97, 10.1111/j.1750-3841.2009.01091.x
Jimenez-Zamora, 2016, Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion, Food Chemistry, 199, 339, 10.1016/j.foodchem.2015.12.019
Karasu, 2015, Dehydration kinetics and changes of bioactive compounds of tulip and poppy petals as a natural colorant under vacuum and oven conditions, Journal of Food Processing and Preservation, 39, 2096, 10.1111/jfpp.12453
Kasier, 2013, Evaluation of the effects of thermal treatments on color, polyphenol stability, enzyme activities and antioxidant capacities of innovative pasty like celeriac (Apium graveolens L. var. rapaceum (Mill) DC.) products, European Food Research and Technology, 237, 353, 10.1007/s00217-013-1998-6
Lazarova, 2014, HPLC-DAD analysis of phenolic compounds and antioxidant properties of Asphodeline lutea roots from Bulgaria and Turkey, Industrial Crops and Products, 61, 438, 10.1016/j.indcrop.2014.07.044
Li, 2007, Preparation of garlic powder with high allicin content by using combined microwave-vacuum and vacuum drying as well as microencapsulation, Journal of Food Engineering, 83, 76, 10.1016/j.jfoodeng.2007.02.057
Li, 2017, Comparative study of microwave-vacuum and vacuum drying on the physicochemical properties and antioxidant capacity licorice extract powder, Powder Technology, 320, 540, 10.1016/j.powtec.2017.07.076
Lim, 2015, Apium graveolens var rapaceum, Vol. 9, 367
Ložiene, 2007, Radical scavenging and antibacterial properties of the extracts from different Thymus pulegioides L chemotypes, Food Chemistry, 103, 546, 10.1016/j.foodchem.2006.08.027
Luthria, 2008, Influence of experimental conditions on the extraction of phenolic compounds from parsley (Petroselinum crispum) flakes using a pressurized liquid extractor, Food Chemistry, 107, 745, 10.1016/j.foodchem.2007.08.074
Martin-Belloso, 2012, Vitamin C, 195
Mazzeo, 2011, Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables, Food Chemistry, 128, 627, 10.1016/j.foodchem.2011.03.070
Ninfali, 2005, Antioxidant capacity of vegetables, spices and dressings relevant to nutrition, British Journal of Nutrition, 93, 257, 10.1079/BJN20041327
Olivera, 2008, Effect of blanching on the quality of Brussels sprouts (Brassica olearacea L. gemmifera DC) after frozen storage, Journal of Food Engineering, 84, 148, 10.1016/j.jfoodeng.2007.05.005
Pande, 2010, Organic acids, antioxidant capacity, phenolic content and lipid characterisation of Georgia- grown underutilized fruit crops, Food Chemistry, 120, 1067, 10.1016/j.foodchem.2009.11.054
Patras, 2011, Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli, LWT- Food Science and Technology, 44, 299, 10.1016/j.lwt.2010.06.019
Pericin, 2009, The distribution of phenolic acids in pumpkin's hull- less seed, skin, oil cake meal, dehulled kernel and hull, Food Chemistry, 113, 450, 10.1016/j.foodchem.2008.07.079
Petersen, 2009, Evolution of rosmarinic acid biosynthesis, Phytochemistry, 70, 1663, 10.1016/j.phytochem.2009.05.010
Pillai, 2002, Elucidation of the flavonoid catabolism pathway in Pseudomonas putida PML2 by comparative metabolic profiling, Applied and Environmental Microbiology, 68, 143, 10.1128/AEM.68.1.143-151.2002
Popova, 2014, A new coumarin and total phenolic and flavonoids content of Bulgarian celeriac, Bulgarian Chemical Communications, 46, 88
Priecina, 2014, Research of phenolics, flavonoids and carotenoids in vegetables and spices, 205
Priecina, 2015, Composition of major organic acids in vegetables and spices, 447
Ravichandran, 2012, The effect of different processing methods on phenolic acid content and antioxidant activity of red beet, Food Research International, 48, 16, 10.1016/j.foodres.2012.01.011
Reblova, 2012, Effect of temperature on the antioxidant activity of phenolic acids, Czech Journal of Food Sciences, 30, 171, 10.17221/57/2011-CJFS
Ren, 2018, Impact of ultrasound and blanching on functional properties of hot-air dried and freeze dried onions, LWT- Food Science and Technology, 87, 102, 10.1016/j.lwt.2017.08.053
