Nuestros investigadores

Elsy Gabriela de Santiago Castanedo

Publicaciones científicas más recientes (desde 2010)

Autores: Domínguez-Fernández, M.; Concepción Cid; et al.
ISSN 0308-8146  Vol. 240  2018  págs. 1055 - 1062
The impact of cooking methods (boiling, microwaving, griddling and frying in olive and soybean oils) on nutritional composition (protein, minerals, fat, carbohydrates, fibre, fatty acid profile and energy), antioxidant capacity and (poly)phenolic compounds of cactus cladodes (Opuntia ficus-indica) was evaluated. Culinary processes, except boiling, increased soluble and insoluble fibre up to 5.0 g/100 g becoming a good fibre source. Cactus cladodes fried in olive oil showed a healthier fatty acid profile and lower ¿-6/¿-3 ratio than in soybean oil. Flavonoids accounted for 80% of total (poly)phenolic compounds, being isorhamnetin the most abundant. Heat treatment, particularly griddling and microwaving, increased every flavonoid and phenolic acid up to 3.2-fold higher than in raw samples, and consequently their antioxidant capacity. Even boiling induced losses in total (poly)phenols and antioxidant capacity by leaching into water, the main compounds were maintained. Principal Component Analysis distributed heat treated cactus cladodes according to their distinctive polyphenols and antioxidant capacity.
Autores: Pereira-Caro, G. ; Moreno-Rojas, J. M.; et al.
ISSN 0021-8561  Vol. 66  Nº 23  2018  págs. 5832 - 5844
This study aims to investigate whether heat treatment applied to cactus cladodes influences the bioaccessibility of their (poly)phenolic compounds after simulated gastric and intestinal digestion. A total of 45 (poly)phenols were identified and quantified in raw and cooked cactus cladodes by ultra high performance liquid chromatography photodiode array detector high resolution mass spectrometry. Both flavonoids (60-68% total), mainly isorhamnetin derivatives, and phenolic acids (32-40%) with eucomic acids as the predominant ones significantly (p < 0.05) increased with microwaving and griddling processes. After in vitro gastrointestinal digestion, 5S-64% of the total (poly)phenols of cooked cactus cladodes remained bioaccessible versus 44% in raw samples. Furthermore, digestive conditions and enzymes degraded or retained more flavonoids (37-63% bioaccessibility) than phenolic acids (56-87% bioaccessibility). Microwaved cactus cladodes contributed the highest amount of (poy)phenols (143.54 mg/g dm) after gastrointestinal process, followed by griddled samples (133.98 mg/g dm), showing the highest antioxidant capacity. Additionally, gastrointestinal digestion induced isomerizations among the three stereoisomeric forms of piscidic and eucomic acids.