Impact of culinary heat treatment on Lodosa Piquillo peppers (Capsicum annuum L.): Total phenolic content and antioxidant capacity
Introduction: An emerging concept of disease prevention is ground-breaking these days. Research has been done to examine the possibility that the most common diseases affecting people worldwide may be preventable by a healthy diet. Antioxidants have been the focus of major attention in the attempt f...
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| Format: | info:eu-repo/semantics/bachelorThesis |
| Language: | spa |
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2020
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10171/59081 |
| _version_ | 1793400318826905600 |
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| author | Izagirre-Urikzu, L. (Leire) Peña, M.P. (María Paz) de |
| author_facet | Izagirre-Urikzu, L. (Leire) Peña, M.P. (María Paz) de |
| author_sort | Izagirre-Urikzu, L. (Leire) |
| collection | DSpace |
| description | Introduction: An emerging concept of disease prevention is ground-breaking these days. Research has been done to examine the possibility that the most common diseases affecting people worldwide may be preventable by a healthy diet. Antioxidants have been the focus of major attention in the attempt for reducing morbidity and mortality from chronic diseases because of their capacity to delay or inhibit oxidative damage (the attack of oxygen-containing free radicals on biological molecules) to a target molecule, linked to various diseases. In the present study, jarred Lodosa Piquillo peppers (Capsicum annuum L.) have been brought into sharp focus, as they are one of the most traditional crops in the region of Navarre. Peppers are rich in antioxidants, but these ones are subjected to a jarring process before they are consumed. For that reason, the principal aim of this study was to examine the influence of different cooking techniques on the antioxidant properties of Lodosa Piquillo peppers. Material and methods: Extracts from jarred Lodosa Piquillo peppers (PDO) were examined. These vegetables were subjected to different cooking methods, microwave heating (1-minute heating at 750 W) and frying (6-minute heating at 90 oC in a pan previously heated at 110 oC for 5 minutes) and were compared to the raw sample. Total phenolic content was quantified following Folin-Ciocalteu methodology using a Spectrophotometer, and the antioxidant capacity was evaluated by DPPH and ABTS assays. Results: Total phenolic content and the antioxidant capacity of jarred Piquillo peppers was not significantly affected by additional thermal treatments in microwaved and fried samples, compared to raw jarred peppers. Conclusion: Additional cooking techniques do not significantly affect the antioxidant capacity of Lodosa Piquillo peppers once they are exposed to a jarring process. Therefore, the antioxidant capacity of the Piquillo peppers is similar independent of how they are consumed. |
| format | info:eu-repo/semantics/bachelorThesis |
| id | oai:dadun.unav.edu:10171-59081 |
| institution | Universidad de Navarra |
| language | spa |
| publishDate | 2020 |
| record_format | dspace |
| spelling | oai:dadun.unav.edu:10171-590812020-06-30T01:02:26Z Impact of culinary heat treatment on Lodosa Piquillo peppers (Capsicum annuum L.): Total phenolic content and antioxidant capacity Izagirre-Urikzu, L. (Leire) Peña, M.P. (María Paz) de Materias Investigacion::Ciencias de la Salud::Nutrición y dietética Capsicum annuum L. Antioxidants Heat treatment Phenolics Vegetables Introduction: An emerging concept of disease prevention is ground-breaking these days. Research has been done to examine the possibility that the most common diseases affecting people worldwide may be preventable by a healthy diet. Antioxidants have been the focus of major attention in the attempt for reducing morbidity and mortality from chronic diseases because of their capacity to delay or inhibit oxidative damage (the attack of oxygen-containing free radicals on biological molecules) to a target molecule, linked to various diseases. In the present study, jarred Lodosa Piquillo peppers (Capsicum annuum L.) have been brought into sharp focus, as they are one of the most traditional crops in the region of Navarre. Peppers are rich in antioxidants, but these ones are subjected to a jarring process before they are consumed. For that reason, the principal aim of this study was to examine the influence of different cooking techniques on the antioxidant properties of Lodosa Piquillo peppers. Material and methods: