Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica
Data de publicació2018-06
Simó Cruanyes, Joan
MetadadesMostra el registre d'unitat complet
This study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenolic content of various parts, including edible co-products, of several Brassica vegetables. Overall, no significant differences were observed in the lightness of the samples after thermal processing, although the greenness and h0 values of the samples were affected (p < 0.05). Similar profiles were observed for the leaves, inflorescences, and stalks of the studied crucifers. The stalks of some varieties, including broccoli cv. Parthenon and kale cv. Crispa, showed higher vitamin C contents compared to that of their inflorescences (p < 0.05). Both steaming and sous-vide processing significantly reduced the vitamin C and total phenolic content of the crucifers studied (p < 0.05). The results demonstrated that Brassica co-products contain valuable and health-promoting substances that can be lost during thermal processing; this must be considered when calculating the dietary intake of these compounds from cooked vegetables.
És part deInnovative Food Science & Emerging Technologies, 2018, vol. 47, p. 412-420
Projectes de recerca europeus
Els fitxers de llicència següents estan associats amb aquest element: