Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation
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AuthorNavajas Porras, Beatriz; Pérez Burillo, Sergio; Valverde Moya, Álvaro Jesús; Hinojosa Nogueira, Daniel José; Pastoriza de la Cueva, Silvia; Rufián Henares, José Ángel
Antioxidant capacityIn vitro digestion–fermentationThermal processingCooking methodsPlant foods
Navajas-Porras, B., Pérez-Burillo, S., Valverde-Moya, Á. J., Hinojosa-Nogueira, D., Pastoriza, S., & Rufián-Henares, J. Á. (2020). Effect of Cooking Methods on the Antioxidant Capacity of Plant Foods Submitted to In Vitro Digestion–Fermentation. Antioxidants, 9(12), 1312. [doi:10.3390/antiox9121312]
SponsorshipEuropean Research Commission (Research Executive Agency) under the research project Stance4Health 816303
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.