Glucosinolates and Polyphenols of Colored Cauliflower as Chemical Discriminants Based on Cooking Procedures

Abstract

The impact of mild oven treatments (steaming or sous-vide) and boiling for 10 min, 25 min, or 40 min on health-promoting phytochemicals in orange and violet cauliflower (Brassica oleracea L. var. botrytis) was investigated. For this purpose, targeted ultra-high performance liquid chromatography–high-resolution mass spectrometry analysis of phenolics and glycosylates, combined with chemometrics, was employed. Regardless of cooking time, clear differentiation of cooked samples obtained using different procedures was achieved, thus demonstrating the distinct impact of cooking approaches on sample phytochemical profile (both, compound distribution and content). The main responsible components for the observed discrimination were derivatives of hydroxycinnamic acid and kaempferol, organic acids, indolic, and aromatic glucosinolates, with glucosativin that was found, for the first time, as a discriminant chemical descriptor in colored cauliflower submitted to steaming and sous-vide. The obtained findings also highlighted a strict relationship between the impact of the cooking technique used and the type of cauliflower. The boiling process significantly affected the phytochemicals in violet cauliflower whereas orange cauliflower boiled samples were grouped between raw and either steamed or sous-vide-cooked samples. Finally, the results confirm that the proposed methodology is capable of discriminating cauliflower samples based on their phytochemical profiles and identifying the cooking procedure able to preserve bioactive constituents.

Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols

“…These differences could be related to the different cauliflower cultivars examined (white vs coloured), the GLS extraction (desulphation vs no desulphation) and to the lasting of blanching pre-treatment (1–2 min vs 5 min). In a targeted semi-quantitative study based on LC-HRMS, GLS of florets of the same varieties, here tested, were lost at the increasing time of boiling (10, 25, 40 min) ( Nartea et al, 2022 ).…”

Impact of Modern Oven Treatments on Lipid Oxidation and Vitamin E Content of Fillets from Sardine (Sardina pilchardus) at Different Reproductive Cycle Phases

“…However, looking at the advanced oxidative status and poor antioxidant content of post-spawning sardines, in the worst scenario, the PUFA ω3 level decreased in CO and increased in SV, but this difference was not statistically evident. It is worth noting that the heat transfer of CO is less controlled and homogeneous because is less rapid than steam, leading to non-homogenous areas on the fillets [ 68 ]. Non-homogeneous oxidized parts may cause variability, limiting the statistical evidence.…”

Green Extraction of Phytochemicals from Fresh Vegetable Waste and Their Potential Application as Cosmeceuticals for Skin Health

“…The concentration of glucosinolates in cauliflower and their enzymatic degradation into bioactive chemicals, such as sulforaphane, form a critical part of its health-promoting potential (Table 3) [118,[140][141][142][143]. A comprehensive study exploring the chemoprotective effects of sulforaphane in hairless mice exposed to UV light revealed the protection mechanisms that were Nrf2-independent and inhibition of NF-κB signaling [119].…”