TY - JOUR
T1 - Effect of boiling and roasting on the polyacetylene and polyphenol content of fennel (Foeniculum vulgare) bulb
AU - Rawson, Ashish
AU - Hossain, Mohammad B.
AU - Patras, Ankit
AU - Tuohy, Maria
AU - Brunton, Nigel
PY - 2013/3
Y1 - 2013/3
N2 - Fennel (Foeniculum vulgare cv dulce.) is a hardy, perennial, umbelliferous (Apiaceae) plant as a source of the secondary metabolites group's polyacetylenes and polyphenols.The present study investigated the effect of boiling (100 ° C for 30. min) and roasting (160 °C for 15. min) on the levels of these phytochemicals. Boiling resulted in a significant decrease in the levels of polyacetylenes (falcarinol, falcarindiol, falcarindiol- 3- acetate) and polyphenols (caffeic acid, gallic acid, apigenin-7-o-glucoside, ferulic acid, syringic acid, isovitexin, phloridzin). The loss of polyphenols from the boiled bulbs may be in part due to leaching of these components in the water. Roasting resulted in a significant decrease in falcarindiol, falcarindiol-3-acetate, and falcarinol by 81%, 78%, and 66% when compared to raw unprocessed fennel bulbs. In general, levels of all polyphenols decreased in roasted samples. The exceptions were ferulic acid which showed an increase and gallic acid which did not show any decrease. In line with results for polyphenol levels, antioxidant activity decreased following thermal processing, and the presence of hydroxymethylfurfural was confirmed in roasted samples of fennel.
AB - Fennel (Foeniculum vulgare cv dulce.) is a hardy, perennial, umbelliferous (Apiaceae) plant as a source of the secondary metabolites group's polyacetylenes and polyphenols.The present study investigated the effect of boiling (100 ° C for 30. min) and roasting (160 °C for 15. min) on the levels of these phytochemicals. Boiling resulted in a significant decrease in the levels of polyacetylenes (falcarinol, falcarindiol, falcarindiol- 3- acetate) and polyphenols (caffeic acid, gallic acid, apigenin-7-o-glucoside, ferulic acid, syringic acid, isovitexin, phloridzin). The loss of polyphenols from the boiled bulbs may be in part due to leaching of these components in the water. Roasting resulted in a significant decrease in falcarindiol, falcarindiol-3-acetate, and falcarinol by 81%, 78%, and 66% when compared to raw unprocessed fennel bulbs. In general, levels of all polyphenols decreased in roasted samples. The exceptions were ferulic acid which showed an increase and gallic acid which did not show any decrease. In line with results for polyphenol levels, antioxidant activity decreased following thermal processing, and the presence of hydroxymethylfurfural was confirmed in roasted samples of fennel.
KW - Antioxidants
KW - Boiling
KW - Fennel
KW - Polyacetylene
KW - Polyphenol
KW - Roasting
UR - https://www.scopus.com/pages/publications/84874367720
U2 - 10.1016/j.foodres.2011.01.009
DO - 10.1016/j.foodres.2011.01.009
M3 - Article
AN - SCOPUS:84874367720
SN - 0963-9969
VL - 50
SP - 513
EP - 518
JO - Food Research International
JF - Food Research International
IS - 2
ER -