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dc.contributor.authorLlorach, Rafael-
dc.contributor.authorTomás Barberán, Francisco-
dc.contributor.authorFerreres, Federico-
dc.date.accessioned2009-10-21T12:33:48Z-
dc.date.available2009-10-21T12:33:48Z-
dc.date.issued2004-11-16-
dc.identifier.citationEuropean Food Research and Technology 220(1): 31-36 (2005)en_US
dc.identifier.issn1438-2377-
dc.identifier.urihttp://hdl.handle.net/10261/17899-
dc.description6 pages, 2 tables.-- Printed version published 2005.en_US
dc.description.abstractReady-to-eat foods such as soups are in great demand by consumers, owing to the changes in lifestyle over the last half-century. In this context, the addition of new health-promoting active ingredients such as polyphenols could represent an important way to increase the intake of these compounds. Three different by-products from artichoke, lettuce and cauliflower handling and commercialisation have been use to obtain enriched polyphenol extract using a water extraction protocol. The artichoke by-products extract was composed of caffeic acid derivatives while the lettuce and the cauliflower by-products extract were composed of both caffeic acid derivatives and flavonols. The amounts of these compounds were evaluated with HPLC-DAD; it transpired that the artichoke by-products extract had the highest levels of polyphenols (100 mg of polyphenols/g of dry extract), followed by lettuce by-products extract (46 mg of polyphenols/g of dry extract) and cauliflower by-products extract (34 mg of polyphenols/g of dry extract). A sensory panel with four trained judges evaluated the addition of different amounts of extracts. Both artichoke and lettuce by-products extract could be added to the soup to a maximum amount of 10 mg of extract/mL of soup and cauliflower with 5 mg of extract/mL of soup, while still improving the grade of acceptability of the soup with respect to the original soup. In addition, antioxidant capacity was evaluated as free radical scavenging activity (ABTS·+ assay) and the ability to reduce the 2,4,6-tripyridyl-s-triazine (TPTZ)-Fe(III) complex to TPTZ-Fe(II) (FRAP assay). The antioxidative capacity increased with addition of the extracts between 3.5 times and 13 times (ABTS·+ assay) as well as between 23 times and 85 times (FRAP assay). The results obtained indicate that these by-products could provide the extracts with antioxidant phenolics that could be used to functionalise foods. Obviously, before incorporating these by-product extracts as dietary complements, it is necessary to carry out further studies about their toxicity (i.e. possible residual presence of pesticides), in vivo activity, and bioavailability.en_US
dc.format.extent259768 bytes-
dc.format.mimetypeapplication/pdf-
dc.language.isoengen_US
dc.publisherSpringer Natureen_US
dc.rightsclosedAccessen_US
dc.subjectChicken soupen_US
dc.subjectPolyphenol extracten_US
dc.subjectFunctionalisationen_US
dc.subjectSensor assessmenten_US
dc.subjectHigh-performance liquid chromatography–diode-array detectionen_US
dc.titleFunctionalisation of commercial chicken soup with enriched polyphenol extract from vegetable by-productsen_US
dc.typeartículoen_US
dc.identifier.doi10.1007/s00217-004-1054-7-
dc.description.peerreviewedPeer revieweden_US
dc.relation.publisherversionhttp://dx.doi.org/10.1007/s00217-004-1054-7en_US
dc.identifier.e-issn1438-2385-
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.cerifentitytypePublications-
item.languageiso639-1en-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
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