Home-based preparation approaches altered the availability of health beneficial components from carrot and blueberry
This study investigated the effects of different home food preparation methods on availability of total phenolic contents (TPC) and radical scavenging components, as well as the selected health beneficial compounds from fresh blueberry and carrot. High performance liquid chromatography (HPLC) analysis revealed that ground carrots using blenders released significantly greater amount of β-carotene than their chopped counterpart, and blueberry samples prepared with different commercial blenders/grinders released different levels of cyaniding-3-O-glucoside and malvidin-3-O-glucoside. Furthermore, microwaving was able to significantly alter the releasable amounts of cyaniding-3-O-glucoside and malvidin-3-O-glucoside from blueberries. In addition, carrots and blueberries processed using different blenders and chopping with or without microwaving differed in their available levels of TPC, and radical scavenging components against DPPH •, oxygen radicals and HO •, as well as their potential anti-inflammatory activities. Taking together, these results indicated that home food preparation approaches may alter the availability of health components from carrots and blueberries. The results also suggested that the influence may depend on the fruit and vegetable type, but not the price of blenders/grinders.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2017 |
|---|---|
| Erschienen: |
2017 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:5 |
|---|---|
| Enthalten in: |
Food science & nutrition - 5(2017), 3 vom: 01. Mai, Seite 793-804 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Gao, Boyan [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Blueberry |
|---|
| Anmerkungen: |
Date Revised 09.01.2021 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
|---|
| doi: |
10.1002/fsn3.462 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM272534811 |
|---|
| LEADER | 01000naa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM272534811 | ||
| 003 | DE-627 | ||
| 005 | 20231224235054.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 231224s2017 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1002/fsn3.462 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n0908.xml |
| 035 | |a (DE-627)NLM272534811 | ||
| 035 | |a (NLM)28572970 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Gao, Boyan |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Home-based preparation approaches altered the availability of health beneficial components from carrot and blueberry |
| 264 | 1 | |c 2017 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Revised 09.01.2021 | ||
| 500 | |a published: Electronic-eCollection | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a This study investigated the effects of different home food preparation methods on availability of total phenolic contents (TPC) and radical scavenging components, as well as the selected health beneficial compounds from fresh blueberry and carrot. High performance liquid chromatography (HPLC) analysis revealed that ground carrots using blenders released significantly greater amount of β-carotene than their chopped counterpart, and blueberry samples prepared with different commercial blenders/grinders released different levels of cyaniding-3-O-glucoside and malvidin-3-O-glucoside. Furthermore, microwaving was able to significantly alter the releasable amounts of cyaniding-3-O-glucoside and malvidin-3-O-glucoside from blueberries. In addition, carrots and blueberries processed using different blenders and chopping with or without microwaving differed in their available levels of TPC, and radical scavenging components against DPPH •, oxygen radicals and HO •, as well as their potential anti-inflammatory activities. Taking together, these results indicated that home food preparation approaches may alter the availability of health components from carrots and blueberries. The results also suggested that the influence may depend on the fruit and vegetable type, but not the price of blenders/grinders | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a blueberry | |
| 650 | 4 | |a carrot | |
| 650 | 4 | |a high performance liquid chromatography (HPLC) | |
| 650 | 4 | |a radical scavenging | |
| 650 | 4 | |a total phenolic contents (TPC) | |
| 700 | 1 | |a Yu, Lu |e verfasserin |4 aut | |
| 700 | 1 | |a Liu, Jie |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Thomas T Y |e verfasserin |4 aut | |
| 700 | 1 | |a Luo, Yinghua |e verfasserin |4 aut | |
| 700 | 1 | |a Yu, Liangli Lucy |e verfasserin |4 aut | |
| 700 | 1 | |a Zhang, Huijuan |e verfasserin |4 aut | |
| 700 | 1 | |a Gong, Lingxiao |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Jing |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Food science & nutrition |d 2013 |g 5(2017), 3 vom: 01. Mai, Seite 793-804 |w (DE-627)NLM238025020 |x 2048-7177 |7 nnns |
| 773 | 1 | 8 | |g volume:5 |g year:2017 |g number:3 |g day:01 |g month:05 |g pages:793-804 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1002/fsn3.462 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 5 |j 2017 |e 3 |b 01 |c 05 |h 793-804 | ||