Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix

Autores
Mazzucotelli, Cintia Anabela; Iglesias Orellano, Victoria Eugenia; Ansorena, Maria Roberta; Di Scala, Karina Cecilia
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fresh-cut vegetables are minimally processed healthy products that have gained the preference of consumers in accordance to the current lifestyle. Fresh-cut industry is continuously evolving and pursuing new varieties of raw material to develop innovative vegetable products, which fulfil consumer expectations. The current study evaluated the phenolic compounds in an innovative vegetable mix (red cabbage, rocket, parsley and beet greens) as well as their antioxidant capacity and bioaccessibility during their shelf life under refrigerated storage. The initial total phenolic compound and flavonoids content in the salad mixture were 163.3 ± 5.77 mg GAE/100 g FW and 280.96 ± 25.14 mg QE/100 g FW, respectively. The initial antioxidant capacity in the salad mixture was 85.4 ± 7.9 mg TE/100 g FW for DPPH and 318.1 ± 26.5 mg TE/100 g FW for ABTS assays. After digestion, total phenolic compound and TEAC capacity at initial times showed percentage of recovery values close to the chemical extraction and suffered a decrease towards day 10 of storage. Flavonoids and DPPH capacity showed recovery percentages less than 50%, at all storage times. Regarding sensory quality, the shelf-life of the salad mixture was limited by the presence of unacceptable off-odors at day 7 but since at microbiological evaluation, the shelf-life of the product is no longer than 5 days.
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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Iglesias Orellano, Victoria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Materia
ANTIOXIDANT CAPACITY
BIOACCESSIBILITY
FRESH-CUT VEGETABLES
IN-VITRO GASTROINTESTINAL DIGESTION
POLYPHENOLS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/215561
Acceder
id CONICETDig_9f6bf0f725b11ca70522133e00463458
oai_identifier_str oai:ri.conicet.gov.ar:11336/215561
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mixMazzucotelli, Cintia AnabelaIglesias Orellano, Victoria EugeniaAnsorena, Maria RobertaDi Scala, Karina CeciliaANTIOXIDANT CAPACITYBIOACCESSIBILITYFRESH-CUT VEGETABLESIN-VITRO GASTROINTESTINAL DIGESTIONPOLYPHENOLShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Fresh-cut vegetables are minimally processed healthy products that have gained the preference of consumers in accordance to the current lifestyle. Fresh-cut industry is continuously evolving and pursuing new varieties of raw material to develop innovative vegetable products, which fulfil consumer expectations. The current study evaluated the phenolic compounds in an innovative vegetable mix (red cabbage, rocket, parsley and beet greens) as well as their antioxidant capacity and bioaccessibility during their shelf life under refrigerated storage. The initial total phenolic compound and flavonoids content in the salad mixture were 163.3 ± 5.77 mg GAE/100 g FW and 280.96 ± 25.14 mg QE/100 g FW, respectively. The initial antioxidant capacity in the salad mixture was 85.4 ± 7.9 mg TE/100 g FW for DPPH and 318.1 ± 26.5 mg TE/100 g FW for ABTS assays. After digestion, total phenolic compound and TEAC capacity at initial times showed percentage of recovery values close to the chemical extraction and suffered a decrease towards day 10 of storage. Flavonoids and DPPH capacity showed recovery percentages less than 50%, at all storage times. Regarding sensory quality, the shelf-life of the salad mixture was limited by the presence of unacceptable off-odors at day 7 but since at microbiological evaluation, the shelf-life of the product is no longer than 5 days.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. Centro Científico Tecnológico Conicet - Mar del Plata; ArgentinaFil: Iglesias Orellano, Victoria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaFil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; ArgentinaSpringer2022-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/215561Mazzucotelli, Cintia Anabela; Iglesias Orellano, Victoria Eugenia; Ansorena, Maria Roberta; Di Scala, Karina Cecilia; Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix; Springer; Journal of Food Measurement and Characterization; 16; 6; 12-2022; 4285-42942193-41262193-4134CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-022-01475-2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:41:43Zoai:ri.conicet.gov.ar:11336/215561instacron: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 09:41:43.643CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix
title Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix
spellingShingle Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix
Mazzucotelli, Cintia Anabela
ANTIOXIDANT CAPACITY
BIOACCESSIBILITY
FRESH-CUT VEGETABLES
IN-VITRO GASTROINTESTINAL DIGESTION
POLYPHENOLS
title_short Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix
title_full Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix
title_fullStr Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix
