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dc.contributor.authorZudaire, Lorena
dc.contributor.authorViñas, Inmaculada
dc.contributor.authorAbadias, Maribel
dc.contributor.authorSimó Cruanyes, Joan
dc.contributor.authorEcheverria, Gemma
dc.contributor.authorPlaza, Lucia
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.date.accessioned2017-06-16T10:26:38Z
dc.date.available2019-05-01T00:30:37Z
dc.date.issued2017-07-01
dc.identifier.citationZudaire, L., Viñas, I., Abadias, M., Simo, J., Echeverria, G., Plaza, L., Aguiló-Aguayo, I. Quality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions. "Postharvest biology and technology", 1 Juliol 2017, vol. 129, p. 1-11.
dc.identifier.issn0925-5214
dc.identifier.urihttp://hdl.handle.net/2117/105495
dc.description.abstractCalçots are the floral stems of the second-year onion (Allium cepa L.) resprouts with economic importance in Spain, where they are usually consumed roasted. The effect of two controlled atmospheres (CA) of 2.0% O2 + 3.5% CO2 (CA1), 1.0% O2 + 2.0% CO2 (CA2) and air at 1 °C for 60 d on the physicochemical, nutritional and sensory quality of calçots were studied. In addition, the total phenolic content (TPC) and the antioxidant activity (AA) of roasted calçots were evaluated after an in vitro gastrointestinal (GI) digestion. Both CA regimes reduced the respiration rate of the stored product without causing physiological disorders. The TPC and AA of calçots increased during storage. Storage for 60 d in CA2 resulted in the highest AA by DPPHradical dot assay, whereas calçots stored in air for 60 d showed the highest TPC and AA by FRAP assay. Calçots stored in air for 30 d and fresh harvested sample presented the highest total flavonoids values. After 30 d of storage, calçots stored in CA had a higher liking degree than calçots stored in air. The AA of digested calçots decreased drastically after in vitro GI digestion in comparison to the non-digested samples. However, TPC increased after digestion. Roasted calçots stored in CA1 for 30 d showed the highest TPC and AA retention in the intestinal phase. CA could be a postharvest strategy for the storage of calçots.
dc.format.extent11 p.
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Agricultura
dc.subject.lcshOnions--Research
dc.subject.otherAllium
dc.subject.otherControlled atmosphere
dc.subject.otherRoasting
dc.subject.otherAntioxidant activity
dc.subject.otherTotal phenolic content
dc.subject.otherIn vitro digestion
dc.titleQuality and bioaccessibility of total phenols and antioxidant activity of calçots (Allium cepa L.) stored under controlled atmosphere conditions
dc.typeArticle
dc.subject.lemacCalçots
dc.contributor.groupUniversitat Politècnica de Catalunya. MVCO - Millora Vegetal de Caràcters Organolèptics
dc.identifier.doi10.1016/j.postharvbio.2017.03.013
dc.relation.publisherversionhttp://www.sciencedirect.com/science/article/pii/S0925521416306044
dc.rights.accessOpen Access
local.identifier.drac20092872
dc.description.versionPostprint (author's final draft)
local.citation.authorZudaire, L.; Viñas, I.; Abadias, M.; Simo, J.; Echeverria, G.; Plaza, L.; Aguiló-Aguayo, I.
local.citation.publicationNamePostharvest biology and technology
local.citation.volume129
local.citation.startingPage1
local.citation.endingPage11


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