Influence of steam cooking on pro-health properties of Small and Large variety of <ce:italic>Momordica charantia</ce:italic>
Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were corr...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Lubinska-Szczygeł, Martyna [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019transfer abstract |
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| Schlagwörter: |
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| Umfang: |
15 |
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| Übergeordnetes Werk: |
Enthalten in: Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma - Tanaka, Hajime ELSEVIER, 2022, Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:100 ; year:2019 ; pages:335-349 ; extent:15 |
| Links: |
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| DOI / URN: |
10.1016/j.foodcont.2019.01.027 |
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| Katalog-ID: |
ELV045943273 |
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| 245 | 1 | 0 | |a Influence of steam cooking on pro-health properties of Small and Large variety of <ce:italic>Momordica charantia</ce:italic> |
| 264 | 1 | |c 2019transfer abstract | |
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| 520 | |a Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. | ||
| 520 | |a Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. | ||
| 650 | 7 | |a <ce:italic>Momordica charantia</ce:italic> |2 Elsevier | |
| 650 | 7 | |a Flavonoids |2 Elsevier | |
| 650 | 7 | |a Binding properties |2 Elsevier | |
| 650 | 7 | |a Cooking |2 Elsevier | |
| 650 | 7 | |a Aromatic compounds |2 Elsevier | |
| 650 | 7 | |a Polyphenols |2 Elsevier | |
| 650 | 7 | |a Antioxidant capacity |2 Elsevier | |
| 700 | 1 | |a Różańska, Anna |4 oth | |
| 700 | 1 | |a Namieśnik, Jacek |4 oth | |
| 700 | 1 | |a Dymerski, Tomasz |4 oth | |
| 700 | 1 | |a Szterk, Arkadiusz |4 oth | |
| 700 | 1 | |a Luksirikul, Patraporn |4 oth | |
| 700 | 1 | |a Vearasilp, Suchada |4 oth | |
| 700 | 1 | |a Katrich, Elena |4 oth | |
| 700 | 1 | |a Gorinstein, Shela |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier Science |a Tanaka, Hajime ELSEVIER |t Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma |d 2022 |g Amsterdam [u.a.] |w (DE-627)ELV009139680 |
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2019 |
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10.1016/j.foodcont.2019.01.027 doi GBV00000000000536.pica (DE-627)ELV045943273 (ELSEVIER)S0956-7135(19)30043-X DE-627 ger DE-627 rakwb eng 610 VZ Lubinska-Szczygeł, Martyna verfasserin aut Influence of steam cooking on pro-health properties of Small and Large variety of <ce:italic>Momordica charantia</ce:italic> 2019transfer abstract 15 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. <ce:italic>Momordica charantia</ce:italic> Elsevier Flavonoids Elsevier Binding properties Elsevier Cooking Elsevier Aromatic compounds Elsevier Polyphenols Elsevier Antioxidant capacity Elsevier Różańska, Anna oth Namieśnik, Jacek oth Dymerski, Tomasz oth Szterk, Arkadiusz oth Luksirikul, Patraporn oth Vearasilp, Suchada oth Katrich, Elena oth Gorinstein, Shela oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:100 year:2019 pages:335-349 extent:15 https://doi.org/10.1016/j.foodcont.2019.01.027 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 100 2019 335-349 15 |
| spelling |
10.1016/j.foodcont.2019.01.027 doi GBV00000000000536.pica (DE-627)ELV045943273 (ELSEVIER)S0956-7135(19)30043-X DE-627 ger DE-627 rakwb eng 610 VZ Lubinska-Szczygeł, Martyna verfasserin aut Influence of steam cooking on pro-health properties of Small and Large variety of <ce:italic>Momordica charantia</ce:italic> 2019transfer abstract 15 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. <ce:italic>Momordica charantia</ce:italic> Elsevier Flavonoids Elsevier Binding properties Elsevier Cooking Elsevier Aromatic compounds Elsevier Polyphenols Elsevier Antioxidant capacity Elsevier Różańska, Anna oth Namieśnik, Jacek oth Dymerski, Tomasz oth Szterk, Arkadiusz oth Luksirikul, Patraporn oth Vearasilp, Suchada oth Katrich, Elena oth Gorinstein, Shela oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:100 year:2019 pages:335-349 extent:15 https://doi.org/10.1016/j.foodcont.2019.01.027 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 100 2019 335-349 15 |
| allfields_unstemmed |
10.1016/j.foodcont.2019.01.027 doi GBV00000000000536.pica (DE-627)ELV045943273 (ELSEVIER)S0956-7135(19)30043-X DE-627 ger DE-627 rakwb eng 610 VZ Lubinska-Szczygeł, Martyna verfasserin aut Influence of steam cooking on pro-health properties of Small and Large variety of <ce:italic>Momordica charantia</ce:italic> 2019transfer abstract 15 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. <ce:italic>Momordica charantia</ce:italic> Elsevier Flavonoids Elsevier Binding properties Elsevier Cooking Elsevier Aromatic compounds Elsevier Polyphenols Elsevier Antioxidant capacity Elsevier Różańska, Anna oth Namieśnik, Jacek oth Dymerski, Tomasz oth Szterk, Arkadiusz oth Luksirikul, Patraporn oth Vearasilp, Suchada oth Katrich, Elena oth Gorinstein, Shela oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:100 year:2019 pages:335-349 extent:15 https://doi.org/10.1016/j.foodcont.2019.01.027 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 100 2019 335-349 15 |
| allfieldsGer |
10.1016/j.foodcont.2019.01.027 doi GBV00000000000536.pica (DE-627)ELV045943273 (ELSEVIER)S0956-7135(19)30043-X DE-627 ger DE-627 rakwb eng 610 VZ Lubinska-Szczygeł, Martyna verfasserin aut Influence of steam cooking on pro-health properties of Small and Large variety of <ce:italic>Momordica charantia</ce:italic> 2019transfer abstract 15 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. <ce:italic>Momordica charantia</ce:italic> Elsevier Flavonoids Elsevier Binding properties Elsevier Cooking Elsevier Aromatic compounds Elsevier Polyphenols Elsevier Antioxidant capacity Elsevier Różańska, Anna oth Namieśnik, Jacek oth Dymerski, Tomasz oth Szterk, Arkadiusz oth Luksirikul, Patraporn oth Vearasilp, Suchada oth Katrich, Elena oth Gorinstein, Shela oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:100 year:2019 pages:335-349 extent:15 https://doi.org/10.1016/j.foodcont.2019.01.027 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 100 2019 335-349 15 |
