Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization
The food industry aims at offering food that provides not only nutritional but also functional properties. Celery has been used for a long time, but its bioactive compounds have remained unknown. The objective of this research is to measure the changes in the physical and chemical characteristics, t...
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| Lenguaje: | Español |
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Facultad de Ciencias Agropecuarias
2019
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/agris/article/view/24036 |
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I10-R352-article-240362020-03-30T15:06:44Z Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization Cambios en la composición físico química, polifenoles totales y actividad antioxidante de apio fresco (Apium graveolens L.) deshidratado por aire caliente y por liofilización Ordoñez-Araque, Roberto Narváez-Aldáz, Christian Bioactive compounds preservation method gallic acid Trolox equivalents Compuestos bioactivos método de conservación ácido gálico equivalentes Trolox The food industry aims at offering food that provides not only nutritional but also functional properties. Celery has been used for a long time, but its bioactive compounds have remained unknown. The objective of this research is to measure the changes in the physical and chemical characteristics, total polyphenols (TP) and antioxidant activity (AA) after applying hot air dehydration (DA) and lyophilization (LF) with two different cut types: rod-shaped (R) and sliced (S). It was found that dehydration treatments can enhance some characteristics in celery. When comparing the results, the treatment of (LF-S) presented the best characteristics with less water activity, 46 % of total dietary fiber constituted by 41 % of insoluble fiber and 5 % soluble fiber, 377.69 mg GAE/100g in total polyphenol content and an antioxidant activity of 82.17 μmol TE/100g. These results allow to conclude that celery is a raw material with functional attributes and that it can be industrialized with dehydration technologies, which will enable a long useful life for its bioactive compounds. La industria de alimentos busca que además de propiedades nutricionales, los alimentos otorguen propiedades funcionales. El apio ha sido utilizado desde tiempos inmemoriales pero poco se ha conocido sobre su contenido en compuestos bioactivos. En esta investigación se propuso medir los cambios en las características físico químicas, polifenoles totales (PT) y capacidad antioxidante (CA) después de aplicar deshidratación por aire caliente (DA) y liofilización (LF) con dos diferentes tipos de corte, en forma de vara (V) y rebanada (R). Se comprobó que los tratamientos de deshidratación pueden potenciar algunas características en el apio. Al comparar los resultados el tratamiento de (LF-R) presentó las mejores características con menor actividad de agua, 46 % de fibra dietaria total conformada por 41 % de fibra insoluble y 5 % de fibra soluble, 377,69 mg EAG/100g en contenido total de polifenoles y una capacidad antioxidante de 82,17 μmol ET/100g. Estos resultados permiten concluir que el apio es una materia prima con atributos funcionales y se lo puede industrializar con tecnologías de deshidratación, lo que permitirá tener un producto con compuestos bioactivos y larga vida útil. Facultad de Ciencias Agropecuarias 2019-12-24 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.unc.edu.ar/index.php/agris/article/view/24036 10.31047/1668.298x.v36.n2.24036 AgriScientia; Vol. 36 No. 2 (2019); 57-65 AgriScientia; Vol. 36 Núm. 2 (2019); 57-65 1668-298X 10.31047/1668.298x.v36.n2 spa https://revistas.unc.edu.ar/index.php/agris/article/view/24036/28842 https://revistas.unc.edu.ar/index.php/agris/article/view/24036/29279 |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-352 |
| container_title_str |
AgriScientia |
| language |
Español |
| format |
Artículo revista |
| topic |
Bioactive compounds preservation method gallic acid Trolox equivalents Compuestos bioactivos método de conservación ácido gálico equivalentes Trolox |
| spellingShingle |
Bioactive compounds preservation method gallic acid Trolox equivalents Compuestos bioactivos método de conservación ácido gálico equivalentes Trolox Ordoñez-Araque, Roberto Narváez-Aldáz, Christian Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization |
| topic_facet |
Bioactive compounds preservation method gallic acid Trolox equivalents Compuestos bioactivos método de conservación ácido gálico equivalentes Trolox |
| author |
Ordoñez-Araque, Roberto Narváez-Aldáz, Christian |
| author_facet |
Ordoñez-Araque, Roberto Narváez-Aldáz, Christian |
| author_sort |
Ordoñez-Araque, Roberto |
| title |
Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization |
| title_short |
Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization |
| title_full |
Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization |
| title_fullStr |
Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization |
| title_full_unstemmed |
Changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (Apium graveolens L.) dehydrated by hot air and by lyophilization |
| title_sort |
changes in the psysical-chemical composition, total polyphenols and antioxidant activity of fresh celery (apium graveolens l.) dehydrated by hot air and by lyophilization |
| description |
The food industry aims at offering food that provides not only nutritional but also functional properties. Celery has been used for a long time, but its bioactive compounds have remained unknown. The objective of this research is to measure the changes in the physical and chemical characteristics, total polyphenols (TP) and antioxidant activity (AA) after applying hot air dehydration (DA) and lyophilization (LF) with two different cut types: rod-shaped (R) and sliced (S). It was found that dehydration treatments can enhance some characteristics in celery. When comparing the results, the treatment of (LF-S) presented the best characteristics with less water activity, 46 % of total dietary fiber constituted by 41 % of insoluble fiber and 5 % soluble fiber, 377.69 mg GAE/100g in total polyphenol content and an antioxidant activity of 82.17 μmol TE/100g. These results allow to conclude that celery is a raw material with functional attributes and that it can be industrialized with dehydration technologies, which will enable a long useful life for its bioactive compounds.
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| publisher |
Facultad de Ciencias Agropecuarias |
| publishDate |
2019 |
| url |
https://revistas.unc.edu.ar/index.php/agris/article/view/24036 |
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2024-09-03T22:16:24Z |
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2024-09-03T22:16:24Z |
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