Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system

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.foodchem.2014.09.124

Cited by 75 publications

(33 citation statements)

References 21 publications

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“…These results were confirmed by Dos Reis et al . () on the effect of microwave, boiling, steaming and sous vide processing on broccoli and cauliflower, which is explained by the higher water loss and sugar concentration. To our knowledge no results have been reported on the effect of cooking on the total soluble solid of eggplant.…”

Section: Resultsmentioning

confidence: 98%

Influence of the Thermal Processing on the Physico‐Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

Arkoub-Djermoune

Boulekbache‐Makhlouf

Zeghichi-Hamri

et al. 2016

Journal of Food Quality

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Physico‐chemical parameters, antioxidants and antioxidant activity were evaluated in eggplant fruit (Solanum melongena) before and after domestic cooking methods (frying, griddling and baking). The results showed large differences among the three treatments. After the cooking process, total phenolics and flavonols increased significantly, whereas vitamin C, carotenoid, lycopene and anthocynin contents decreased significantly. The thermal treated samples showed significant increase in their chemical composition (pH, total soluble solids, ash and non enzymatic browning) along with a significant loss in their water and total sugar contents. Results showed that eggplant improved its antioxidant capacity in all cooking methods. Taken together, our results suggest that the various thermal treatments can increase some phytonutrients and antioxidant activity of eggplant. Practical Applications Eggplant (Solanum melongena L.) is an important source of phytochemicals in the Algerian diet, which can be consumed after three cooking processes: frying, griddling and baking. However, few data are available on the effect of these domestic cooking methods on its nutritional quality. The purpose of this study is to offer to the consumers the best cooking way that enhances phytonutrients and antioxidant activity of eggplant fruit.

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Section: Resultsmentioning

confidence: 98%

Influence of the Thermal Processing on the Physico‐Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

Arkoub-Djermoune

Boulekbache‐Makhlouf

Zeghichi-Hamri

et al. 2016

Journal of Food Quality

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“…The decrease in phenolic compounds during hydrothermal processes such as boiling or steaming in Brassica vegetables was confirmed in numerous studies. 19,26,28,29 Cauliflower stored for 5 days contained less phenolic compounds compared to samples directly after thermal treatment. Cauliflower stored for the same period of time in cool temperature contained, on average, 15% less phenolics than directly after processing.…”

Section: Total Phenolic Compounds Contentmentioning

confidence: 99%

Sous‐vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables

et al. 2018

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“…This pattern is likely due to higher chemical extractability of these compounds as a consequence of thermally induced structural changes of membranes and denaturation of proteins . Dos Reis et al also observed that steam processing resulted in an increase in broccoli lutein and β ‐carotene extractability.…”

Section: Resultsmentioning

confidence: 97%

The kinetic of key phytochemical compounds of non‐heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods

et al. 2016

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Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system

Cited by 75 publications

References 21 publications

Influence of the Thermal Processing on the Physico‐Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

Influence of the Thermal Processing on the Physico‐Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

Sous‐vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables

The kinetic of key phytochemical compounds of non‐heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods

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