Effect Of Cooking Methods Research Articles

Effects of Cooking Methods and Oils on Bioactive Compounds, Sensory and Textural Properties of Yellow-Fleshed Potatoes (Solanum tuberosum L.)

Effects of Cooking Methods and Oils on Bioactive Compounds, Sensory and Textural Properties of Yellow-Fleshed Potatoes (Solanum tuberosum L.)

Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato.

The effects of cooking methods, including steaming, deep-frying, and baking, on the phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and isomerization of caffeoylquinic acids in sweet potato were investigated. A high correlation was observed between antioxidant capacity and total phenolic content. Deep-frying treatment resulted in higher antioxidant capacity with increasing heating time. The major phenolic components of raw sweet potat were 5-caffeoylquinic acid (CQA) and 3,5-dicaffeoylquinic acid (diCQA), which were reduced by heat treatment due to the isomerization of 5-CAQ to 3- and 4-CQA, and 3,5-diCQA to 3,4- and 4,5-diCQA. Moreover, 5-CQA was more stable than 3,5-diCQA even at 100 °C. Our results demonstrated that by controlling the cooking temperature and time, new bioactive compounds such as mono- and diCQA derivatives can be produced from sweet potato. These data indicate a potential approach for the development of new functional foods from sweet potato by controlling cooking temperature and time.

Effect of Cooking methods on Total Phenolics and Antioxidant activity of selected wild Edible plants

The objective of this assessment was to investigate how different cooking techniques, such as boiling and microwave cooking, impact the levels of total phenolics and antioxidant activity in commonly consumed plants like Perilla ocymoides, Clerodendrum colebrookeanum, Solanum gilo, Solanum kurzii, and Potentilla lineata, prevalent in the North-Eastern region of India. To measure the antioxidant properties of these plants, various methods were employed, including 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, ABTS radical scavenging ability, reducing power capacity, and the assessment of total phenolic, flavonoid, and flavonol contents. The analysis revealed that the total phenolic content (TPC) of fresh vegetables ranged from 77.47 to 797.68mg/100g (expressed as gallic acid equivalent) on a dry weight basis. The total antioxidant capacity of fresh plants, measured as the percentage of inhibition, varied between 7.62% and 83.44% for DPPH, and 12.22% to 79.46% for ABTS. Boiling emerged as the cooking method causing the greatest reduction in TPC, resulting in a decline ranging from 10.90% in P. lineata up to 25.66% in S. kurzii when calculated on a dry weight basis. Conversely, microwave cooking led to an enhancement in TPC, with an increase ranging from 2.20% to 11.80%. Furthermore, the impact of boiling on DPPH radical scavenging activities was notable, causing a decrease between 8.44% and 43.30%, and for ABTS radical scavenging activities, the reduction ranged from 10.24% to 34.45%. In contrast, microwave cooking had a positive effect on DPPH and ABTS radical scavenging activities, increasing them by 9.39% to 46.32%, and 8.49% to 46.39%, respectively, across the studied plants. In conclusion, the results suggest that microwave cooking stands out as the optimal method for preserving and even increasing the concentration of polyphenols and antioxidants in these plants. Conversely, boiling exhibited the least desirable outcomes in terms of retaining these beneficial components.

Effect of cooking methods on metabolites of deep purple-fleshed sweetpotato.

The effects of different cooking methods on purple-fleshed sweetpotato (PFSP) metabolites were systematically explored, containing the changes of starch, soluble sugar, volatile organic compounds and non-target metabolites after steaming, boiling and baking. Compared to raw samples, the steamed samples showed the greatest changes in starch (degraded from 53.01% to 39.5%) and soluble sugar content (increased from 11.82% to 29.08%), while the baked samples showed insignificant changes in starch (51.06%). In total, 64 volatile organic compounds were identified in PFSP, with aldehydes decreasing and terpenes increasing after cooking. However, most of them were low in content and contributed weak aroma for PFSP. More importantly, 871 non-volatile metabolites were detected in PFSP, and 83.5% of which were well-preserved after cooking, while most of the changes were concentrated in phenylpropanoids, amino acids and carbohydrates. This study enriches the understanding of quality changes after PFSP cooking and helps consumers choose the right cooking method.

