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Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega).
Int J Food Sci Nutr 2019; 70(2):136-149IJ

Abstract

Brassica spp. are good sources of bioactive substances, which are known to have beneficial health effects. The objective of this work was to evaluate the effect of different cooking methods (boiling, steaming, microwaving, pressure cooking and vacuum cooking) on the antioxidant capacity and on the flavonoid, organic acid and mineral contents of Galega kale. Results indicate that this vegetable has a high antioxidant capacity and high contents of total flavonoids, organic acids, and minerals such as potassium and calcium. All of the cooking methods yielded losses of antioxidant capacity and of total flavonoids, organic acids and minerals, relative to the contents in fresh kale. Steaming proved to be the best method of preserving the antioxidant capacity and bioactive compounds. Although cooking did not cause large losses of oxalic acid, the resulting oxalate:calcium ratio was rather low (<2). The present data demonstrate that the different cooking methods have different effects on the bioactive compounds in kale, and that it is important the optimisation of such methods in order to minimise losses of the nutritional properties.

Authors+Show Affiliations

a Área de Tecnología de los Alimentos, Facultad de Ciencias , Universidad de Vigo , Ourense , Spain.a Área de Tecnología de los Alimentos, Facultad de Ciencias , Universidad de Vigo , Ourense , Spain.a Área de Tecnología de los Alimentos, Facultad de Ciencias , Universidad de Vigo , Ourense , Spain.a Área de Tecnología de los Alimentos, Facultad de Ciencias , Universidad de Vigo , Ourense , Spain.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30037287

Citation

Armesto, Jorge, et al. "Effects of Different Cooking Methods On the Antioxidant Capacity and Flavonoid, Organic Acid and Mineral Contents of Galega Kale (Brassica Oleracea Var. Acephala Cv. Galega)." International Journal of Food Sciences and Nutrition, vol. 70, no. 2, 2019, pp. 136-149.
Armesto J, Gómez-Limia L, Carballo J, et al. Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega). Int J Food Sci Nutr. 2019;70(2):136-149.
Armesto, J., Gómez-Limia, L., Carballo, J., & Martínez, S. (2019). Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega). International Journal of Food Sciences and Nutrition, 70(2), pp. 136-149. doi:10.1080/09637486.2018.1482530.
Armesto J, et al. Effects of Different Cooking Methods On the Antioxidant Capacity and Flavonoid, Organic Acid and Mineral Contents of Galega Kale (Brassica Oleracea Var. Acephala Cv. Galega). Int J Food Sci Nutr. 2019;70(2):136-149. PubMed PMID: 30037287.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega). AU - Armesto,Jorge, AU - Gómez-Limia,Lucía, AU - Carballo,Javier, AU - Martínez,Sidonia, Y1 - 2018/07/23/ PY - 2018/7/25/pubmed PY - 2019/5/9/medline PY - 2018/7/25/entrez KW - Antioxidant activity KW - flavonoids KW - kale KW - minerals KW - organic acids KW - vacuum cooking SP - 136 EP - 149 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 70 IS - 2 N2 - Brassica spp. are good sources of bioactive substances, which are known to have beneficial health effects. The objective of this work was to evaluate the effect of different cooking methods (boiling, steaming, microwaving, pressure cooking and vacuum cooking) on the antioxidant capacity and on the flavonoid, organic acid and mineral contents of Galega kale. Results indicate that this vegetable has a high antioxidant capacity and high contents of total flavonoids, organic acids, and minerals such as potassium and calcium. All of the cooking methods yielded losses of antioxidant capacity and of total flavonoids, organic acids and minerals, relative to the contents in fresh kale. Steaming proved to be the best method of preserving the antioxidant capacity and bioactive compounds. Although cooking did not cause large losses of oxalic acid, the resulting oxalate:calcium ratio was rather low (<2). The present data demonstrate that the different cooking methods have different effects on the bioactive compounds in kale, and that it is important the optimisation of such methods in order to minimise losses of the nutritional properties. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/30037287/Effects_of_different_cooking_methods_on_the_antioxidant_capacity_and_flavonoid_organic_acid_and_mineral_contents_of_Galega_Kale__Brassica_oleracea_var__acephala_cv__Galega__ L2 - http://www.tandfonline.com/doi/full/10.1080/09637486.2018.1482530 DB - PRIME DP - Unbound Medicine ER -