(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility? / Huarte, Estíbaliz; Trius-Soler, Marta; Domínguez-Fernández, Maite; De Peña, María Paz; Cid, Concepción.

In: International Journal of Food Sciences and Nutrition, Vol. 73, No. 2, 2022, p. 184-194.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Huarte, E, Trius-Soler, M, Domínguez-Fernández, M, De Peña, MP & Cid, C 2022, '(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?', International Journal of Food Sciences and Nutrition, vol. 73, no. 2, pp. 184-194. https://doi.org/10.1080/09637486.2021.1966396

APA

Huarte, E., Trius-Soler, M., Domínguez-Fernández, M., De Peña, M. P., & Cid, C. (2022). (Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility? International Journal of Food Sciences and Nutrition, 73(2), 184-194. https://doi.org/10.1080/09637486.2021.1966396

Vancouver

Huarte E, Trius-Soler M, Domínguez-Fernández M, De Peña MP, Cid C. (Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility? International Journal of Food Sciences and Nutrition. 2022;73(2):184-194. https://doi.org/10.1080/09637486.2021.1966396

Author

Huarte, Estíbaliz ; Trius-Soler, Marta ; Domínguez-Fernández, Maite ; De Peña, María Paz ; Cid, Concepción. / (Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?. In: International Journal of Food Sciences and Nutrition. 2022 ; Vol. 73, No. 2. pp. 184-194.

Bibtex

@article{17a8d36b13504c79b81015a443b429cf,
title = "(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?",
abstract = "This study aims to evaluate whether sous-vide cooking better preserves the (poly)phenol content and profile of red and white cardoon stalks versus traditional boiling, both before and after simulated oral-gastro-intestinal digestion. Thirty one (poly)phenols were quantified in red and white cardoon by HPLC-MS/MS, phenolic acids being >95%, and 5–caffeoylquinic and 1,5–dicaffeoylquinic acids the major ones. Although both varieties showed a similar profile, raw red cardoon had 1.7-fold higher (poly)phenol content than raw white cardoon. Culinary treatments decreased (poly)phenol content, but sous-vide cooked cardoon had a greater content than the boiled one, suggesting a protective effect. After gastrointestinal digestion, (poly)phenol bioaccessibility of boiled and sous-vide cooked cardoon (52.6–90.5%) was higher than that of raw samples (0.2–0.7%), although sous-vide system no longer played a protective effect compared to boiling. In summary, red cardoon was a richer source of bioaccessible (poly)phenols than white cardoon, even sous-vide cooked or boiled.",
keywords = "(Poly)phenols, Boiling, Cynara, Gastrointestinal digestion, Heat treatment, Sous-vide cooking",
author = "Est{\'i}baliz Huarte and Marta Trius-Soler and Maite Dom{\'i}nguez-Fern{\'a}ndez and {De Pe{\~n}a}, {Mar{\'i}a Paz} and Concepci{\'o}n Cid",
note = "Publisher Copyright: {\textcopyright} 2021 Taylor & Francis Group, LLC.",
year = "2022",
doi = "10.1080/09637486.2021.1966396",
language = "English",
volume = "73",
pages = "184--194",
journal = "International Journal of Food Sciences and Nutrition",
issn = "0963-7486",
publisher = "Taylor & Francis",
number = "2",

}

RIS

TY - JOUR

T1 - (Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?

AU - Huarte, Estíbaliz

AU - Trius-Soler, Marta

AU - Domínguez-Fernández, Maite

AU - De Peña, María Paz

AU - Cid, Concepción

N1 - Publisher Copyright: © 2021 Taylor & Francis Group, LLC.

PY - 2022

Y1 - 2022

N2 - This study aims to evaluate whether sous-vide cooking better preserves the (poly)phenol content and profile of red and white cardoon stalks versus traditional boiling, both before and after simulated oral-gastro-intestinal digestion. Thirty one (poly)phenols were quantified in red and white cardoon by HPLC-MS/MS, phenolic acids being >95%, and 5–caffeoylquinic and 1,5–dicaffeoylquinic acids the major ones. Although both varieties showed a similar profile, raw red cardoon had 1.7-fold higher (poly)phenol content than raw white cardoon. Culinary treatments decreased (poly)phenol content, but sous-vide cooked cardoon had a greater content than the boiled one, suggesting a protective effect. After gastrointestinal digestion, (poly)phenol bioaccessibility of boiled and sous-vide cooked cardoon (52.6–90.5%) was higher than that of raw samples (0.2–0.7%), although sous-vide system no longer played a protective effect compared to boiling. In summary, red cardoon was a richer source of bioaccessible (poly)phenols than white cardoon, even sous-vide cooked or boiled.

AB - This study aims to evaluate whether sous-vide cooking better preserves the (poly)phenol content and profile of red and white cardoon stalks versus traditional boiling, both before and after simulated oral-gastro-intestinal digestion. Thirty one (poly)phenols were quantified in red and white cardoon by HPLC-MS/MS, phenolic acids being >95%, and 5–caffeoylquinic and 1,5–dicaffeoylquinic acids the major ones. Although both varieties showed a similar profile, raw red cardoon had 1.7-fold higher (poly)phenol content than raw white cardoon. Culinary treatments decreased (poly)phenol content, but sous-vide cooked cardoon had a greater content than the boiled one, suggesting a protective effect. After gastrointestinal digestion, (poly)phenol bioaccessibility of boiled and sous-vide cooked cardoon (52.6–90.5%) was higher than that of raw samples (0.2–0.7%), although sous-vide system no longer played a protective effect compared to boiling. In summary, red cardoon was a richer source of bioaccessible (poly)phenols than white cardoon, even sous-vide cooked or boiled.

KW - (Poly)phenols

KW - Boiling

KW - Cynara

KW - Gastrointestinal digestion

KW - Heat treatment

KW - Sous-vide cooking

UR - http://www.scopus.com/inward/record.url?scp=85113736015&partnerID=8YFLogxK

U2 - 10.1080/09637486.2021.1966396

DO - 10.1080/09637486.2021.1966396

M3 - Journal article

C2 - 34425722

AN - SCOPUS:85113736015

VL - 73

SP - 184

EP - 194

JO - International Journal of Food Sciences and Nutrition

JF - International Journal of Food Sciences and Nutrition

SN - 0963-7486

IS - 2

ER -

ID: 280724743