Department of Science, "Roma Tre" University, Via della Vasca Navale 79, 00146 Rome, Italy.
Department of Chemistry, "Sapienza" University, Piazzale A. Moro, 00185 Rome, Italy.
Molecules. 2023 Apr 17;28(8):3519. doi: 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.
高效太阳能烤箱的使用可以成为食品制备领域环保技术发展的一种方式。在大多数性能良好的直接太阳能烤箱中，太阳光线直接照射到食物上，因此，有必要检查在这些条件下，食物是否能够保持其营养特性（抗氧化剂、维生素和类胡萝卜素）。在本研究工作中，为了研究这个问题，在烹饪之前和之后（传统烤箱、太阳能烤箱和带有 UV 滤光片的太阳能烤箱）分析了几种食物（蔬菜、肉类和一种鱼类样本）。通过 HPLC-MS 分析脂溶性维生素和类胡萝卜素的含量以及总酚含量（TPC）和抗氧化能力（通过福林-肖卡尔特和 DPPH 测定）的变化表明，使用直接太阳能烤箱烹饪可以保留一些营养物质（例如生育酚），并且有时可以增强蔬菜（例如，太阳能烤箱烤制的茄子比电烤箱烤制的样品显示出 38%更高的 TPC）和肉类的营养特性。还检测到全反式-β-胡萝卜素向 9-顺式的特异性异构化。使用 UV 滤光片是明智的选择，可以避免 UV 带来的缺点（例如，类胡萝卜素的显著降解），同时又不会失去其他辐射的有益效果。
