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Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing.
Food Addit Contam 2006; 23(11):1088-98FA

Abstract

The effect of water- and steam-cooking on the content of vitamin C, polyphenols, carotenoids, tocopherols and glucosinolates, as well as on the antioxidant activity of broccoli, are reported. Flavonoids, phenolic acids, vitamins C and E, beta-carotene, lutein, and glucosinolates in domestically processed broccoli were quantified using high-performance liquid chromatography (HPLC) methods; total polyphenols were determined with Folin-Ciocalteu reagent. The antioxidant capacities of broccoli extracts were evaluated using the Trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. The results indicated that steam-cooking of broccoli results in an increase in polyphenols, as well as the main glucosinolates and their total content as compared with fresh broccoli, whereas cooking in water has the opposite effect. Steam-cooking of broccoli has no influence on vitamin C, whereas cooking in water significantly lowers its content. Both, water- and steam-cooking of broccoli results in an increase in beta-carotene, lutein, and alpha- and gamma-tocopherols as compared with fresh broccoli. Similar effects of steaming and water-cooking of broccoli on their antioxidant activity were observed.

Authors+Show Affiliations

Faculty of Commodity Science, Poznań University of Economics, al. Niepodleglości 10, 60-967, Poznań, Poland. a.gliszczynska-swiglo@ae.poznan.plNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17071511

Citation

Gliszczyńska-Swigło, A, et al. "Changes in the Content of Health-promoting Compounds and Antioxidant Activity of Broccoli After Domestic Processing." Food Additives and Contaminants, vol. 23, no. 11, 2006, pp. 1088-98.
Gliszczyńska-Swigło A, Ciska E, Pawlak-Lemańska K, et al. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Addit Contam. 2006;23(11):1088-98.
Gliszczyńska-Swigło, A., Ciska, E., Pawlak-Lemańska, K., Chmielewski, J., Borkowski, T., & Tyrakowska, B. (2006). Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Additives and Contaminants, 23(11), pp. 1088-98.
Gliszczyńska-Swigło A, et al. Changes in the Content of Health-promoting Compounds and Antioxidant Activity of Broccoli After Domestic Processing. Food Addit Contam. 2006;23(11):1088-98. PubMed PMID: 17071511.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. AU - Gliszczyńska-Swigło,A, AU - Ciska,E, AU - Pawlak-Lemańska,K, AU - Chmielewski,J, AU - Borkowski,T, AU - Tyrakowska,B, PY - 2006/10/31/pubmed PY - 2007/6/28/medline PY - 2006/10/31/entrez SP - 1088 EP - 98 JF - Food additives and contaminants JO - Food Addit Contam VL - 23 IS - 11 N2 - The effect of water- and steam-cooking on the content of vitamin C, polyphenols, carotenoids, tocopherols and glucosinolates, as well as on the antioxidant activity of broccoli, are reported. Flavonoids, phenolic acids, vitamins C and E, beta-carotene, lutein, and glucosinolates in domestically processed broccoli were quantified using high-performance liquid chromatography (HPLC) methods; total polyphenols were determined with Folin-Ciocalteu reagent. The antioxidant capacities of broccoli extracts were evaluated using the Trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. The results indicated that steam-cooking of broccoli results in an increase in polyphenols, as well as the main glucosinolates and their total content as compared with fresh broccoli, whereas cooking in water has the opposite effect. Steam-cooking of broccoli has no influence on vitamin C, whereas cooking in water significantly lowers its content. Both, water- and steam-cooking of broccoli results in an increase in beta-carotene, lutein, and alpha- and gamma-tocopherols as compared with fresh broccoli. Similar effects of steaming and water-cooking of broccoli on their antioxidant activity were observed. SN - 0265-203X UR - https://www.unboundmedicine.com/medline/citation/17071511/Changes_in_the_content_of_health_promoting_compounds_and_antioxidant_activity_of_broccoli_after_domestic_processing_ L2 - https://medlineplus.gov/antioxidants.html DB - PRIME DP - Unbound Medicine ER -