Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli

Soares, Ana Paula V.; Carrascosa, Conrado; Raposo, António

doi:10.1007/s11947-017-1930-3

Cited by 56 publications

(44 citation statements)

References 139 publications

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“…As can be seen from Figure , vitamin C concentration gradient is different between the different layers of a tomato slice during the dehydration process. In this regard temperature and MC play an important role on the chemical degradation of vitamin C. Similar behaviors were reported for different fruits by Al‐Zubaidy and Khalil (), Kurozawa, Terng, Hubinger, and Park () and Soares, Carrascosa, and Raposo (). Consequently, this phenomenon leads to the temperature gradients and the MC gradients inside a sliced tomato during the hot‐air dehydration.…”

Section: Resultssupporting

confidence: 78%

“…3.4 | Modeling of vitamin C degradation during the dehydration process (2007), Kurozawa, Terng, Hubinger, and Park (2014) and Soares, Carrascosa, and Raposo (2017). Consequently, this phenomenon leads to the temperature gradients and the MC gradients inside a sliced tomato during the hot-air dehydration.…”

Section: Modeling Of Heat Transfer During the Dehydration Processmentioning

confidence: 99%

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Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes

Ghasemi

Chayjan

2019

J Food Process Engineering

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In this study, the kinetics of vitamin C degradation is simulated by the development of a model based on the numerical approach of heat and mass transfer processes and the degradation rate of vitamin C during the dehydration of tomato slices at 45, 60, and 75°C. The results achieved by experimental data were consistent with those obtained by the numerical model (R2 > 0.88 and RMSE < 0.27). So, it is concluded that the rate of vitamin C degradation was increased at the beginning of the dehydration process when the temperature of the inner sample layers was raised and then its value decreased with the reduced moisture content at the stable temperature conditions. During the dehydration process, the highest concentrations of vitamin C were obtained at the surface layer of the tomato slice with the least moisture content and the lowest of its value was obtained at the sample center with the highest moisture content. Practical Applications Some of the essential nutrients are degraded during the dehydration process. Understanding factors effective on nutrient degradation is important to optimize the dehydration conditions to produce healthy food. Since vitamin C is an indicator for determining the health food, modeling of its degradation kinetics is an efficient method for understanding the effective factors of retaining nutritional components during the dehydration operation. In this research, a novel method developed to simulate the vitamin C degradation in different layers of a tomato slice during a thermal process. The result of this method is used to interpret the factors affecting on degradation of food component. After the dehydration process, the concentration of vitamin C at the surface node was approximately 47.9, 22.1, and 9.9% higher than its value at the center node at 45, 60, and 75°C, respectively. The effective moisture diffusivity was the most sensitive parameter in the modeling of vitamin C degradation kinetics.

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Section: Resultssupporting

confidence: 78%

Section: Modeling Of Heat Transfer During the Dehydration Processmentioning

confidence: 99%

Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes

Ghasemi

Chayjan

2019

J Food Process Engineering

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“…Steaming is a method of cooking using steam, generated by boiling water continuously. Several studies suggested steaming as the most efficient process to retain health-promoting compounds in cruciferous vegetables when compared to for example, blanching, boiling, or microwaving (Soares et al 2017, Bongoni et al 2014, Deng et al 2015. It is generally accepted that steaming involves fewer losses of water-soluble compounds like vitamin C than boiling (Rennie and Wise 2010).…”

Section: Introductionmentioning

confidence: 99%

Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

Lafarga

Bobo

Viñas

et al. 2018

International Journal of Gastronomy and Food Science

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The present study evaluated the effect of thermal processing on the colour, antioxidant activity, vitamin C content, and total phenols of six Brassica vegetables. The landrace Grelo was the best source of total phenols (162.7 ± 3.5 mg/100g; p<0.05). Cavolo Nero di Toscana, also known as "black cabbage", showed the highest content of vitamin C, calculated as 290.6 mg/100g (p<0.05). The concentration of total antioxidants, phenols, and vitamin C was significantly reduced after both steaming and sous-vide processing (p<0.05). Overall, no differences were oberved between both cooking strategies. However, for some of the studied vegetables, sous-vide processing resulted in higher losses when compared to steaming (p<0.05). Uncommon Brassica vegetables such as Grelo can be as nutritious and healthy as commonly consumed ones. However, the effect of cooking on the content of nutritious compounds should be considered when calculating their dietary intake from cooked crucifers.

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“…Provided the importance of GLs in broccoli quality and human health, several reviews have dealt with various aspects of their chemistry and biosynthesis (20, [39][40][41][42], physiologic function in plant (43), and biological activity (13). The effect of post-harvest procedures and processing on GLs levels, as well as the influence of whole supply chain on intake, bioavailability, and human health associated with major Brassica vegetables consumption, were also appropriately reviewed (19,(44)(45)(46). However, a systematic summary on the effect of pre-and postharvest factors/treatments on the levels and profiles of GLs in a large number of broccoli genotypes has never been carried out.…”

Section: Broccoli As a Dietary Source Of Bioactive Compoundsmentioning

confidence: 99%

Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli

et al. 2020

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Owing to several presumed health-promoting biological activities, increased attention is being given to natural plant chemicals, especially those frequently entering the human diet. Glucosinolates (GLs) are the main bioactive compounds found in broccoli (Brassica oleracea L. var. italica Plenck). Their regular dietary assumption has been correlated with reduced risk of various types of neoplasms (lung, colon, pancreatic, breast, bladder, and prostate cancers), some degenerative diseases, such as Alzheimer's, and decreased incidence of cardiovascular pathologies. GL's synthesis pathway and regulation mechanism have been elucidated mainly in Arabidopsis. However, nearly 56 putative genes have been identified as involved in the B. oleracea GL pathway. It is widely recognized that there are several pre-harvest (genotype, growing environment, cultural practices, ripening stage, etc.) and post-harvest (harvesting, post-harvest treatments, packaging, storage, etc.) factors that affect GL synthesis, profiles, and levels in broccoli. Understanding how these factors act and interact in driving GL accumulation in the edible parts is essential for developing new broccoli cultivars with improved health-promoting bioactivity. In this regard, any systematic and comprehensive review outlining the effects of pre-and post-harvest factors on the accumulation of GLs in broccoli is not yet available. Thus, the goal of this paper is to fill this gap by giving a synoptic overview of the most relevant and recent literature. The existence of substantial cultivar-to-cultivar variation in GL content in response to pre-harvest factors and post-harvest manipulations has been highlighted and discussed. The paper also stresses the need for adapting particular pre-and post-harvest procedures for each particular genotype in order to maintain nutritious, fresh-like quality throughout the broccoli value chain.

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Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli

Cited by 56 publications

References 139 publications

Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes

Numerical simulation of vitamin C degradation during dehydration process of fresh tomatoes

Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

Pre- and Post-harvest Factors Affecting Glucosinolate Content in Broccoli

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