Tags

Type your tag names separated by a space and hit enter

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 01; 172:770-7.FC

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.

Authors+Show Affiliations

Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil.Curso de Nutrição, Faculdade de Medicina, Universidade Federal do Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2400, Santa Cecília, Porto Alegre, RS, Brazil.Curso de Nutrição, Faculdade de Medicina, Universidade Federal do Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2400, Santa Cecília, Porto Alegre, RS, Brazil.Departamento de Engenharia de Minas, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 75, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil.Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil.Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil. Electronic address: alessandro.rios@ufrgs.br.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25442619

Citation

Dos Reis, Luzia Caroline Ramos, et al. "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 Chemistry, vol. 172, 2015, pp. 770-7.
Dos Reis LC, de Oliveira VR, Hagen ME, et al. 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;172:770-7.
Dos Reis, L. C., de Oliveira, V. R., Hagen, M. E., Jablonski, A., Flôres, S. H., & de Oliveira Rios, A. (2015). 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 Chemistry, 172, 770-7. https://doi.org/10.1016/j.foodchem.2014.09.124
Dos Reis LC, et al. 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. PubMed PMID: 25442619.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - 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. AU - Dos Reis,Luzia Caroline Ramos, AU - de Oliveira,Viviani Ruffo, AU - Hagen,Martine Elisabeth Kienzle, AU - Jablonski,André, AU - Flôres,Simone Hickmann, AU - de Oliveira Rios,Alessandro, Y1 - 2014/10/10/ PY - 2014/07/02/received PY - 2014/09/19/revised PY - 2014/09/21/accepted PY - 2014/12/3/entrez PY - 2014/12/3/pubmed PY - 2015/8/4/medline KW - Antioxidant capacity KW - Carotenoids KW - Kaempferol KW - Quercetin KW - Stability KW - Vitamin C SP - 770 EP - 7 JF - Food chemistry JO - Food Chem VL - 172 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25442619/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_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(14)01509-X DB - PRIME DP - Unbound Medicine ER -