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Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables.
J Agric Food Chem. 2008 Jan 09; 56(1):139-47.JA

Abstract

The objective of the present study was to evaluate the effect of three common cooking practices (i.e., boiling, steaming, and frying) on phytochemical contents (i.e., polyphenols, carotenoids, glucosinolates, and ascorbic acid), total antioxidant capacities (TAC), as measured by three different analytical assays [Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP), ferric reducing antioxidant power (FRAP)] and physicochemical parameters of three vegetables (carrots, courgettes, and broccoli). Water-cooking treatments better preserved the antioxidant compounds, particularly carotenoids, in all vegetables analyzed and ascorbic acid in carrots and courgettes. Steamed vegetables maintained a better texture quality than boiled ones, whereas boiled vegetables showed limited discoloration. Fried vegetables showed the lowest degree of softening, even though antioxidant compounds were less retained. An overall increase of TEAC, FRAP, and TRAP values was observed in all cooked vegetables, probably because of matrix softening and increased extractability of compounds, which could be partially converted into more antioxidant chemical species. Our findings defy the notion that processed vegetables offer lower nutritional quality and also suggest that for each vegetable a cooking method would be preferred to preserve the nutritional and physicochemical qualities.

Authors+Show Affiliations

Department of Public Health, University of Parma, via Volturno 39, 43100, Parma, Italy.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

18069785

Citation

Miglio, Cristiana, et al. "Effects of Different Cooking Methods On Nutritional and Physicochemical Characteristics of Selected Vegetables." Journal of Agricultural and Food Chemistry, vol. 56, no. 1, 2008, pp. 139-47.
Miglio C, Chiavaro E, Visconti A, et al. Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. J Agric Food Chem. 2008;56(1):139-47.
Miglio, C., Chiavaro, E., Visconti, A., Fogliano, V., & Pellegrini, N. (2008). Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of Agricultural and Food Chemistry, 56(1), 139-47.
Miglio C, et al. Effects of Different Cooking Methods On Nutritional and Physicochemical Characteristics of Selected Vegetables. J Agric Food Chem. 2008 Jan 9;56(1):139-47. PubMed PMID: 18069785.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. AU - Miglio,Cristiana, AU - Chiavaro,Emma, AU - Visconti,Attilio, AU - Fogliano,Vincenzo, AU - Pellegrini,Nicoletta, Y1 - 2007/12/11/ PY - 2007/12/12/pubmed PY - 2008/3/7/medline PY - 2007/12/12/entrez SP - 139 EP - 47 JF - Journal of agricultural and food chemistry JO - J. Agric. Food Chem. VL - 56 IS - 1 N2 - The objective of the present study was to evaluate the effect of three common cooking practices (i.e., boiling, steaming, and frying) on phytochemical contents (i.e., polyphenols, carotenoids, glucosinolates, and ascorbic acid), total antioxidant capacities (TAC), as measured by three different analytical assays [Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP), ferric reducing antioxidant power (FRAP)] and physicochemical parameters of three vegetables (carrots, courgettes, and broccoli). Water-cooking treatments better preserved the antioxidant compounds, particularly carotenoids, in all vegetables analyzed and ascorbic acid in carrots and courgettes. Steamed vegetables maintained a better texture quality than boiled ones, whereas boiled vegetables showed limited discoloration. Fried vegetables showed the lowest degree of softening, even though antioxidant compounds were less retained. An overall increase of TEAC, FRAP, and TRAP values was observed in all cooked vegetables, probably because of matrix softening and increased extractability of compounds, which could be partially converted into more antioxidant chemical species. Our findings defy the notion that processed vegetables offer lower nutritional quality and also suggest that for each vegetable a cooking method would be preferred to preserve the nutritional and physicochemical qualities. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/18069785/Effects_of_different_cooking_methods_on_nutritional_and_physicochemical_characteristics_of_selected_vegetables_ L2 - https://dx.doi.org/10.1021/jf072304b DB - PRIME DP - Unbound Medicine ER -