Effect of conventional and microwave cooking conditions on quality and antioxidant activity of Chinese kale (Brassica alboglabra)

Chin, Lyda; Therdthai, Nantawan; Ratphitagsanti, Wannasawat

doi:10.1016/j.afres.2022.100079

Cited by 13 publications

(7 citation statements)

References 38 publications

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“…After the 10th minute, it exhibited a significant increase (p<0.05). Similarly, different studies on green leafy plants reported that antioxidant activity increased due to microwaving, which increase persisted in long-term cooking [36,41,43]. In this study, it was determined that microwaving of the plant was higher in terms of total phenolic content and antioxidant activity than boiling and steaming.…”

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 63%

“…Total phenolic content and antioxidant activity increased due to boiling in artichokes and green leafy plants specific to India, which were boiled for a long time (10 minutes) [39,40]. In boiled Chinese cabbage, total phenolic content and antioxidant activity also increased with the prolongation of the boiling time [41]. The cell wall's softening with the effect of heat in boiling and the release of phenolic compounds and antioxidant elements from the cellular matrix may have been involved [36,42].…”

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 99%

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Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don

Demirel Ozbek,

Saral,

Turker

2024

PLoS ONE

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Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and times affect the antioxidant activity and phenolic compound content of Trachystemon orientalis (L.) G. Don. The Folin-Ciocalteu method (FCR), ferric-reducing antioxidant power (FRAP), copper-reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used to evaluate the antioxidant activity and total phenolic content (TPC). Phenolic compounds were also determined by high-performance liquid chromatography (HPLC). Microwave cooking, stir-frying and sous vide increased TPC and antioxidant activity (p<0.05). Steaming decreased TPC and antioxidant activity (p<0.05). It was determined that the best cooking method and time was stir-frying for 15 minutes (TPC, CUPRAC and FRAP values 45.18±3.91 mg GAE/g DW, 15559.39±106.90 mmol Troloks/g DW and 555.10±24.05 μmol Fe (II)/g DW, respectively). Raw Trachystemon orientalis (L.) G. Don was detected with caffeic acid (31.53±0.25 mg/100 g DW). New phenolic compounds (protocatechuic acid and p-coumaric acid) were formed by boiling, stir-frying, microwaving, and sous vide methods. In conclusion, regarding antioxidant activity and phenolic compounds of Trachystemon orientalis (L.) G. Don; the best cooking methods are microwave, stir-frying, and sous vide (p<0.05). The most wrong cooking method is steaming (p<0.05).

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Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 63%

Section: Total Phenolic Content and Antioxidant Activitymentioning

confidence: 99%

Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don

Demirel Ozbek,

Saral,

Turker

2024

PLoS ONE

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“…It is a typical cooking method which involves boiling time. Samples were steamed by laying them in a single layer on a tray at 97.2 °C for three different cooking times (conventional cooking by boiling for 1, 2, and 3 minutes, respectively) [37].…”

Section: Cooking Methods For Kalementioning

confidence: 99%

“…Green vegetables like kale are categorized into groups containing high concentrations of phenolic compounds. Plant secondary metabolites known as phenolic compounds have an aromatic ring with one or Journal of Food Processing and Preservation more hydroxyl substituents [37,49]. Phenolic compounds significantly influence the biological characteristics of food plants.…”

Section: Phenolic Compound Contentmentioning

confidence: 99%

“…The various cooking techniques and characteristics, the various vegetable components employed, the various food matrices, and the numerous types of quantitative analysis are all to blame for the highly variable findings published in the pertinent scientific publication. The magnitude of the exposed surface area and the amount of water used may be primary reasons for observed variations in the findings [35,37,54]. 4.5.…”

Section: Phenolic Compound Contentmentioning

confidence: 99%

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Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)

