The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods

Gabriela Aravena; Olga García; Ociel Muñoz; José R Pérez-Correa; Javier Parada

doi:10.1016/j.foodchem.2015.09.099

The impact of cooking and delivery modes of thymol and carvacrol on retention and bioaccessibility in starchy foods

Food Chem. 2016 Apr 1:196:848-52. doi: 10.1016/j.foodchem.2015.09.099. Epub 2015 Oct 8.

Authors

Gabriela Aravena¹, Olga García², Ociel Muñoz², José R Pérez-Correa³, Javier Parada⁴

Affiliations

¹ Institute of Food Science and Technology, Faculty of Agricultural Sciences, Universidad Austral de Chile, P.O. Box 567, Valdivia, Chile; Graduate School, Faculty of Agricultural Science, Universidad Austral de Chile, Chile; Instituto de Investigaciones Agropecuarias, Centro Regional de Investigación Carillanca, Casilla 58-D, Temuco, Chile.
² Institute of Food Science and Technology, Faculty of Agricultural Sciences, Universidad Austral de Chile, P.O. Box 567, Valdivia, Chile.
³ ASIS, Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, Avenida Vicuña Mackenna, 4860 Macul, Santiago, Chile.
⁴ Institute of Food Science and Technology, Faculty of Agricultural Sciences, Universidad Austral de Chile, P.O. Box 567, Valdivia, Chile. Electronic address: javier.parada@uach.cl.

PMID: 26593564
DOI: 10.1016/j.foodchem.2015.09.099

Abstract

Oregano and thyme possess beneficial properties for human health, mainly attributable to monoterpenes such as thymol and carvacrol. The main objective of this research was to assess, on starchy food, the impact of cooking (boiling and baking) and delivery (ground leaves and essential oil) modes on retention and bioaccessibility of thymol and carvacrol. Retention was assessed after cooking, while bioaccessibility was estimated in cooked samples using an in vitro digestion model. Our results indicate that bioaccessibility was weakly dependent on cooking and delivery modes (27-33%). Boil cooking presented 20% more retention than baking for both compounds. When essential oil was added to the food matrix, thymol was retained almost 25% more when compared with ground leaves' addition. Conversely, carvacrol was retained 39% more when ground leaves were added.

Keywords: Baking; Boil cooking; Digestion model; Essential oils; Natural products.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Cooking / methods*
Cymenes
Humans
Hydroxamic Acids / analysis
Hydroxamic Acids / chemistry*
Models, Molecular
Monoterpenes / chemistry*
Thymol / chemistry*

Substances

Cymenes
Hydroxamic Acids
Monoterpenes
Thymol
carvacrol