Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads

Autores
Mazzucotelli, Cintia Anabela; González Aguilar, Gustavo A.; Villegas Ochoa, Mónica A.; Domínguez Avila, Abraham J.; Ansorena, Maria Roberta; Di Scala, Karina Cecilia
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The content of bioactive compounds and antioxidant capacity of nine vegetables of conventional and unconventional utilization in salad mixtures were studied. The total phenolic and flavonoid contents ranged between 39.6–148.5 mg GAE/100g FW and 76.3–217.4 mg QE/100g FW, respectively. Ascorbic acid content ranged between 16.4 and 198.8 mg AAE/100g FW. Antioxidant capacity was assessed using DPPH, FRAP, and ORAC methods; values were in the range of 48.9–245.8 mg TE/100g FW, 67.7–335.8 mg TE/100g FW, and 104.86–833.9 mg TE/100g FW, respectively. Red cabbage, beet greens, parsley, and rocket exhibited the highest antioxidant capacities. Catechin was the most abundant phenolic compound identified in the free fraction, and p-coumaric acid, quercetin, and caffeic acid in the hydrolyzed fraction. Results suggested that the presence of these phenolics could be of great importance in preventing some chronic and degenerative diseases when regularly consumed. Nonconventional vegetables showed high antioxidant properties, therefore, it is important to promote their consumption. Practical applications: Not all vegetables have the same phenolic composition, and not all phenolics have the same antioxidant capacity. Knowledge of the bioactive content and antioxidant capacity profile in each vegetable could be of interest to consumers and the food industry for selecting the more suitable leaves to make salad mixtures with high nutritional and functional values. These compounds can prevent some chronic-degenerative diseases related to oxidative stress, so it is important introduce them regularly into the diet. Moreover, the evaluation of nontraditional vegetables is intended to bring consumers toward a new source of bioactive compounds, prompting their consumption, and providing added value to certain plant parts that are sometimes considered as waste products.
Fil: Mazzucotelli, Cintia Anabela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: González Aguilar, Gustavo A.. Centro de Investigación en Alimentación y Desarrollo; México
Fil: Villegas Ochoa, Mónica A.. Centro de Investigación en Alimentación y Desarrollo; México
Fil: Domínguez Avila, Abraham J.. Centro de Investigación en Alimentación y Desarrollo; México
Fil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Antioxidant Capacity
Flavonoids
Functional Food
Phytochemicals
Polyphenols
Vegetables
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/55380
Acceder
id CONICETDig_20a291640618a867dac4518169558381
oai_identifier_str oai:ri.conicet.gov.ar:11336/55380
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical characterization and functional properties of selected leafy vegetables for innovative mixed saladsMazzucotelli, Cintia AnabelaGonzález Aguilar, Gustavo A.Villegas Ochoa, Mónica A.Domínguez Avila, Abraham J.Ansorena, Maria RobertaDi Scala, Karina CeciliaAntioxidant CapacityFlavonoidsFunctional FoodPhytochemicalsPolyphenolsVegetableshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The content of bioactive compounds and antioxidant capacity of nine vegetables of conventional and unconventional utilization in salad mixtures were studied. The total phenolic and flavonoid contents ranged between 39.6–148.5 mg GAE/100g FW and 76.3–217.4 mg QE/100g FW, respectively. Ascorbic acid content ranged between 16.4 and 198.8 mg AAE/100g FW. Antioxidant capacity was assessed using DPPH, FRAP, and ORAC methods; values were in the range of 48.9–245.8 mg TE/100g FW, 67.7–335.8 mg TE/100g FW, and 104.86–833.9 mg TE/100g FW, respectively. Red cabbage, beet greens, parsley, and rocket exhibited the highest antioxidant capacities. Catechin was the most abundant phenolic compound identified in the free fraction, and p-coumaric acid, quercetin, and caffeic acid in the hydrolyzed fraction. Results suggested that the presence of these phenolics could be of great importance in preventing some chronic and degenerative diseases when regularly consumed. Nonconventional vegetables showed high antioxidant properties, therefore, it is important to promote their consumption. Practical applications: Not all vegetables have the same phenolic composition, and not all phenolics have the same antioxidant capacity. Knowledge of the bioactive content and antioxidant capacity profile in each vegetable could be of interest to consumers and the food industry for selecting the more suitable leaves to make salad mixtures with high nutritional and functional values. These compounds can prevent some chronic-degenerative diseases