Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1)

Reis, Luzia Caroline Ramos dos; Oliveira, Viviani Ruffo de; Hagen, Martine Elisabeth Kienzle; Jablonski, André; Flôres, Simone Hickmann; Rios, Alessandro de Oliveira

doi:10.1016/j.lwt.2015.03.089

Cited by 110 publications

(51 citation statements)

References 14 publications

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“…However, Ramos dos Reis et al . () reported that the total phenolics content of broccoli increased after sous vide cooking or microwaving.…”

Section: Resultsmentioning

confidence: 97%

“…Cooking can reduce the concentration of bioactive compounds in the plant tissue through thermal breakdown and leaching. It can also inhibit enzyme activity and increase the extractability of some compounds by disrupting the plant cell wall matrix so that the compounds become more bioavailable (Podsędek et al ., ; Mazzeo et al ., ; Martínez‐Hernández et al ., ; Ramos dos Reis et al ., ).…”

Section: Introductionmentioning

confidence: 97%

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Effects of different cooking methods on some chemical and sensory properties of Galega kale

Armesto

Gómez-Limia

Carballo

et al. 2016

Int J of Food Sci Tech

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Summary Kale (Brassica oleracea L. var. acephala) is rich in bioactive phytochemicals such as phenolic compounds and vitamins. However, cooking the plants can cause important changes in composition. The objective of this study was to investigate the effect of some domestic cooking processes (boiling, steaming, microwaving and pressure cooking) on several quality parameters of Galega kale. Boiling had the strongest effect on the antioxidant capacity (the IC50 was four times higher than in the fresh sample), total phenolics (losses of 76.4–77.9%) and colour (ΔE = 17.79–19.12). Microwaving caused the greatest loss of soluble solids (80.8–82.2%). Steaming seems to be the best method for retaining the nutrient and antioxidant capacity of kale (100% ash, 71–77.5% soluble solids, 100% antioxidant capacity, 67–71% total phenolics, 62–71% chlorophyll). However, steamed kale was awarded the lowest sensory scores, indicating the difficulty in reconciling nutritional value and sensorial quality. Use of discriminant statistical techniques enabled the classification of 100% of samples.

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“…However, Ramos dos Reis et al . () reported that the total phenolics content of broccoli increased after sous vide cooking or microwaving.…”

Section: Resultsmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Effects of different cooking methods on some chemical and sensory properties of Galega kale

Armesto

Gómez-Limia

Carballo

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…In contrast, reported a lower concentration of γ-tocopherol than α-tocopherol in cauliflower (Podsę dek, 2007). A recent study on raw and cooked broccoli and cauliflower showed that boiling increases the concentrations of β-carotene and vitamin A as well as steaming enhances the concentrations of lutein, zeaxanthin, cryptoxanthin, α-carotene and total carotenoids (dos Reis et al, 2015). Generally, amongst the analysed Brassica vegetables, Brussels sprouts, broccoli, and red cabbage possess the highest antioxidant capacity (Podsędek, 2007).…”

Section: Vegetablesmentioning

confidence: 93%

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Shahidi

Ambigaipalan

2015

Journal of Functional Foods

2,234

1,342

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Available online A B S T R A C TThis review reports on the latest research results and applications of phenolic and polyphenolic compounds. Phenolic compounds, ubiquitous in plants, are an essential part of the human diet and are of considerable interest due to their antioxidant properties and potential beneficial health effects. These compounds range structurally from a simple phenolic molecule to complex high-molecular-weight polymers. There is increasing evidence that consumption of a variety of phenolic compounds present in foods may lower the risk of health disorders because of their antioxidant activity. When added to foods, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products. Due to safety concerns and limitation on the use of synthetic antioxidants, natural antioxidants obtained from edible materials, edible by-products and residual sources have been of increasing interest. This contribution summarizes both the synthetic and natural phenolic antioxidants, emphasizing their mode of action, health effects, degradation products and toxicology. In addition, sources of phenolic antioxidants are discussed in detail.

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“…The process of senescence involves the accumulation of active oxygen species and consequently a reduction in the content of antioxidants, particularly ascorbic acid (Ivanov, ). Broccoli has a high content of another group of antioxidants, the phenolic compounds (Ramos dos Reis et al, ). Among them are flavonoids, which display a radical scavenging activity (Van Acker et al, ), and could have protective roles against the development of vascular dysfunction and the advancement of atherosclerosis (Schroeter et al, ).…”

Section: Introductionmentioning

confidence: 99%

The time of the day to harvest affects the degreening, antioxidant compounds, and protein content during postharvest storage of broccoli

et al. 2019

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Harvesting of broccoli at several moments of the day affects the rate of senescence during storage. In this work, broccoli heads were harvested at several moments and then kept at 20°C in order to analyze protein metabolism and antioxidant compounds. Almost no differences were detected in the contents of total and soluble proteins, and free amino acids. Only an increment in free amino acids was detected by day 3 in samples obtained at 8:00 hr. With reference to antioxidants, the contents of ascorbic acid, carotenoids and xanthophylls, phenols, and flavonoids were similar in samples harvested at different moments. However, an increment was detected in carotenoids, phenols, and flavonoids during storage of samples collected at 18:00 hr on day 3 and samples collected at 13:00 hr on day 5. The combination of delay of senescence and increment in antioxidants suggest harvesting at 12:00 or 18:00 hr. Practical application Broccoli is a vegetable with an important level of nutrients. However, it is also highly perishable and suffers a high rate of senescence and loss of quality during postharvest. In this work, it is demonstrated that the simple practice of harvests in different moments of the day can affect the postharvest behavior of broccoli, and it is suggested to carry out the harvest toward the end of the day.

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Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1)

Cited by 110 publications

References 14 publications

Effects of different cooking methods on some chemical and sensory properties of Galega kale

Effects of different cooking methods on some chemical and sensory properties of Galega kale

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

The time of the day to harvest affects the degreening, antioxidant compounds, and protein content during postharvest storage of broccoli

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