@misc{10481/66518,
year = {2020},
month = {12},
url = {http://hdl.handle.net/10481/66518},
abstract = {The antioxidant capacity of foods is essential to complement the body’s own endogenous
antioxidant systems. The main antioxidant foods in the regular diet are those of plant origin.
Although every kind of food has a di erent antioxidant capacity, thermal processing or cooking
methods also play a role. In this work, the antioxidant capacity of 42 foods of vegetable origin
was evaluated after in vitro digestion and fermentation. All foods were studied both raw and
after di erent thermal processing methods, such as boiling, grilling roasting, frying, toasting and
brewing. The cooking methods had an impact on the antioxidant capacity of the digested and
fermented fractions, allowing the release and transformation of antioxidant compounds. In general,
the fermented fraction accounted for up to 80–98% of the total antioxidant capacity. The most
antioxidant foods were cocoa and legumes, which contributed to 20% of the daily antioxidant capacity
intake. Finally, it was found that the antioxidant capacity of the studied foods was much higher
than those reported by other authors since digestion–fermentation pretreatment allows for a higher
extraction of antioxidant compounds and their transformation by the gut microbiota.},
organization = {European Research Commission (Research Executive Agency) under the research project Stance4Health 	
816303},
publisher = {Mdpi},
keywords = {Antioxidant capacity},
keywords = {In vitro digestion–fermentation},
keywords = {Thermal processing},
keywords = {Cooking methods},
keywords = {Plant foods},
title = {Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation},
doi = {10.3390/antiox9121312},
author = {Navajas Porras, Beatriz and Pérez Burillo, Sergio and Valverde Moya, Álvaro Jesús and Hinojosa Nogueira, Daniel José and Pastoriza de la Cueva, Silvia and Rufián Henares, José Ángel},
}