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dc.contributor.authorLafarga, Tomás
dc.contributor.authorBobo, Gloria
dc.contributor.authorViñas Almenar, Inmaculada
dc.contributor.authorZudaire Villanueva, Lorena
dc.contributor.authorSimó Cruanyes, Joan
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.date.accessioned2019-06-03T13:36:32Z
dc.date.available2019-06-03T13:36:32Z
dc.date.issued2018-05-28
dc.identifier.issn1878-450X
dc.identifier.urihttp://hdl.handle.net/10459.1/66406
dc.description.abstractThe 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/100 g; p<0.05). Cavolo Nero di Toscana, also known as “black cabbage”, showed the highest content of vitamin C, calculated as 290.6 mg/100 g (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.ca_ES
dc.description.sponsorshipThis work has been supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of a Juan de la Cierva contract awarded by the Spanish Ministry of Economy, Industry, and Competitiveness (FJCI-2016–29541). I. Aguiló-Aguayo thanks the National Programme for the Promotion of Talent and its Employability of the Spanish Ministry of Economy, Industry and Competitiveness and to the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949). Researchers also thank Silvia Villaró and Gisela Pérez for their technical support.ca_ES
dc.language.isoengca_ES
dc.publisherElsevierca_ES
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.ijgfs.2018.05.007ca_ES
dc.relation.ispartofInternational Journal of Gastronomy and Food Science, 2018, vol. 13, p. 134-139ca_ES
dc.rightscc-by-nc-nd, (c) Elsevier, 2018ca_ES
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectThermal processingca_ES
dc.subjectSous videca_ES
dc.subjectAntioxidant activityca_ES
dc.subjectVitamin Cca_ES
dc.titleSteaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetablesca_ES
dc.typeinfo:eu-repo/semantics/articleca_ES
dc.identifier.idgrec028596
dc.type.versioninfo:eu-repo/semantics/acceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.1016/j.ijgfs.2018.05.007


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cc-by-nc-nd, (c) Elsevier, 2018
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2018