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Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale).
Food Chem. 2016 Dec 01; 212:411-9.FC

Abstract

The impact of conventional cooking and processing methods on total phenols, antioxidant activity, carotenoids and glucosinolates of watercress was evaluated. Boiling significantly decreases phenolic content, antioxidant activity and recoverable glucosinolates, however it increases the carotenoid concentrations of watercress as compared to the raw vegetable. Cooking by microwaving and steaming maintains the majority of phytochemicals in comparison to the fresh material, suggesting that they should be used as the preferred methods of watercress preparation. Boiling of watercress should be avoided to ensure maximum ingestion of watercress-derived beneficial phytochemicals.

Authors+Show Affiliations

Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights Campus, Reading, United Kingdom. Electronic address: n.giallourou@pgr.reading.ac.uk.Department of Food and Nutritional Sciences, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights Campus, Reading, United Kingdom.Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27374550

Citation

Giallourou, Natasa, et al. "Effects of Domestic Processing Methods On the Phytochemical Content of Watercress (Nasturtium Officinale)." Food Chemistry, vol. 212, 2016, pp. 411-9.
Giallourou N, Oruna-Concha MJ, Harbourne N. Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale). Food Chem. 2016;212:411-9.
Giallourou, N., Oruna-Concha, M. J., & Harbourne, N. (2016). Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale). Food Chemistry, 212, 411-9. https://doi.org/10.1016/j.foodchem.2016.05.190
Giallourou N, Oruna-Concha MJ, Harbourne N. Effects of Domestic Processing Methods On the Phytochemical Content of Watercress (Nasturtium Officinale). Food Chem. 2016 Dec 1;212:411-9. PubMed PMID: 27374550.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of domestic processing methods on the phytochemical content of watercress (Nasturtium officinale). AU - Giallourou,Natasa, AU - Oruna-Concha,Maria Jose, AU - Harbourne,Niamh, Y1 - 2016/06/01/ PY - 2015/12/15/received PY - 2016/05/31/revised PY - 2016/05/31/accepted PY - 2016/7/5/entrez PY - 2016/7/5/pubmed PY - 2017/1/20/medline KW - Brassica KW - Carotenoids KW - Flavonols KW - Glucosinolates KW - Phenolics KW - Phytochemicals KW - Processing KW - Watercress SP - 411 EP - 9 JF - Food chemistry JO - Food Chem VL - 212 N2 - The impact of conventional cooking and processing methods on total phenols, antioxidant activity, carotenoids and glucosinolates of watercress was evaluated. Boiling significantly decreases phenolic content, antioxidant activity and recoverable glucosinolates, however it increases the carotenoid concentrations of watercress as compared to the raw vegetable. Cooking by microwaving and steaming maintains the majority of phytochemicals in comparison to the fresh material, suggesting that they should be used as the preferred methods of watercress preparation. Boiling of watercress should be avoided to ensure maximum ingestion of watercress-derived beneficial phytochemicals. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27374550/Effects_of_domestic_processing_methods_on_the_phytochemical_content_of_watercress__Nasturtium_officinale__ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)30879-2 DB - PRIME DP - Unbound Medicine ER -