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231224s2014 xx |||||o 00| ||eng c |
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|a 10.1177/1082013213492523
|2 doi
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|a pubmed25n0762.xml
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|a DE-627
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|a eng
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|a Carbonell-Capella, Juana M
|e verfasserin
|4 aut
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|a Quality parameters, bioactive compounds and their correlation with antioxidant capacity of commercial fruit-based baby foods
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|c 2014
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
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|2 rdamedia
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|a ƒa Online-Ressource
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|a Date Completed 24.05.2016
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|a Date Revised 11.09.2014
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a © The Author(s) 2013 Reprints and permissions: sagepub.co.uk/journalsPermissions.nav.
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|a Comprehensive research is required to achieve the optimization of the antioxidant protection through baby foods, in particular, the commercially available fruit-based baby foods. This study investigated the physicochemical properties, ascorbic acid (AA), total carotenoids (TC), total phenolic content (TPC), trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) of 23 different commercially available fruit-based baby foods. The main contribution to the total antioxidant capacity (trolox equivalent antioxidant capacity and oxygen radical absorbance capacity) was provided by ascorbic acid, followed by phenolic compounds, in accordance with a mathematical equation obtained from the data: TEAC = 245.906 + 7.727 × (AA) + 1.988 × (TPC) - 0.008 × (TC) and ORAC = 318.662 + 2.775 × (AA) - 0.531 × (TPC) - 0.073 × (TC). Moreover, a positive correlation (r = 0.346, p < 0.05) was found for oxygen radical absorbance capacity and trolox equivalent antioxidant capacity methods. Baby foods with different kind of fruits used as ingredients showed higher antioxidant capacity. Among the commercial baby foods analysed in this work, that treated by gentle steam cooking process had high levels of bioactive compounds and antioxidant capacity
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|a Journal Article
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|a Research Support, Non-U.S. Gov't
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|a Fruit-based baby foods
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|a bioactive compounds
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|a physicochemical parameters
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|a total antioxidant capacity
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|a Antioxidants
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|a Chromans
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|a Phenols
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|a Carotenoids
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|a Ascorbic Acid
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| 700 |
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|a Barba, Francisco J
|e verfasserin
|4 aut
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|a Esteve, María J
|e verfasserin
|4 aut
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|a Frígola, Ana
|e verfasserin
|4 aut
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| 773 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 20(2014), 7 vom: 01. Okt., Seite 479-87
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|g volume:20
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|g pages:479-87
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|u http://dx.doi.org/10.1177/1082013213492523
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