(Poly)phenol characterisation in white and red cardoon stalks: could the sous-vide technique improve their bioaccessibility?. (17th February 2022)

• Record Type: Journal Article
• Authors: Huarte, Estíbaliz; Trius-Soler, Marta; Domínguez-Fernández, Maite; De Peña, María-Paz; Cid, Concepción
• Is Part Of: International journal of food sciences and nutrition. Volume 73:Number 2(2022)
• Page Start: 184
• Page End: 194
• Publication Date: 2022-02-17
• Subjects: Cynara -- (poly)phenols -- heat treatment -- boiling -- sous-vide cooking -- gastrointestinal digestion; Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.1080/09637486.2021.1966396
• Languages: English
• ISSNs: 0963-7486

Abstract

Abstract: This study aims to evaluate whether sous-vide cooking better preserves the (poly)phenol content and profile of red and white cardoon stalks versus traditional boiling, both before and after simulated oral-gastro-intestinal digestion. Thirty one (poly)phenols were quantified in red and white cardoon by HPLC-MS/MS, phenolic acids being >95%, and 5–caffeoylquinic and 1, 5–dicaffeoylquinic acids the major ones. Although both varieties showed a similar profile, raw red cardoon had 1.7-fold higher (poly)phenol content than raw white cardoon. Culinary treatments decreased (poly)phenol content, but sous-vide cooked cardoon had a greater content than the boiled one, suggesting a protective effect. After gastrointestinal digestion, (poly)phenol bioaccessibility of boiled and sous-vide cooked cardoon (52.6–90.5%) was higher than that of raw samples (0.2–0.7%), although sous-vide system no longer played a protective effect compared to boiling. In summary, red cardoon was a richer source of bioaccessible (poly)phenols than white cardoon, even sous-vide cooked or boiled.