Nutritional values of raw and cooked 'calçots' (Allium cepa L. resprouts), an expanding crop
| Autor: | Tomás Lafarga, Gloria Bobo, Josep Sabaté, Lorena Zudaire, Joan Casals, Silvia Sans, Joan Simó |
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| Přispěvatelé: | Producció Vegetal, Postcollita, Universitat Politècnica de Catalunya. Doctorat en Tecnologia Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia, Universitat Politècnica de Catalunya. MVCO - Millora Vegetal de Caràcters Organolèptics |
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Antioxidant
663/664 Genotype Onions -- Spain medicine.medical_treatment Flavonoid Sensation Bioaccessibility Enginyeria agroalimentària [Àrees temàtiques de la UPC] Biology Plant Roots Antioxidants Crop Calçot Onion family Phenols Species Specificity Antioxidant activity Onions medicine Food science Cooking Micronutrients Roasting chemistry.chemical_classification Flavonoids Nutrition and Dietetics fungi technology industry and agriculture food and beverages Agriculture Calçots -- Catalunya Sweetness Hydrogen-Ion Concentration biology.organism_classification chemistry Spain Allium Digestion Onion Nutritional description Agronomy and Crop Science Nutritive Value Food Science Biotechnology |
| Zdroj: | UPCommons. Portal del coneixement obert de la UPC Universitat Politècnica de Catalunya (UPC) IRTA Pubpro. Open Digital Archive Institut de Recerca i Tecnologia Agroalimentàries (IRTA) |
| DOI: | 10.1002/jsfa.9733 |
| Popis: | ‘Calçot’ is the Catalan name for the immature floral stems of second‐year onion resprouts of the Blanca Tardana de Lleida (BTL) landrace. Highly appreciated for their sensory attributes, these resprouts are typically consumed after roasting on an open fire. Now new preparations are appearing, helping to expand the market for ‘calçots’. This study aimed (i) to compare the nutritional and sensory characteristics of BTL ‘calçots’ versus other onion varieties; (ii) to analyze the effects of cooking and / or in vitro gastrointestinal digestion on the nutritional properties of ‘calçots’; and (iii) to determine the influence of the environment on the antioxidant properties of ‘calçots’. RESULTS The nutritional and sensory characteristics of both raw and cooked ‘calçots’ differed between varieties, with the exception of some minerals. Flavonoid content decreased by 85% during cooking, and total phenolic content decreased by 30%. By contrast, antioxidant activity increased after cooking. Most traits had a nonlinear response to heating, and differences between varieties generally decreased after cooking. Location also had a strong effect on antioxidant activity. In vitro digestion of cooked ‘calçots’ sharply decreased antioxidant activity after the intestinal phase. The only significant genotypic correlation between sensory and nutritional quality was the correlation between sweetness and ash content (R = −0.97). CONCLUSION Cooked BTL ‘calçots’ are within the limits of the onion domain for nutritional properties, and the variability reported for onion bulbs is also present in resprouts. The effects of the environment, cooking, and in vitro digestion clearly overlap the genetic effects. © 2019 Society of Chemical Industry info:eu-repo/semantics/acceptedVersion |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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