RT Journal Article
T1 Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods
A1 Navajas Porras, Beatriz
A1 Pérez-Burillo, Sergio
A1 Hinojosa-Nogueira, Daniel
A1 Pastoriza, Silvia
A1 Rufián-Henares, José Ángel
K1 Maillard, Reacción de
K1 Alimentos - Manipulación
AB Most of the foods we eat undergo a cooking process before they are eaten. Duringsuch a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. These are considered markers of cookedness andcan therefore be used as quality indicators. In this work, we study the production of these compounds in different foods (both of plant and animal origin) that are cooked with different techniques.Additionally, we investigate correlations between the production of these markers of cookednessand the antioxidant capacity produced after in vitro digestion and fermentation. We observe that,in general, cereals and vegetables are more thermally damaged. Toasting and frying produce thehighest concentrations of Maillard compounds whereas boiling the lowest. Furosine content shows asignificant positive correlation with in vitro digestion data in fried foods, and with fermentation inroasted foods. Furfural content shows a significant positive correlation with in vitro digestion resultsin roasted foods, specifically in the Folin–Ciocalteu method.
PB MDPI
YR 2022
FD 2022-11-24
LK https://hdl.handle.net/10630/38617
UL https://hdl.handle.net/10630/38617
LA eng
NO Navajas-Porras B, Pérez-Burillo S, Hinojosa-Nogueira D, Pastoriza S, Rufián-Henares JÁ. Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods. Antioxidants. 2022;11:2324.
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 21 ene 2026