title_full_unstemmed Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix
title_sort Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix
dc.creator.none.fl_str_mv Mazzucotelli, Cintia Anabela
Iglesias Orellano, Victoria Eugenia
Ansorena, Maria Roberta
Di Scala, Karina Cecilia
author Mazzucotelli, Cintia Anabela
author_facet Mazzucotelli, Cintia Anabela
Iglesias Orellano, Victoria Eugenia
Ansorena, Maria Roberta
Di Scala, Karina Cecilia
author_role author
author2 Iglesias Orellano, Victoria Eugenia
Ansorena, Maria Roberta
Di Scala, Karina Cecilia
author2_role author
author
author
dc.subject.none.fl_str_mv ANTIOXIDANT CAPACITY
BIOACCESSIBILITY
FRESH-CUT VEGETABLES
IN-VITRO GASTROINTESTINAL DIGESTION
POLYPHENOLS
topic ANTIOXIDANT CAPACITY
BIOACCESSIBILITY
FRESH-CUT VEGETABLES
IN-VITRO GASTROINTESTINAL DIGESTION
POLYPHENOLS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Fresh-cut vegetables are minimally processed healthy products that have gained the preference of consumers in accordance to the current lifestyle. Fresh-cut industry is continuously evolving and pursuing new varieties of raw material to develop innovative vegetable products, which fulfil consumer expectations. The current study evaluated the phenolic compounds in an innovative vegetable mix (red cabbage, rocket, parsley and beet greens) as well as their antioxidant capacity and bioaccessibility during their shelf life under refrigerated storage. The initial total phenolic compound and flavonoids content in the salad mixture were 163.3 ± 5.77 mg GAE/100 g FW and 280.96 ± 25.14 mg QE/100 g FW, respectively. The initial antioxidant capacity in the salad mixture was 85.4 ± 7.9 mg TE/100 g FW for DPPH and 318.1 ± 26.5 mg TE/100 g FW for ABTS assays. After digestion, total phenolic compound and TEAC capacity at initial times showed percentage of recovery values close to the chemical extraction and suffered a decrease towards day 10 of storage. Flavonoids and DPPH capacity showed recovery percentages less than 50%, at all storage times. Regarding sensory quality, the shelf-life of the salad mixture was limited by the presence of unacceptable off-odors at day 7 but since at microbiological evaluation, the shelf-life of the product is no longer than 5 days.
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. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
Fil: Iglesias Orellano, Victoria Eugenia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Ansorena, Maria Roberta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
Fil: Di Scala, Karina Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Departamento de Ingeniería Química. Grupo de Investigación en Ingeniería en Alimentos; Argentina
description Fresh-cut vegetables are minimally processed healthy products that have gained the preference of consumers in accordance to the current lifestyle. Fresh-cut industry is continuously evolving and pursuing new varieties of raw material to develop innovative vegetable products, which fulfil consumer expectations. The current study evaluated the phenolic compounds in an innovative vegetable mix (red cabbage, rocket, parsley and beet greens) as well as their antioxidant capacity and bioaccessibility during their shelf life under refrigerated storage. The initial total phenolic compound and flavonoids content in the salad mixture were 163.3 ± 5.77 mg GAE/100 g FW and 280.96 ± 25.14 mg QE/100 g FW, respectively. The initial antioxidant capacity in the salad mixture was 85.4 ± 7.9 mg TE/100 g FW for DPPH and 318.1 ± 26.5 mg TE/100 g FW for ABTS assays. After digestion, total phenolic compound and TEAC capacity at initial times showed percentage of recovery values close to the chemical extraction and suffered a decrease towards day 10 of storage. Flavonoids and DPPH capacity showed recovery percentages less than 50%, at all storage times. Regarding sensory quality, the shelf-life of the salad mixture was limited by the presence of unacceptable off-odors at day 7 but since at microbiological evaluation, the shelf-life of the product is no longer than 5 days.
publishDate 2022
dc.date.none.fl_str_mv 2022-12
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/11336/215561
Mazzucotelli, Cintia Anabela; Iglesias Orellano, Victoria Eugenia; Ansorena, Maria Roberta; Di Scala, Karina Cecilia; Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix; Springer; Journal of Food Measurement and Characterization; 16; 6; 12-2022; 4285-4294
2193-4126
2193-4134
CONICET Digital
CONICET
url http://hdl.handle.net/11336/215561
identifier_str_mv Mazzucotelli, Cintia Anabela; Iglesias Orellano, Victoria Eugenia; Ansorena, Maria Roberta; Di Scala, Karina Cecilia; Bioaccessibility and antioxidant capacity of phenolic compounds during shelf life of a new functional vegetable mix; Springer; Journal of Food Measurement and Characterization; 16; 6; 12-2022; 4285-4294
2193-4126
2193-4134
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11694-022-01475-2
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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
_version_ 1844613315716710400
score 13.070432

Publicaciones similares