Effects of cooking methods and temperatures on quality and safety of dried red peppers (Capsicum annuum L.)

Dried red peppers (Capsicum annuum L.) are widely used in various cuisines. This study investigated the effects of different cooking methods, including pan-grilling and stir-frying, on the formation of quality-related compounds (volatile components and capsaicinoids) and safety-related compounds [furan, polycyclic aromatic hydrocarbons (PAHs), and acrylamide] in dried peppers. In addition, the changes in quality and safety indicators for each cooking temperature (180 °C and 220 °C) were also investigated. The increase of heating temperature resulted in higher contents of ketones, furans, and furanones, but also led to a more significant decomposition of capsaicinoids. In particular, the content of furan significantly increased during stir-frying at higher temperatures, while those of PAHs showed no significant difference regardless of heating conditions. In the case of acrylamide, its contents in the pan-grilling and stir-frying samples cooked at 220 °C (2840 and 2800 μg/kg) were significantly higher than those in the samples heated at 180 °C (1180 and 1010 μg/kg). Our results showed that both safety and quality aspects should be considered when dried red peppers are used for pan-grilling and stir-frying of foods.

Effect of Cooking Methods on Bioactive Pigments in Purple Carrots (Daucus carota L.)

Carotenoids and anthocyanins are plant-based molecules that have shown potent antioxidant and anti-inflammatory activities contributing to human health. Purple carrots contain not only the carotenoids occurring in the typical orange carrots, but also a high content of anthocyanins, which makes them nutritionally more interesting. However, most of these bioactive compounds are partially lost during cooking. This study aimed to determine total carotenoid content (TCC), total anthocyanin content (TAC), total phenol content (TPC) and antioxidant activity (AA) in terms of DPPH and ABTS radical scavenging activity in cooked purple carrots. The identification of the main anthocyanins was also performed by HPLC-DAD. With a view to evaluating the effect of cooking, purple carrots were subjected to freeze-drying, boiling, steaming and roasting. To our knowledge, this is the first extensive study about the effect of various cooking methods on different parameters related to the beneficial health properties of purple carrots. As a result, freeze-drying brought about significant loss of carotenoids (TCCs 554.90 µg·g−1 vs. 1136.66 µg·g−1 in fresh carrots) whereas boiling resulted in a significant decrease of polyphenols (TPCs 15.71 µg·g−1 vs. 66.71 µg·g−1 in fresh carrots) and anthocyanins (TACs 1.41 µg·g−1 vs. 4.83 µg·g−1 in fresh carrots). The results in this paper can be used by the food industry to elaborate more nutritious purple-carrot-based products.

Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef.

This study used gas chromatography-ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and doneness on volatile aroma compounds and non-volatile substances (fatty acids, nucleotides, and amino acids) in Pingliang red beef. The flavor substances' topographic fingerprints were established, and 45 compounds were traced to 71 distinct signal peaks. Pingliang red beef's fruity flavor was enhanced thanks to the increased concentration of hexanal, styrene, and 2-butanone that resulted from instant boiling. The levels of 3-methylbutanal, which contributes to the characteristic caramel-chocolate-cheese aroma, peaked at 90 min of boiling and 40 min of roasting. The FFA content was reduced by 28.34% and 27.42%, respectively, after the beef was roasted for 40 min and instantly boiled for 10 s (p > 0.05). The most distinctive feature after 30 min of boiling was the umami, as the highest levels of glutamate (Glu) (p < 0.05) and the highest equivalent umami concentration (EUC) values were obtained through this cooking method. Additionally, adenosine-5'-monophosphate (AMP) and inosine-5'-monophosphate (IMP) decreased with increasing doneness compared to higher doneness, indicating that lower doneness was favorable in enhancing the umami of the beef. In summary, different cooking methods and doneness levels can affect the flavor and taste of Pingliang red beef, but it is not suitable for high-doneness cooking.

