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INFLUENCE OF DIFFERENT COOKING METHODS ON BIOACTIVE PROPERTIES OF BROCCOLI

Yıl 2021, Cilt 5, Sayı 1, 69 - 76, 21.06.2021
https://doi.org/10.30625/ijctr.785266

Öz

It is well known that heat treatments have negative effect on food components, especially vitamins and phenolic compounds. However, degradation of these compounds can be prevented with avoiding conventional techniques such as boiling. Broccoli (Brassica oleracea Italica) has been widely consumed horticultural plant which has high antioxidant potential because of being rich in terms of vitamin C content and phenolic compounds. In the current study, the lowest loss of vitamin C content and TPC was determined in steamed broccoli. When compared with boiling, sous vide technique caused less reduction in vitamin C content and TPC, however more than steaming (p<0,05). Moreover, the highest antioxidant activity was also found in steamed broccoli. Steaming can be suggested as more suitable method for cooking broccoli. On the other hand, total chlorophyll content increased with the heat treatment in comparison to fresh broccoli. The highest chlorophyll content was observed in 10 min steamed broccoli.

Kaynakça

  • Baardseth, P., Bjerke, F., Martinsen, B.K., & Skrede, G. (2010). Vitamin C, total phenolics and antioxidative activity in tip‐cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering. Journal of the Science of Food and Agriculture, 90, 1245–1255.
  • Bendich, A., Machlin, L.J., Scandurra, O., Burton, G.W., & Wayner, D.D.M. (1986). The antioxidant role of vitamin C. Advances in Free Radical Biology & Medicine, 2, 419-444.
  • Dhakal, S., Balasubramaniam, V. M., Ayvaz, H., & Rodriguez-Saona, L. E. (2018). Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment. Journal of Food Engineering, 224, 62-70.
  • Dolinsky, M., Agostinho, C., Ribeiro, D., Rocha, G. D. S., Barroso, S. G., & Ferreira, D. (2016). Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables. Journal of Culinary Science & Technology, 14(1), 1-12.
  • Dominguez‐Perles, R., Martinez‐Ballesta, M. C., Riquelme, F., Carvajal, M., Garcia‐Viguera, C., & Moreno, D. A. (2011). Novel varieties of broccoli for optimal bioactive components under saline stress. Journal of the Science of Food and Agriculture, 91(9), 1638-1647.
  • dos Reis, L. C. R., de Oliveira, V. R., Hagen, M. E. K., Jablonski, A., Flôres, S. H., & de Oliveira Rios, A. (2015b). 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, 770-777.
  • dos Reis, L. C. R., de Oliveira, V. R., Hagen, M. E. K., Jablonski, A., Flôres, S. H., & de Oliveira Rios, A. (2015). Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1). LWT-Food Science and Technology, 63(1), 177-183.
  • Food and Agriculture Organization of the United Nations. Human Vitamin and Mineral Requirements. http: //www.fao.org/3/a-y2809e.pdf Accessed 2 July 2019.
  • Francisco, M., Velasco, P., Moreno, D.A., García-Viguera, C., & Cartea, M.E. (2010). Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C. Food Research International, 43, 1455–1463.
  • Gamboa-Santos, J., Cristina Soria, A., Pérez-Mateos, M., Carrasco, J.A., Montilla, A., & Villamiel, M. (2013). Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chemistry, 136, 782–788.
  • Girgin, N., & El, S.N. (2015). Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis). Journal of Food Composition and Analysis, 37, 119–127.
  • Latté, K. P., Appel, K. E., & Lampen, A. (2011). Health benefits and possible risks of broccoli–an overview. Food and Chemical Toxicology, 49(12), 3287-3309.