Extracts from jarred Lodosa Piquillo peppers (PDO) were examined. These vegetables were subjected to different cooking methods, microwave heating (1-minute heating at 750 W) and frying (6-minute heating at 90 oC in a pan previously heated at 110 oC for 5 minutes) and were compared to the raw sample. Total phenolic content was quantified following Folin-Ciocalteu methodology using a Spectrophotometer, and the antioxidant capacity was evaluated by DPPH and ABTS assays. Results: Total phenolic content and the antioxidant capacity of jarred Piquillo peppers was not significantly affected by additional thermal treatments in microwaved and fried samples, compared to raw jarred peppers. Conclusion: Additional cooking techniques do not significantly affect the antioxidant capacity of Lodosa Piquillo peppers once they are exposed to a jarring process. Therefore, the antioxidant capacity of the Piquillo peppers is similar independent of how they are consumed. Introducción: La prevención de enfermedades es un concepto pionero que ha revolucionado el estudio de la nutrición estos últimos años. Se ha estudiado mucho la posibilidad de que una dieta saludable pueda prevenir enfermedades que afectan a la sociedad hoy en día. Así, los antioxidantes están siendo el principal foco dietético de estudio con el objetivo de reducir la morbilidad y mortalidad debida a estas enfermedades crónicas. Estos elementos de la dieta son capaces de inhibir o retrasar el daño oxidativo que se produce en las células, relacionado a varias enfermedades. En este estudio se ha examinado el pimiento del Piquillo de Lodosa (Capsicum annuum L.), una de las cosechas más tradicionales en la región de Navarra. Los pimientos son reconocidos por su alto contenido en antioxidantes, pero en este caso, los pimientos se someten a un proceso de embotado. Por ello, el principal objetivo de este estudio fue analizar el efecto del tratamiento térmico en las propiedades antioxidantes del pimiento del Piquillo. Material y métodos: Se analizaron extractos del pimiento del Piquillo de Lodosa (DOP). Estos pimientos fueron sometidos a dos diferentes métodos culinarios, calentamiento al microondas (1 minuto a 750 W) y fritura (6 minutos de cocción a 90 oC en una sartén previamente calentada a 110 oC por 5 minutos), y fueron comparados con la muestra en crudo. Se cuantificó el contenido fenólico total de las muestras mediante la técnica Folin-Ciocalteu usando un espectrofotómetro, así como la capacidad antioxidante de los vegetales siguiendo la metodología de DPPH y ABTS. Resultados: Tanto el contenido fenólico total como la capacidad antioxidante de los pimientos del Piquillo no sufrieron cambios significativos tras la cocción en microondas o mediante fritura, en comparación con los pimientos en conserva. Conclusión: Las propiedades antioxidantes de los pimientos del Piquillo de Lodosa son similares independientemente del modo de consumo. 2020-06-29T10:27:36Z 2020-06-29T10:27:36Z 2020 2020 info:eu-repo/semantics/bachelorThesis https://hdl.handle.net/10171/59081 spa info:eu-repo/semantics/openAccess application/pdf |
| spellingShingle | Materias Investigacion::Ciencias de la Salud::Nutrición y dietética Capsicum annuum L. Antioxidants Heat treatment Phenolics Vegetables Izagirre-Urikzu, L. (Leire) Peña, M.P. (María Paz) de Impact of culinary heat treatment on Lodosa Piquillo peppers (Capsicum annuum L.): Total phenolic content and antioxidant capacity |
| title | Impact of culinary heat treatment on Lodosa Piquillo peppers (Capsicum annuum L.): Total phenolic content and antioxidant capacity |
| title_full | Impact of culinary heat treatment on Lodosa Piquillo peppers (Capsicum annuum L.): Total phenolic content and antioxidant capacity |
| title_fullStr | Impact of culinary heat treatment on Lodosa Piquillo peppers (Capsicum annuum L.): Total phenolic content and antioxidant capacity |
| title_full_unstemmed | Impact of culinary heat treatment on Lodosa Piquillo peppers (Capsicum annuum L.): Total phenolic content and antioxidant capacity |
| title_short | Impact of culinary heat treatment on Lodosa Piquillo peppers (Capsicum annuum L.): Total phenolic content and antioxidant capacity |
| title_sort | impact of culinary heat treatment on lodosa piquillo peppers (capsicum annuum l.): total phenolic content and antioxidant capacity |
| topic | Materias Investigacion::Ciencias de la Salud::Nutrición y dietética Capsicum annuum L. Antioxidants Heat treatment Phenolics Vegetables |
| url | https://hdl.handle.net/10171/59081 |
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