Rojas-Garbanzo, 2011, Identification and quantification of carotenoids by HPLC-DAD during the process of peach palm (Bactris gasipaes H.B.K) flour, Food Research International, 44, 2377, 10.1016/j.foodres.2011.02.045
Russian National standard ГОСТ Р 54058-2010, 2011, Functional food
Sakakibara, 2003, Simultaneous determination of all polyphenols in vegetables, fruits, and teas, Journal of Agricultural and Food Chemistry, 51, 571, 10.1021/jf020926l
Šamec, 2016, Assessment of the differences in the physical, chemical and phytochemical properties of four strawberry cultivars using principal component analysis, Food Chemistry, 194, 828, 10.1016/j.foodchem.2015.08.095
Scherer, 2012, Validation of a HPLC method for simultaneous determination of main organic acids in fruits and juices, Food Chemistry, 135, 150, 10.1016/j.foodchem.2012.03.111
Schweiggert, 2007, Conventional and alternative processes for spice production- a review, Trends in Food Science & Technology, 18, 260, 10.1016/j.tifs.2007.01.005
Seong, 2016, Antioxidant capacities and polyphenolics of Chinese cabbage (Brassica rapa L. Pekinensis) leaves, Food Chemistry, 199, 612, 10.1016/j.foodchem.2015.12.066
Siddiq, 2013, Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat, Food Chemistry, 136, 803, 10.1016/j.foodchem.2012.09.023
Simpson, 2000, The non-oxidative degradation of ascorbic acid at physiological conditions, Biochimica et Biophysica Acta, 1501, 12, 10.1016/S0925-4439(00)00009-0
Sulaiman, 2011, Effect of solvents in extracting polyphenols and antioxidants of selected raw vegetables, Journal of Food Composition and Analysis, 24, 506, 10.1016/j.jfca.2011.01.020
Ti, 2014, Free and bound phenolic profiles and antioxidant activity of milled fractions of different indica rice varieties cultivated in southern China, Food Chemistry, 159, 166, 10.1016/j.foodchem.2014.03.029
Turkmen, 2008, The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables, Food Chemistry, 93, 713, 10.1016/j.foodchem.2004.12.038
Vagiri, 2017, Influence of juice processing factors on quality of black chokeberry pomace as a future resource for colour extraction, Food Chemistry, 217, 409, 10.1016/j.foodchem.2016.08.121
Vasquez-Caicedo, 2007, Effects of thermal processing and fruit matrix on β-carotene stability and enzyme inactivation during transformation of mangoes into puree and nectar, Food Chemistry, 102, 1172, 10.1016/j.foodchem.2006.07.005
Wang, 2011, Ultrasound-assisted hydrolysis and gas chromatography- mass spectrometric determination of phenolic compounds in cranberry products, Food Chemistry, 128, 562, 10.1016/j.foodchem.2011.03.066
Wen, 2010, Bioactive substance contents and antioxidant capacity of raw and blanched vegetables, Innovative Food Science & Emerging Technologies, 11, 464, 10.1016/j.ifset.2010.02.001
Wyrzykowski, 2011, Thermal behaviour of citric acid and isomeric aconotic acids, Journal of Thermal Analysis and Calorimetry, 104, 731, 10.1007/s10973-010-1015-2
Xu, 2017, Advances in extraction and analysis of phenolic compounds from plant materials, Chinese Journal of Natural Medicines, 15, 0721, 10.1016/S1875-5364(17)30103-6
You, 2015, Enhanced biological activity of carotenoids stabilized by phenyl groups, Food Chemistry, 177, 339, 10.1016/j.foodchem.2015.01.062
Zam, 2012, Separation and purification of proanthocyanidins extracted from pomegranate's peels (Punica Granatum), International Journal of Pharmaceutical Sciences and Nanotechnology, 3, 1808
Zaupa, 2015, Characterization of total antioxidant capacity and (poly)phenolic compounds of differently pigmented rice varieties and their changes during domestic cooking, Food Chemistry, 187, 338, 10.1016/j.foodchem.2015.04.055
Zhu, 2014, Retarding effect of organic acids, hydrocolloids and microwave treatment on the discoloration of green tea flesh noodles, LWT- Food Science and Technology, 55, 176, 10.1016/j.lwt.2013.08.010
Zoric, 2014, Kinetics of the degradation of anthocyanins, phenolic acids and flavonols during heat treatment of freeze-dried sour cherry marasca paste, Food Technology and Biotechnology, 52, 101