Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

Lafarga, Tomás; Viñas Almenar, Inmaculada; Bobo, Gloria; Simó Cruanyes, Joan; Aguiló-Aguayo, Ingrid

doi:https://doi.org/10.1016/j.ifset.2018.04.008

Visualitza/Obre

Postprint (517.4Kb)

Data de publicació

2018-06

Autor/a

Lafarga, Tomás

Viñas Almenar, Inmaculada

Bobo, Gloria

Simó Cruanyes, Joan

Aguiló-Aguayo, Ingrid

Citació recomanada

Lafarga, Tomás; Viñas Almenar, Inmaculada; Bobo, Gloria; Simó Cruanyes, Joan; Aguiló-Aguayo, Ingrid; . (2018) . Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica. Innovative Food Science & Emerging Technologies, 2018, vol. 47, p. 412-420. https://doi.org/10.1016/j.ifset.2018.04.008.

Resum

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.

URI

http://hdl.handle.net/10459.1/65264

DOI

https://doi.org/10.1016/j.ifset.2018.04.008

És part de

Innovative Food Science & Emerging Technologies, 2018, vol. 47, p. 412-420

Col·leccions

Els fitxers de llicència següents estan associats amb aquest element:

Creative Commons

Aquest document està subjecte a una llicència Creative Commons.cc-by-nc-nd (c) Elsevier, 2018