Cauliflower contains several bioactive compounds. The orange and purple cauliflower are also rich in carotenoids and polyphenols, associated. Among the minority and less studied components there are the tocopherols, which in the cauliflower are present in the γ and α form. Cauliflower consumption involves a cooking process, it is important to include the behavior of bioactive compounds, such as tocopherols, in relation to heat treatment and conservation and / or increase nutritional value. The aim of the work is the test state of the effects of the firing of various heat treatments on tocopherols, in a vegetable matrix such as cauliflower, in the orange and purple varieties. Three types have been tested: boiled, steamed and vacuum packed. Each of these was recorded at a temperature of 10, 25 and 40 minutes, with the exception of the boiled one which was subjected only to times of 10 and 25 minutes. The tocopherols were extracted using 85 ° C hot saponification for 30 minutes with subsequent analysis in UPLC, using the fluorimeter as a detector. From the results of the analysis it was possible to observe that the orange cauliflower and the purple cauliflower have different tocopherol profiles; the orange cauliflower, in fact, presents, compared to the violet, also the δ form, beyond the γ and α forms. The results showed that boiled meat is a better technique than steaming and vacuum cooking at the same temperatures of 10 and 25 minutes (131.8 ± 19.9 mg / kg and 183.4 ± 24.1 mg / kg for the transparent variety; 87.1 ± 9.5 mg / kg and 134.1 ± 10.2 mg / kg for the violet variety). Furthermore, steaming and vacuum packing have the same effect on these bioactive compounds. At the same time, thanks to steam cooking it is not the degradation of the components, rather it is also a greater extractability especially in the orange variety. The similar result emerged also from the cooking of the "sous-vide" or from the vacuum cooking, which according to some is considered better cooking than the others. Thus, from the results of the analysis it emerged that the degradation of the various bioactive components, such as for example vitamins or other compounds, during different heat treatments treated at different times, depends on the type of matrix in question. This study provides information on traditional techniques and innovative cooking shows and shows what are the effects on tocopherols, compounds that are less studied in a matrix such as cauliflower.
Il cavolfiore contiene diversi composti bioattivi. Il cavolfiore arancione e viola sono ricchi anche in carotenoidi e polifenoli, rispettivamente. Tra i componenti minoritari e meno studiati si trovano i tocoferoli, che nel cavolfiore sono presenti nella forma γ e α. Poiché il consumo del cavolfiore prevede un processo di cottura, è importante comprendere il comportamento dei composti bioattivi, quali tocoferoli, in relazione al trattamento termico al fine di preservare e/o aumentare il valore nutrizionale. Lo scopo del lavoro è stato quello di dimostrare gli effetti della cottura di vari trattamenti termici sui tocoferoli, in una matrice vegetale come il cavolfiore, nelle varietà arancione e viola. Sono state sperimentate tre tipologie: bollito, cottura a vapore e sottovuoto. Ognuna di queste è stata effettuata a temperature di 10, 25 e 40 minuti, ad eccezione del bollito che è stato sottoposto solamente ai tempi di 10 e 25 minuti. I tocoferoli sono stati estratti tramite una saponificazione a caldo 85°C per 30 minuti con successiva analisi in UPLC, usando come detector il fluorimetro. Dai risultati delle analisi è stato possibile osservare che il cavolfiore arancione e il cavolfiore viola hanno profili tocoferolici diversi; il cavolfiore arancione, infatti, presenta, rispetto al viola, anche la forma δ, oltre le forme γ e α. I risultati hanno mostrato che il bollito risulta una tecnica migliore rispetto alla cottura al vapore e al sottovuoto alle stesse temperature di 10 e 25 minuti (131.8±19.9 mg/kg e 183.4±24.1 mg/kg per la varietà arancione; 87.1±9.5 mg/kg e 134.1±10.2 mg/kg per la varietà viola). Inoltre, la cottura al vapore e il sottovuoto presentano lo stesso effetto su questi composti bioattivi. Allo stesso tempo, grazie alla cottura a vapore non si ha la degradazione dei componenti, anzi si ha anche una maggiore estraibilità sopratutto nella varietà arancione. Risultato simile è emerso anche dalla cottura del sous-vide ovvero dalla cottura del sottovuoto, che secondo alcuni è ritenuta la cottura migliore rispetto le altre. Dunque, dai risultati delle analisi è emerso che la degradazione dei vari componenti bioattivi, quali ad esempio le vitamine o altri composti, durante diversi trattamenti termici effettuati in tempi differenti, dipende dal tipo di matrice che si tratta. Questo studio fornisce informazioni sulle tecniche tradizionali e innovative di cottura e mostra quali sono gli effetti sui tocoferoli, composti che sono meno studiati in una matrice come il cavolfiore.
Effetto del trattamento termico sui tocoferoli nel cavolfiore
SCOGNAMIGLIO, GIULIA
2018/2019
Abstract
Cauliflower contains several bioactive compounds. The orange and purple cauliflower are also rich in carotenoids and polyphenols, associated. Among the minority and less studied components there are the tocopherols, which in the cauliflower are present in the γ and α form. Cauliflower consumption involves a cooking process, it is important to include the behavior of bioactive compounds, such as tocopherols, in relation to heat treatment and conservation and / or increase nutritional value. The aim of the work is the test state of the effects of the firing of various heat treatments on tocopherols, in a vegetable matrix such as cauliflower, in the orange and purple varieties. Three types have been tested: boiled, steamed and vacuum packed. Each of these was recorded at a temperature of 10, 25 and 40 minutes, with the exception of the boiled one which was subjected only to times of 10 and 25 minutes. The tocopherols were extracted using 85 ° C hot saponification for 30 minutes with subsequent analysis in UPLC, using the fluorimeter as a detector. From the results of the analysis it was possible to observe that the orange cauliflower and the purple cauliflower have different tocopherol profiles; the orange cauliflower, in fact, presents, compared to the violet, also the δ form, beyond the γ and α forms. The results showed that boiled meat is a better technique than steaming and vacuum cooking at the same temperatures of 10 and 25 minutes (131.8 ± 19.9 mg / kg and 183.4 ± 24.1 mg / kg for the transparent variety; 87.1 ± 9.5 mg / kg and 134.1 ± 10.2 mg / kg for the violet variety). Furthermore, steaming and vacuum packing have the same effect on these bioactive compounds. At the same time, thanks to steam cooking it is not the degradation of the components, rather it is also a greater extractability especially in the orange variety. The similar result emerged also from the cooking of the "sous-vide" or from the vacuum cooking, which according to some is considered better cooking than the others. Thus, from the results of the analysis it emerged that the degradation of the various bioactive components, such as for example vitamins or other compounds, during different heat treatments treated at different times, depends on the type of matrix in question. This study provides information on traditional techniques and innovative cooking shows and shows what are the effects on tocopherols, compounds that are less studied in a matrix such as cauliflower.| File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12075/6313