Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system

Food Chem. 2015 Apr 1;172:770-7. doi: 10.1016/j.foodchem.2014.09.124. Epub 2014 Oct 10.

Abstract

Brassica vegetables have been shown to have antioxidant capacities due to the presence of carotenoids, flavonoids and vitamins. This study evaluates the influence of different processing conditions (boiling, steaming, microwaving and sous vide) on the stability of flavonoids, carotenoids and vitamin A in broccoli and cauliflower inflorescences grown in an organic system. Results indicated that sous vide processing resulted in greater antioxidant capacity and that all processes contributed in some way to an increased content of antioxidant compounds in both cauliflower and broccoli.

Keywords: Antioxidant capacity; Carotenoids; Kaempferol; Quercetin; Stability; Vitamin C.

MeSH terms

  • Antioxidants / analysis
  • Brassica / chemistry*
  • Brassica / growth & development
  • Carotenoids / analysis
  • Chlorophyll / analysis
  • Cooking*
  • Flavonoids / analysis
  • Vitamin A / analysis

Substances

  • Antioxidants
  • Flavonoids
  • Vitamin A
  • Chlorophyll
  • Carotenoids