Effects of Cooking Methods on Heavy Metals in Commonly Consumed Roots and Tubers

Effects of Cooking Methods on Heavy Metals in Commonly Consumed Roots and Tubers

Physicochemical Properties of Beeswax: The Effects of Cooking Methods and Harvesting Positions.

Beeswax is an important agricultural product in many developing countries and its quality can be affected by various factors of the harvesting and processing. This study compared the extraction yield as well as physicochemical properties of beeswax melted by different methods (solar energy and conventional method) and collected at different positions (surface of honeycomb and the old nest cakes). Obtained results showed that melting method mainly affected the recovery yield of beeswax and did not cause significant changes of chemical properties of products. However, samples collected at the surface of honeycomb seemed to have a higher quality in compared to samples collected from the old nest cakes.

Effect of Cooking Method and Enzymatic Treatment on the in vitro Digestibility of Cooked and Instant Chestnut Flour.

Microwave treatment, roasting, boiling, and enzymatic treatment were used to prepare cooked and instant chestnut flour, and the in vitro digestibility were compared. Cooking gelatinized the starch and destroyed the granular and crystal structure, increasing starch digestibility. After enzymatic hydrolysis, starches were degraded by 20~24%, and the reducing sugar content of the instant flours increased by 79~94%. Starch digestibility was reduced after enzymatic hydrolysis, however, the estimated glycemic index (GI) increased to 65.1 ~ 77.7 due to the combined effect of increased reducing sugar and decreased starch hydrolysis in the instant flours. The chestnuts treated by 'boiling + enzymes' are still a medium GI food. These findings give guidance for the development of low GI cooked and instant chestnut flour.

Effect of Cooking Methods on Amphenicols and Metabolites Residues in Livestock and Poultry Meat Spiked Tissues.

Foods of animal origin, as nutritional supplements, are usually consumed after cooking, but residues of amphenicols in fresh raw meat threaten human health. Therefore, this study was designed to evaluate the effects of boiling, deep-frying and microwave processing under different time conditions on the residue levels of amphenicols and metabolites in livestock and poultry meat. Antibiotic-free pork, beef, lamb and chicken samples were spiked with chloramphenicol (CAP), thiamphenicol (TAP), florfenicol (FF) and florfenicol amine (FFA) standard solutions and made into homogeneous meat blocks. These positive mock meat blocks were processed using three different cooking methods, and the analyses were performed by ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS). The results showed that cooking methods, time and food matrices were the main factors influencing the changes in amphenicols and metabolites residues in livestock and poultry meat. With the increase in cooking time, boiling processing was the most effective in reducing the four drug residues in livestock and poultry meat matrices, followed by deep-frying, while microwaving caused an increase in drug residue concentrations. Although boiling and frying processes are effective strategies to reduce amphenicols and metabolites residues in meat, it cannot be assumed that these residues can always decrease to levels that are safe for consumer health, especially when the drug residue concentrations in raw meat are above the maximum residue limits (MRLs). Therefore, it is not reliable to remove residues of amphenicols and metabolites from food by cooking. The solution to the food safety problem of veterinary drug residues must start from the breeding source and accelerate the implementation of antibiotic reduction, antibiotic substitution and antibiotic-free farming.

The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets

Fish is nutritious seafood and contains protein with high biological value and essential nutrients for the human body. In Iran, the fish Oncorhynchus mykiss is locally known as Ghezelala and is a commercial fish species. Different methods were used to process the fish: boiling, frying in sunflower oil and grilling. This research investigated on effect of various cooking methods on proximate pH and cooking loss of fresh fish (Oncorhynchus mykiss). The highest and lowest values for protein were found in fish processed using grilling (18.51%) and frying (16.52%), respectively (p &lt;0.05) compared to the fresh sample (18.20%). The fat content of the fried sample showed significantly highest (5.16%) (p &lt;0.05), while the lowest fat content was found for the boiled sample (20.57%) compared to the fresh fat (24.36%) (p &lt;0.05). Comparing the loss percentage of samples in different cooking methods showed that the boiled sample had the lowest value (25.46%) and the fried sample with the highest value (45.02%) (p &lt;0.05). pH value in the boiled sample was the highest (6.74%), while the grilled sample had the lowest (6.63) compared to the fresh sample (6.54). The highest energy value was found for the fried sample (578.48 kcal/100g), and the lowest was for the boiled sample (269.29 kcal/100g). The results suggest that the boiled and grilled fish found higher nutritional quality due to the relatively high protein content, the most needed nutrients. The results also showed that all cooking methods did not significantly affect in mineral content of the fresh fish.

Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity.

Green leafy vegetables or GLVs are one of the main attractions in the local vegetable market and are widely consumed as the main course and side dish in the Sikkim Himalayan region (SHR). This study evaluated the total phenolic (TPC) and flavonoid contents (TFC) and antioxidant potential in different extracts such as methanolic (MeOH), ethyl acetate (EtOAC), and hexane extracts of selected GLVs followed by changes in the antioxidant activity on cooking and stimulated gastrointestinal (GI) digestion. The MeOH extracts of Urtica dioica L. (Sisnu), Nasturtium officinale W. T. Aiton (Simrayo), Diplazium esculentum Retz. Sw. (Ningro), and Chenopodium album L. (Bethu) were estimated to have higher TPC [22.73–45.84 μg gallic acid equivalent (GAE)/mg of extract]. In contrast, the plant extracts prepared using EtOAC (except for N. officinale, where TFC was found to be higher in hexane extract) were found to contain higher TFC (3.42–14.86 μg quercetin equivalent (QE)/mg of extract). The MeOH extracts also exhibited higher 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (9.55–18.67 μg ascorbic acid equivalent (AAE)/mg of extract), total antioxidant activity (TAA) (0.27–0.32 mg AAE/mg of extract), and reducing power potential (RPP) (1.6–9.9 μg AAE/mg of extract). Among the test MeOH extracts, U. dioica demonstrated relatively higher antioxidant activities and was selected for cooking experiments followed by simulated GI digestion. The findings revealed that the loss of antioxidant activity was minimal in steam-cooked leaves (3.5% in 40 min) as compared to the boiled ones (18% in 10 min). The simulated GI (simulated salivary, gastric, and intestinal) digestion performed on raw, steam cooked, and boiled U. dioica leaves showed substantial enhancement of antioxidant properties (by 64.63%) through steam cooking in comparison to the raw leaves. Overall the study concludes that higher antioxidant properties can be achieved on the consumption of steam-cooked U. dioica leaves.

Biochemical Characterization and Effects of Cooking Methods on Main Phytochemicals of Red and Purple Potato Tubers, a Natural Functional Food.

Potato is a staple food crop and an important source of dietary energy. Its tubers contain several essential amino acids, vitamins, minerals and phytochemicals that contribute to the nutritional value of this important product. Recently, scientific interest has focused on purple and red potatoes that, due to the presence of anthocyanins, may be considered as natural powerful functional food. The aim of this study was to evaluate the characteristics of pigmented varieties, the types of anthocyanins accumulated and the level of both beneficial phytochemicals (vitamin C and chlorogenic acids, CGAs) and anti-nutritional compounds (glycoalkaloids) following various cooking methods. The analyses described the presence of a mix of several acylated anthocyanins in pigmented tubers along with high level of CGA. The amount of antioxidants was differently affected by heat treatments according to the type of molecule and the cooking methods used. In some cases, the beneficial compounds were made more available by heat treatments for the analytical detection as compared to raw materials. Data reported here describe both the agronomic properties of these pigmented varieties and the effects of food processing methods on bioactive molecules contained in this natural functional food. They may provide useful information for breeders aiming to develop new varieties that could include desirable agronomical and industrial processing traits.

Effect of Cooking Methods on Vitamin C and Nitrate and in-Vitro Digestion of Broccoli

Effect of Cooking Methods on Vitamin C and Nitrate and in-Vitro Digestion of Broccoli

The Effect of Cooking Method and Cooked Color on Consumer Acceptability of Boneless Pork Chops.