related to oxidative stress, so it is important introduce them regularly into the diet. Moreover, the evaluation of nontraditional vegetables is intended to bring consumers toward a new source of bioactive compounds, prompting their consumption, and providing added value to certain plant parts that are sometimes considered as waste products.Fil: Mazzucotelli, Cintia Anabela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: González Aguilar, Gustavo A.. Centro de Investigación en Alimentación y Desarrollo; MéxicoFil: Villegas Ochoa, Mónica A.. Centro de Investigación en Alimentación y Desarrollo; MéxicoFil: Domínguez Avila, Abraham J.. Centro de Investigación en Alimentación y Desarrollo; MéxicoFil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaWiley Blackwell Publishing, Inc2018-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/55380Mazzucotelli, Cintia Anabela; González Aguilar, Gustavo A.; Villegas Ochoa, Mónica A.; Domínguez Avila, Abraham J.; Ansorena, Maria Roberta; et al.; Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads; Wiley Blackwell Publishing, Inc; Journal Of Food Biochemistry; 42; 1; 2-2018; 1-12; e124610145-8884CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfbc.12461info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfbc.12461info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:51:00Zoai:ri.conicet.gov.ar:11336/55380instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:51:01.11CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads
title Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads
spellingShingle Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads
Mazzucotelli, Cintia Anabela
Antioxidant Capacity
Flavonoids
Functional Food
Phytochemicals
Polyphenols
Vegetables
title_short Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads
title_full Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads
title_fullStr Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads
title_full_unstemmed Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads
title_sort Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads
dc.creator.none.fl_str_mv Mazzucotelli, Cintia Anabela
González Aguilar, Gustavo A.
Villegas Ochoa, Mónica A.
Domínguez Avila, Abraham J.
Ansorena, Maria Roberta
Di Scala, Karina Cecilia
author Mazzucotelli, Cintia Anabela
author_facet Mazzucotelli, Cintia Anabela
González Aguilar, Gustavo A.
Villegas Ochoa, Mónica A.
Domínguez Avila, Abraham J.
Ansorena, Maria Roberta
Di Scala, Karina Cecilia
author_role author
author2 González Aguilar, Gustavo A.
Villegas Ochoa, Mónica A.
Domínguez Avila, Abraham J.
Ansorena, Maria Roberta
Di Scala, Karina Cecilia
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidant Capacity
Flavonoids
Functional Food
Phytochemicals
Polyphenols
Vegetables
topic Antioxidant Capacity
Flavonoids
Functional Food
Phytochemicals
Polyphenols
Vegetables
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The content of bioactive compounds and antioxidant capacity of nine vegetables of conventional and unconventional utilization in salad mixtures were studied. The total phenolic and flavonoid contents ranged between 39.6–148.5 mg GAE/100g FW and 76.3–217.4 mg QE/100g FW, respectively. Ascorbic acid content ranged between 16.4 and 198.8 mg AAE/100g FW. Antioxidant capacity was assessed using DPPH, FRAP, and ORAC methods; values were in the range of 48.9–245.8 mg TE/100g FW, 67.7–335.8 mg TE/100g FW, and 104.86–833.9 mg TE/100g FW, respectively. Red cabbage, beet greens, parsley, and rocket exhibited the highest antioxidant capacities. Catechin was the most abundant phenolic compound identified in the free fraction, and p-coumaric acid, quercetin, and caffeic acid in the hydrolyzed fraction. Results suggested that the presence of these phenolics could be of great importance in preventing some chronic and degenerative diseases when regularly consumed. Nonconventional vegetables showed high antioxidant properties, therefore, it is important to promote their consumption. Practical applications: Not all vegetables have the same phenolic composition, and not all phenolics have the same antioxidant capacity. Knowledge of the bioactive content and antioxidant capacity profile in each vegetable could be of interest to consumers and the food industry for selecting the more suitable leaves to make salad mixtures with high nutritional and functional values. These compounds can prevent some chronic-degenerative diseases related to oxidative stress, so it is important introduce them regularly into the diet. Moreover, the evaluation of nontraditional vegetables is intended to bring consumers toward a new source of bioactive compounds, prompting their consumption, and providing added value to certain plant parts that are sometimes considered as waste products.