| allfieldsSound |
10.1016/j.foodcont.2019.01.027 doi GBV00000000000536.pica (DE-627)ELV045943273 (ELSEVIER)S0956-7135(19)30043-X DE-627 ger DE-627 rakwb eng 610 VZ Lubinska-Szczygeł, Martyna verfasserin aut Influence of steam cooking on pro-health properties of Small and Large variety of <ce:italic>Momordica charantia</ce:italic> 2019transfer abstract 15 nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. <ce:italic>Momordica charantia</ce:italic> Elsevier Flavonoids Elsevier Binding properties Elsevier Cooking Elsevier Aromatic compounds Elsevier Polyphenols Elsevier Antioxidant capacity Elsevier Różańska, Anna oth Namieśnik, Jacek oth Dymerski, Tomasz oth Szterk, Arkadiusz oth Luksirikul, Patraporn oth Vearasilp, Suchada oth Katrich, Elena oth Gorinstein, Shela oth Enthalten in Elsevier Science Tanaka, Hajime ELSEVIER Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma 2022 Amsterdam [u.a.] (DE-627)ELV009139680 volume:100 year:2019 pages:335-349 extent:15 https://doi.org/10.1016/j.foodcont.2019.01.027 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OLC-PHA AR 100 2019 335-349 15 |
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influence of steam cooking on pro-health properties of small and large variety of <ce:italic>momordica charantia</ce:italic> |
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Influence of steam cooking on pro-health properties of Small and Large variety of <ce:italic>Momordica charantia</ce:italic> |
| abstract |
Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. |
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Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. |
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Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation. |
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This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Steam cooking is one of the most common preparations of Momordica charantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordica charantia were analysed and compared. It was possible to differentiate both types of fruits using two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOF-MS) as well as to assess botanical and geographical origin. In the case of volatiles, 212 chemical compounds were tentatively identified, which can be classified into seven chemical classes, such as aldehydes, alcohols, esters, ketones, terpenes, hydrocarbons. Furthermore, 16 of them were quantified and calculated in terms of OAV and ROC values. Bioactive substances (polyphenols, flavonoids, tannins and flavanols) and the values of antioxidant capacities by four radical scavenging assays (DPPH, CUPRAC FRAP, ABTS) were determined and compared in water and methanol extracts of Chinese and Indian varieties. It was proven that steam cooked Chinese variety has greater value due to its flavour than Indian variety and consists more volatile, non-volatile and bioactive constituents with high antioxidant effect. The binding properties of polyphenols to HSA were relatively high in comparison with other plants. A strong positive correlation of binding properties and bioactivity of Momordica charantia was estimated. One of the volatiles, namely citronellol, has key importance in respect of antidiabetic effect of Momordica charantia Chinese variety. This study indicates pro-health preponderance of Chinese variety over Indian variety and confirms that steam cooking is in lines with the canons of safe food preparation.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a"><ce:italic>Momordica charantia</ce:italic></subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Flavonoids</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Binding properties</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Cooking</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Aromatic compounds</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Polyphenols</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Antioxidant capacity</subfield><subfield code="2">Elsevier</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Różańska, Anna</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Namieśnik, Jacek</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Dymerski, Tomasz</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Szterk, Arkadiusz</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Luksirikul, Patraporn</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Vearasilp, Suchada</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Katrich, Elena</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gorinstein, Shela</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="n">Elsevier Science</subfield><subfield code="a">Tanaka, Hajime ELSEVIER</subfield><subfield code="t">Defining Tumour Shape Irregularity for Preoperative Risk Stratification of Clinically Localised Renal Cell Carcinoma</subfield><subfield code="d">2022</subfield><subfield code="g">Amsterdam [u.a.]</subfield><subfield code="w">(DE-627)ELV009139680</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:100</subfield><subfield code="g">year:2019</subfield><subfield code="g">pages:335-349</subfield><subfield code="g">extent:15</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1016/j.foodcont.2019.01.027</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ELV</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-PHA</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">100</subfield><subfield code="j">2019</subfield><subfield code="h">335-349</subfield><subfield code="g">15</subfield></datafield></record></collection>
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