The objective was to determine the effects of sous-vide cooking and degree of doneness on consumer eating experience of pork chops when cooked color was expected to differ. The hypothesis was consumers would prefer a cooked brown color and would rate grilled chops more acceptable than sous-vide chops. Chops were cooked to 63 °C or 71 °C using either an open-hearth grill or a sous-vide device. Participants evaluated four samples for tenderness, juiciness, flavor, and overall acceptability. Participants rated a greater percentage of chops cooked sous-vide at 63 °C as tender (82.82%), juicy (55.83%) and acceptable (60.34%) compared with all other cooking method and degree of doneness combinations. Participants rated a greater percentage of sous-vide chops as tender and acceptable compared to grilled chops. Participants rated a greater percentage of chops cooked to 63 °C as tender, juicy, flavorful, and acceptable when compared to 71 °C. Even when participants could visualize cooked color, they preferred chops cooked to 63 °C compared with chops cooked to 71 °C. Overall, participants preferred chops cooked to 63 °C compared to 71 °C regardless of the cooking method and preferred chops cooked to 63 °C using the sous-vide cooking method the most among all treatments.

Effect of Cooking Methods on Bioactivity of Polyphenols in Purple Potatoes

Purple-fleshed potato (Solanum tuberosum L.) is a good dietary source of anthocyanins, flavonols, and polyphenolic acids, mostly chlorogenic acid. The objective of this study was to examine the impacts of cooking methods including boiling, steaming, and the newly developed vacuum-sealed boiling (VSBoil) on extractability and bioactivity of polyphenolic compounds in a purple potato (PP) cultivar, Purple Pelisse. Data showed that boiling and steaming reduced the total polyphenolic content in PP. High-performance liquid chromatography analysis showed that steaming slightly reduced the extractable chlorogenic acid content, while VSBoil increased it. For DPPH free radical scavenging activities, VSBoil and steaming effectively preserved the antioxidant activity of a polyphenol-rich extract of PP, while boiling resulted in a significant reduction compared to raw potato extract. All extracts effectively suppressed bursts of intracellular reactive oxygen species in human colonic epithelial cells upon hydrogen peroxide induction, of which the extract from the VSBoil group showed the highest antioxidant potential. In addition, all extracts showed anti-inflammatory effects in Caco-2 cells induced with tumor necrosis factor-α. In conclusion, the content and bioactivity of extractable polyphenols were largely retained in PP subjected to different cooking processes. VSBoil resulted in the highest content of extractable polyphenolic compounds and bioactivity among tested cooking methods.

Effect of Cooking Methods on the Nutritive Value and Lipid Oxidation of Two Cricket Species Consumed In Cameroon

Aims: The present study was performed in order to evaluate the effect cooking on the proximate composition and lipid oxidation of two cricket species (Hieroglyphus daganensis and Paracinema tricolor) commonly consumed in Cameroon.&#x0D; Study Design: Paracinema tricolor and Hieroglyphus daganensis harvesting, cleaning, killing, cooking and drying, evaluation the effect cooking treatment on the nutritive value and lipid oxidation of these crickets species.&#x0D; Place and Duration Study: University of Maroua, Cameroon and University of Yaounde I in Cameroon from November 2018 to July 2019.&#x0D; Methodology: The two types of crickets after harvesting and transporting to the laboratory, were killed by freezing at -20°C for 24 hours. Common cooking methods (pan roasting and pan frying) were used to cook it. The raw, roasted and fried crickets were left at ambient temperature and then one part was transformed into powder using an electric grinder. Before analysis, the powders and the whole samples were stored at 4°C. The ash, lipid, protein, carbohydrates and crude fibber content were determined in powder samples. The oil was extracted from whole samples of raw, roasted and fried insects. Various chemical parameter (acid value, peroxide value, iodine value and thiobarbituric acid) were used to assess crickets’ lipid qualities during the cooking methods.&#x0D; Results: The proximate analysis of raw samples revealed that the ash content of Paracinema tricolor and Hieroglyphus daganensis was 3.17% and 3.49% (% of dry weight) respectively. The lipid content was generally high ranging from 15.80% to 18.10% and the protein content ranged from 41.69% to 48.59%. The raw Paracinema tricolor compared to Hieroglyphus daganensis was found to have the higher contents of lipid, protein and energy. All the cooking methods increased the lipid, protein and ash contents, as well as the calorie values of the two cricket’s species, while the moisture content was reduced. The free fatty acids and thiobarbituric acid reactive substances (TBARS) values of the two crickets’ oil were significantly increased after roasting and frying processing. Iodine value decreased.&#x0D; Conclusion: From these results, it can be concluded that soaking combined with frying method appeared to be the best cooking method in the two species of crickets in terms of caloric content and lipid oxidative stability.