  • Khurana, S., Venkataraman, K., Hollingsworth, A., Piche, M., & Tai, T. (2013). Polyphenols: benefits to the cardiovascular system in health and in aging. Nutrients, 5, 3779–3827.
  • Kosewski, G., Górna, I., Bolesławska, I., Kowalówka, M., Więckowska, B., & Główka, A. K. (2018). Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods. Food Chemistry, 240, 1092-1096.
  • Lafarga, T., Bobo, G., Viñas, I., Zudaire, L., Simó, J., & Aguiló-Aguayo, I. (2018). Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables. International Journal of Gastronomy and Food Science, 13, 134-139.
  • Lafarga, T., Viñas, I., Bobo, G., Simó, J., & Aguiló-Aguayo, I. (2018). Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica. Innovative Food Science & Emerging Technologies, 47, 412-420.
  • Martínez-Hernández, G. B., Artés-Hernández, F., Gómez, P. A., & Artés, F. (2013a). Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage. LWT-Food Science and Technology, 50(2), 707-714.
  • Martínez-Hernández, G. B., Artés-Hernández, F., Gómez, P. A., & Artés, F. (2013b). Induced changes in bioactive compounds of kailan-hybrid broccoli after innovative processing and storage. Journal of Functional Foods, 5(1), 133-143.
  • Nagata, M., & Yamashita, I. (1992). Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. Nippon Shokuhin Kogyo Gakkaishi, 39(10), 925-928.
  • Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M., Riso, P., Fogliano, V., & Porrini, M. (2010). Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables. Journal of Agricultural and Food Chemistry, 58, 4310–4321.
  • Podsędek, A. (2007). Natural antioxidants and antioxidant capacity of Brassicavegetables: a review. LWT- Food Science and Technology, 40, 1-11.
  • Puupponen-Pimia, R., Kinen, S. T. H., Suortti, A. T., Lampi, A., Eurola, M., & Piironen, V. (2003). Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture, 83, 1389–1402.
  • Rechkemmer, G. (2007). Nutritional aspects from thermal processing of food: Potential health benefits and risks. In Symposium Weihheim: Wiley-VCH Verlag GmbH & Co.
  • Roy, M. K., Juneja, L. R., Isobe, S., & Tsushida, T. (2009). Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chemistry, 114(1), 263-269.
  • Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Byrne, D. H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6-7), 669-675.
  • Tomás-Barberán, F.A., Selma, M.V., & Espín, J.C. (2016). Interactions of gut microbiota with dietary polyphenols and consequences to human health. Current Opinion in Clinical Nutrition & Metabolic Care, 19, 471–476.
  • Turkmen, N., Poyrazoglu, E.S., Sari, F., & Velioglu, Y.S. (2006). Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables. International Journal of Food Science & Technology, 41(3):281-288.
  • Turkmen, N., Sari, F., & Velioglu, Y. S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93(4), 713-718.
  • Vallejo, F., Tomas-Barberan, F. A., & Garcia-Viguera, C. (2002). Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking. European Food Research and Technology, 215, 310–316.
  • Wachtel-Galor, S., Wong, K. W., & Benzie, I. F. (2008). The effect of cooking on Brassica vegetables. Food Chemistry, 110(3), 706-710.
  • Wagner, A. E., Terschluesen, A. M., & Rimbach, G. (2013). Health promoting effects of brassica-derived phytochemicals: from chemopreventive and anti-inflammatory activities to epigenetic regulation. Oxidative Medicine and Cellular Longevity, 2013.
  • Yuan, G. F., Sun, B., Yuan, J., & Wang, Q. M. (2009). Effects of different cooking methods on health-promoting compounds of broccoli. Journal of Zhejiang University Science B, 10(8), 580.
  • Zhang, D., & Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry, 88, 503-509.

