Direct Solar Oven with and without UV Filter vs. Traditional Oven: Effect on Polyphenolic Antioxidants, Vitamins and Carotenoids of Food Article Swipe
Seyed Sepehr Moeini
,
Chiara Dal Bosco
,
Elena Mattoni
,
Tecla Gasperi
,
Alessandra Gentili
,
Daniela Tofani
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3390/molecules28083519
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3390/molecules28083519
The use of efficient solar ovens can be a way for progressing ecofriendly technologies in the field of food preparation. In most performing direct solar ovens, the sun rays reach the foods directly, therefore, it becomes essential to check whether, in these conditions, foods can retain theirnutraceutical properties (antioxidants, vitamins and carotenoids). In the present research work, to investigate this issue, several foods (vegetables, meats, and a fish sample) were analyzed before and after cooking (traditional oven, solar oven, and solar oven with a UV filter). The content of lipophilic vitamins and carotenoids (analyzed via HPLC-MS) and the variation of total phenolic content (TPC), and antioxidant capacity (via Folin–Ciocalteu and DPPH assays) have evidenced that cooking with the direct solar oven allows to preserve some nutrients (i.e., tocopherols) and, sometimes, to enhance nutraceutical properties of vegetables (for example, solar oven-cooked eggplants showed 38% higher TPC compared to electric oven cooked sample) and meats. The specific isomerization of all-trans-β-carotene to 9-cis was also detected. The use of a UV filter is advisable to avoid UV drawbacks (for instance, a significant carotenoid degradation) without losing the beneficial effects of the other radiations.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/molecules28083519
- https://www.mdpi.com/1420-3049/28/8/3519/pdf?version=1682220511
- OA Status
- gold
- Cited By
- 2
- References
- 37
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4366122215
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4366122215Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/molecules28083519Digital Object Identifier
- Title
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Direct Solar Oven with and without UV Filter vs. Traditional Oven: Effect on Polyphenolic Antioxidants, Vitamins and Carotenoids of FoodWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2023Year of publication
- Publication date
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2023-04-17Full publication date if available
- Authors
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Seyed Sepehr Moeini, Chiara Dal Bosco, Elena Mattoni, Tecla Gasperi, Alessandra Gentili, Daniela TofaniList of authors in order
- Landing page
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https://doi.org/10.3390/molecules28083519Publisher landing page
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https://www.mdpi.com/1420-3049/28/8/3519/pdf?version=1682220511Direct link to full text PDF
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://www.mdpi.com/1420-3049/28/8/3519/pdf?version=1682220511Direct OA link when available
- Concepts
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Carotenoid, Food science, Chemistry, Polyphenol, Nutraceutical, Antioxidant, Organic chemistryTop concepts (fields/topics) attached by OpenAlex
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2Total citation count in OpenAlex
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2025: 2Per-year citation counts (last 5 years)
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37Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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