Khalid,

Ikram,

Nadeem

et al. 2023

Journal of Food Processing and Preservation

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The present study investigates the impact of traditional and novel cooking techniques on the nutritional and bioactive profile of Brassica oleracea, commonly known as kale. As a member of the Brassica family, kale is well known for its high nutritional value and possible health benefits. However, it is crucial to remember that the cooking techniques can significantly impact the nutritional profile of kale. Various cooking methods were applied to kale samples through controlled experiments. Traditional techniques like boiling and steaming were compared with innovative approaches such as microwave cooking and vacuum cooking. Soluble solids, which include sugars and other compounds, were used as indicators of nutritional change. Additionally, the levels of vital bioactive components, such as vitamins, antioxidants, and phytochemicals, were analyzed to assess the overall impact of cooking methods. Preliminary findings suggest that the choice of cooking method plays a pivotal role in determining the extent of nutritional and bioactive alterations in kale. Traditional methods, such as boiling, exhibited substantial losses of soluble solids and certain heat-sensitive nutrients. In contrast, novel methods like vacuum cooking displayed better preservation of soluble solids and bioactive compounds. The study sheds light on the complex relationship between cooking techniques and the nutritional integrity of kale. By exploring various methods, this review paper contributes to understanding how culinary practices can be optimized to enhance the retention of vital nutrients and beneficial bioactive components in kale. These findings hold practical implications for individuals seeking to maximize the health benefits of kale consumption while enjoying its culinary versatility.

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Fermenting kale (Brassica oleracea L.) enhances its functional food properties by increasing accessibility of key phytochemicals and reducing antinutritional factors

Subedi,

Raychaudhuri,

Fan

et al. 2024

Food Science & Nutrition

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The properties of kale as a functional food are well established. We sought to determine how fermentation further enhances these properties. We tested different fermentation conditions: (i) spontaneous fermentation with naturally occurring bacteria, (ii) spontaneous fermentation with 2% salt, (iii) Lactococcus lactis, (iv) Lactobacillus acidophilus, (v) mixture of L. lactis and L. acidophilus, (vi) mixture of L. lactis, L. acidophilus, and Clostridium butyricum. We quantified selected bioactive components using high‐performance liquid chromatography (HPLC) and antinutritional factors using a gravimetric method and spectrophotometry. We then determined (i) the antioxidant capacity of the vegetable, (ii) anti‐inflammation capacity, and (iii) the surface microbiota composition by 16S sequencing. All fermentation methods imparted some benefits. However, fermentation with mixed culture of L. lactis and L. acidophilus was most effective in increasing polyphenols and sulforaphane accessibility, increasing antioxidant activity, and reducing antinutritional factors. Specifically, fermentation with L. lactis and L. acidophilus increased total polyphenols from 8.5 to 10.7 mgGAE/g (milligrams of gallium acid equivalent per gram) and sulforaphane from 960.8 to 1777 μg/g (microgram per gram) but decreased the antinutritional factors oxalate and tannin. Total oxalate was reduced by 49%, while tannin was reduced by 55%–65%. The antioxidant capacity was enhanced but not the anti‐inflammation potential. Both unfermented and fermented kale protected equally against lipopolysaccharide (LPS)‐induced inflammation in RAW 264.7 macrophages and prevented increases in inducible nitric oxide synthase (iNOS), tumor necrosis factor‐alpha (TNF‐α), interleukin‐1 beta (IL‐1β), and interleukin‐6 messenger RNA (IL‐6 mRNA) expression by 84.3%, 62%, 68%, and 85.5%, respectively. Unfermented and naturally fermented kale had high proportions of sulfur reducing Desulfubrio and Proteobacteria usually associated with inflammation. Fermenting with L. lactis and/or L. acidophilus changed the bacterial proportions, reducing the Proteobacteria while increasing the genera Lactobacilli and Lactococcus. In summary, fermentation enhances the well‐known beneficial impacts of kale. Fermentation with mixed cultures of L. lactis and L. acidophilus imparts higher benefits compared to the single cultures or fermentation with native bacteria present in the vegetable.

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Effect of conventional and microwave cooking conditions on quality and antioxidant activity of Chinese kale (Brassica alboglabra)

Cited by 13 publications

References 38 publications

Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don

Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis (L.) G. Don

Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)

Fermenting kale (Brassica oleracea L.) enhances its functional food properties by increasing accessibility of key phytochemicals and reducing antinutritional factors

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