Influence of Different Cooking Methods on Bioactive Properties of Broccoli

Abstract

It is well known that heat treatments have negative effect on food components, especially vitamins and phenolic compounds. However, degradation of these compounds can be prevented with avoiding conventional techniques such as boiling. Broccoli (Brassica oleracea Italica) has been widely consumed horticultural plant which has high antioxidant potential because of being rich in terms of vitamin C content and phenolic compounds. In the current study, three cooking methods were used: boiling, steaming and sous vide cooking, the lowest loss of vitamin C content and TPC was determined in steamed broccoli. When compared with boiling, the sous vide technique caused less reduction in vitamin C content and TPC, however the loss was more than that of steaming (p<0,05). Moreover, the highest antioxidant activity was found in steamed broccoli. Steaming can be suggested as a more suitable method for cooking broccoli. On the other hand, total chlorophyll content increased with the heat treatment in comparison to fresh broccoli. The highest chlorophyll content was observed in 10 min steamed broccoli.

Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (Brassica oleracea var. italica) Cooked Using Different Techniques

“…The total phenolic contents of raw broccoli and broccoli cooked using MW, boiling, and steaming were 169.6 mg GAE/100 g, 164.3-185.8 mgGAE/100 g, 164.2-171.3 mgGAE/100 g, and 67.9-139.3 mgGAE/100 g, respectively [40]. The total phenolic content and radical scavenging activity of raw broccoli were found to be 2282.97 mgGAE/kg and 0.189 mmolTE/g, respectively [5]. The total phenolic result and radical scavenging activities of raw broccoli cooked using the sous vide method at different times (5, 10, and 15 min.)…”

“…The total phenolic result and radical scavenging activities of raw broccoli cooked using the sous vide method at different times (5, 10, and 15 min.) ranged between 1845.88 and 2098.96 mg GAE/kg, and between 0.119 and 0.158 mmolTE/g, respectively [5]. The total phenolic and antioxidant activity results of raw broccoli cooked using the steaming method at different times (5, 10, and 15 min.)…”

“…The total phenolic content and antioxidant activities of raw broccoli cooked using the boiling method at different times (5, 10, and 15 min.) ranged between 926.56 and 1692.47 mgGAE/kg, and between 0.069 and 0.133 mmolTE/g, respectively [5]. The total phenolic content of vegetables decreased using both conventional and sous vide cooking methods [41].…”

“…Broccoli (Brassica oleracea var. italica), which is native to the Eastern Mediterranean basin and Italy, and a member of the Brassicaceae family, is a horticultural and a favorite winter vegetable with high nutritional value, bioactive compounds, and antioxidant properties [1][2][3][4][5]. Phenolic compounds, phenolic acids such as kaempferol and ascorbic acid in broccoli have antioxidant capacity [6,7], Broccoli contains significant amounts of health-beneficial compounds, which has increased its consumption by people [8].…”

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

“…It was determined that the total phenolic content and antioxidant activity of Trachystemon orientalis (L.) G. Don plant cooked with sous vide method increased in a linear manner with time (p<0.05). While the total phenolic content and antioxidant activity of broccoli in which the sous vide method was performed decreased [51], it was reported to increase in a study conducted with carrots [52]. Doniec et al stated that when boiling and sous vide methods were performed on Brussels sprouts, the total phenolic content was the same in boiling compared to raw but increased in the sous vide method [53].…”