ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M.
ISSN: 2789-5009
Leading Ecuadorian research in science, technology, engineering, arts, and mathematics.
Effect of Heat Treatment on the Antioxidant Capacity of Fruits and Vegetables - A Review Study
Published date: Sep 25 2024
Journal Title: ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M.
Issue title: Volume 3, Issue 4
Pages: 87–102
Authors:
Abstract:
Fruits and vegetables are a fundamental part of people’s diets due to their composition of bioactive phytochemical compounds. These act as antioxidants that neutralize free radicals, which are related to various pathologies causing negative effects on the health of the host. Raw materials subjected to heat treatments at different temperatures allow the production of safe and stable foods. However, through a systematic review, the present research focused on determining whether heat treatments exert variations in the antioxidant capacity of fruits and vegetables. The methodology applied in the collected research studies was used to calculate the total antioxidant capacity. It was observed that FRAP, ABTS, ORAC, and DPPH assays were used. Furthermore, the total phenolic content, which is also related to the antioxidant capacity, was calculated and analyzed using the Folin-Ciocalteu method. The results found by several other authors indicate that the majority refers to the thermal treatment that plays a positive role by increasing the antioxidant capacity of fruits and vegetables. This is due to cell breakdown caused by high temperatures. On the other hand, some results of the authors differed from the above, where, they showed that raw materials, when applied to thermal treatments, reduce the antioxidant capacity due to the inactivation effects of oxidative enzymes.
Keywords: fruits, vegetables, trials, antioxidants, total phenols, heat treatment.
Resumen
Las frutas y hortalizas son una parte fundamental en la dieta de las personas, debido a que presentan en su composición compuestos bioactivos fitoquímicos, mismos que actúan como antioxidantes favoreciendo a neutralizar los radicales libres, que se relacionan con diversas patologías ocasionando efectos negativos en la salud del huésped. Las materias primas sometidas a tratamientos térmicos con diferentes temperaturas, permiten la producción de alimentos seguros y estables. Sin embargo, en la presente investigación mediante una revisión sistemática, se fundamentó en determinar si los tratamientos térmicos ejercen variaciones en la capacidad antioxidante de frutas y hortalizas. La metodología aplicada en la recopilada de diferentes investigaciones sirvió para calcular la capacidad antioxidante total, se observó que utilizan ensayos FRAP, ABTS, ORAC, DPPH y para calcular el contenido de fenoles totales que también se relaciona con la capacidad antioxidante lo analizan mediante el método más conocido que es el de Folin-Ciocalteu. Los resultados encontrados por los diferentes autores se pueden conocer que la mayoría refiere a que el tratamiento térmico desempeña acciones positivas al incrementar la capacidad antioxidante de las frutas y hortalizas, esto se debe al rompimiento celular que ocasionan las elevadas temperaturas. Por otro lado, se encontró investigaciones donde autores difieren con lo anterior, siendo así que en sus exploraciones demuestran que las materias primas al ser aplicadas a tratamientos térmicos la capacidad antioxidante se ve reducida por efectos de inactivación de enzimas oxidativas.
Palabras Clave: frutas, hortalizas, ensayos, antioxidantes, fenoles totales, tratamiento térmico.
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