Effect of Cooking Methods on the Antioxidant Capacity of Foods of Animal Origin Submitted to In Vitro Digestion-Fermentation.

The human body is exposed to oxidative damage to cells and though it has some endogenous antioxidant systems, we still need to take antioxidants from our diet. The main dietary source of antioxidants is vegetables due to their content of different bioactive molecules. However, there are usually other components of the diet, such as foods of animal origin, that are not often linked to antioxidant capacity. Still, these foods are bound to exert some antioxidant capacity thanks to molecules released during gastrointestinal digestion and gut microbial fermentation. In this work, the antioxidant capacity of 11 foods of animal origin has been studied, submitted to different culinary techniques and to an in vitro digestion and gut microbial fermentation. Results have shown how dairy products potentially provide the highest antioxidant capacity, contributing to 60% of the daily antioxidant capacity intake. On the other hand, most of the antioxidant capacity was released during gut microbial fermentation (90–98% of the total antioxidant capacity). Finally, it was found that the antioxidant capacity of the studied foods was much higher than that reported by other authors. A possible explanation is that digestion–fermentation pretreatment allows for a higher extraction of antioxidant compounds and their transformation by the gut microbiota. Therefore, although foods of animal origin cannot be compared to vegetables in the concentration of antioxidant molecules, the processes of digestion and fermentation can provide some, giving animal origin food some qualities that could have been previously unappreciated.

Effects of Cooking Method on the Antioxidant Activity and Inhibition of Lipid Peroxidation of the Javanese Salad “Pecel” Vegetables and Its Peanut Sauce Dressing

Vegetables are essential in our diet to maintain health, partly due to their antioxidant properties. A well-known Javanese salad called “Pecel” is prepared by boiling the vegetables and dressed with seasoned peanut sauce. Cooking can reduce or improve the antioxidant properties of foods; therefore, the purpose of this study was to evaluate the effects of brief water boiling (1 min), steaming (1 min), and water blanching (20 s) of the Javanese Pecel vegetables, with or without the peanut sauce. We assessed the in vitro antioxidant capacity and lipid peroxidation inhibition of the salad samples prepared using each cooking method. Six vegetables, i.e., Sesbania grandiflora (turi) flower, Amaranthus hybridus L. (spinach), Carica papaya (papaya) leaves, Cosmos caudatus L. (kenikir) leaves, Vigna unguiculata ssp. Sesquipedalis (yard-long beans), and Vigna radiata (mung-bean) sprouts were cooked by boiling or steaming for 1 min or blanching for 20 s. Peanut (Arachis hypogaea), the raw material for peanut sauce, was fried in either fresh palm oil or repeatedly used palm oil. Our results revealed that the highest antioxidant capacity (percent inhibition of DPPH radicals) was observed following boiling for 1 min in case of spinach (41.94 ± 9.8%), papaya (59.04 ± 5.35%), kenikir (54.93% ± 6.32%), and yard-long beans (70.21 ± 8.91%); steaming for 1 min in case of turi flower (60.25 ± 3.63%); and blanching for 20 s in case of mung-bean sprouts (49.27 ± 3.69%). Peanut sauce prepared by frying peanuts in fresh or repeatedly used palm oil reduces the natural antioxidant and lipid peroxidation inhibition properties. However, seasoning the peanut sauce with fresh garlic and lime leaves can restore the lost antioxidant properties. Our study provides the first and clear evidence of the optimal cooking method for Pecel vegetables and sheds light on the wisdom behind the existing traditional cooking method.