Fil: Mazzucotelli, Cintia Anabela. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: González Aguilar, Gustavo A.. Centro de Investigación en Alimentación y Desarrollo; México
Fil: Villegas Ochoa, Mónica A.. Centro de Investigación en Alimentación y Desarrollo; México
Fil: Domínguez Avila, Abraham J.. Centro de Investigación en Alimentación y Desarrollo; México
Fil: Ansorena, Maria Roberta. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Di Scala, Karina Cecilia. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The content of bioactive compounds and antioxidant capacity of nine vegetables of conventional and unconventional utilization in salad mixtures were studied. The total phenolic and flavonoid contents ranged between 39.6–148.5 mg GAE/100g FW and 76.3–217.4 mg QE/100g FW, respectively. Ascorbic acid content ranged between 16.4 and 198.8 mg AAE/100g FW. Antioxidant capacity was assessed using DPPH, FRAP, and ORAC methods; values were in the range of 48.9–245.8 mg TE/100g FW, 67.7–335.8 mg TE/100g FW, and 104.86–833.9 mg TE/100g FW, respectively. Red cabbage, beet greens, parsley, and rocket exhibited the highest antioxidant capacities. Catechin was the most abundant phenolic compound identified in the free fraction, and p-coumaric acid, quercetin, and caffeic acid in the hydrolyzed fraction. Results suggested that the presence of these phenolics could be of great importance in preventing some chronic and degenerative diseases when regularly consumed. Nonconventional vegetables showed high antioxidant properties, therefore, it is important to promote their consumption. Practical applications: Not all vegetables have the same phenolic composition, and not all phenolics have the same antioxidant capacity. Knowledge of the bioactive content and antioxidant capacity profile in each vegetable could be of interest to consumers and the food industry for selecting the more suitable leaves to make salad mixtures with high nutritional and functional values. These compounds can prevent some chronic-degenerative diseases related to oxidative stress, so it is important introduce them regularly into the diet. Moreover, the evaluation of nontraditional vegetables is intended to bring consumers toward a new source of bioactive compounds, prompting their consumption, and providing added value to certain plant parts that are sometimes considered as waste products.
publishDate 2018
dc.date.none.fl_str_mv 2018-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/55380
Mazzucotelli, Cintia Anabela; González Aguilar, Gustavo A.; Villegas Ochoa, Mónica A.; Domínguez Avila, Abraham J.; Ansorena, Maria Roberta; et al.; Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads; Wiley Blackwell Publishing, Inc; Journal Of Food Biochemistry; 42; 1; 2-2018; 1-12; e12461
0145-8884
CONICET Digital
CONICET
url http://hdl.handle.net/11336/55380
identifier_str_mv Mazzucotelli, Cintia Anabela; González Aguilar, Gustavo A.; Villegas Ochoa, Mónica A.; Domínguez Avila, Abraham J.; Ansorena, Maria Roberta; et al.; Chemical characterization and functional properties of selected leafy vegetables for innovative mixed salads; Wiley Blackwell Publishing, Inc; Journal Of Food Biochemistry; 42; 1; 2-2018; 1-12; e12461
0145-8884
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfbc.12461
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/jfbc.12461
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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