Yıl 2021, Cilt 5, Sayı 1, 69 - 76, 21.06.2021
https://doi.org/10.30625/ijctr.785266

Öz

Kaynakça

  • Baardseth, P., Bjerke, F., Martinsen, B.K., & Skrede, G. (2010). Vitamin C, total phenolics and antioxidative activity in tip‐cut green beans (Phaseolus vulgaris) and swede rods (Brassica napus var. napobrassica) processed by methods used in catering. Journal of the Science of Food and Agriculture, 90, 1245–1255.
  • Bendich, A., Machlin, L.J., Scandurra, O., Burton, G.W., & Wayner, D.D.M. (1986). The antioxidant role of vitamin C. Advances in Free Radical Biology & Medicine, 2, 419-444.
  • Dhakal, S., Balasubramaniam, V. M., Ayvaz, H., & Rodriguez-Saona, L. E. (2018). Kinetic modeling of ascorbic acid degradation of pineapple juice subjected to combined pressure-thermal treatment. Journal of Food Engineering, 224, 62-70.
  • Dolinsky, M., Agostinho, C., Ribeiro, D., Rocha, G. D. S., Barroso, S. G., & Ferreira, D. (2016). Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables. Journal of Culinary Science & Technology, 14(1), 1-12.
  • Dominguez‐Perles, R., Martinez‐Ballesta, M. C., Riquelme, F., Carvajal, M., Garcia‐Viguera, C., & Moreno, D. A. (2011). Novel varieties of broccoli for optimal bioactive components under saline stress. Journal of the Science of Food and Agriculture, 91(9), 1638-1647.
  • dos Reis, L. C. R., de Oliveira, V. R., Hagen, M. E. K., Jablonski, A., Flôres, S. H., & de Oliveira Rios, A. (2015b). 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, 770-777.
  • dos Reis, L. C. R., de Oliveira, V. R., Hagen, M. E. K., Jablonski, A., Flôres, S. H., & de Oliveira Rios, A. (2015). Carotenoids, flavonoids, chlorophylls, phenolic compounds and antioxidant activity in fresh and cooked broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1). LWT-Food Science and Technology, 63(1), 177-183.
  • Food and Agriculture Organization of the United Nations. Human Vitamin and Mineral Requirements. http: //www.fao.org/3/a-y2809e.pdf Accessed 2 July 2019.
  • Francisco, M., Velasco, P., Moreno, D.A., García-Viguera, C., & Cartea, M.E. (2010). Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C. Food Research International, 43, 1455–1463.
  • Gamboa-Santos, J., Cristina Soria, A., Pérez-Mateos, M., Carrasco, J.A., Montilla, A., & Villamiel, M. (2013). Vitamin C content and sensorial properties of dehydrated carrots blanched conventionally or by ultrasound. Food Chemistry, 136, 782–788.
  • Girgin, N., & El, S.N. (2015). Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis). Journal of Food Composition and Analysis, 37, 119–127.
  • Latté, K. P., Appel, K. E., & Lampen, A. (2011). Health benefits and possible risks of broccoli–an overview. Food and Chemical Toxicology, 49(12), 3287-3309.
  • Khurana, S., Venkataraman, K., Hollingsworth, A., Piche, M., & Tai, T. (2013). Polyphenols: benefits to the cardiovascular system in health and in aging. Nutrients, 5, 3779–3827.
  • Kosewski, G., Górna, I., Bolesławska, I., Kowalówka, M., Więckowska, B., & Główka, A. K. (2018). Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods. Food Chemistry, 240, 1092-1096.
  • Lafarga, T., Bobo, G., Viñas, I., Zudaire, L., Simó, J., & Aguiló-Aguayo, I. (2018). Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables. International Journal of Gastronomy and Food Science, 13, 134-139.
  • Lafarga, T., Viñas, I., Bobo, G., Simó, J., & Aguiló-Aguayo, I. (2018). Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica. Innovative Food Science & Emerging Technologies, 47, 412-420.
  • Martínez-Hernández, G. B., Artés-Hernández, F., Gómez, P. A., & Artés, F. (2013a). Quality changes after vacuum-based and conventional industrial cooking of kailan-hybrid broccoli throughout retail cold storage. LWT-Food Science and Technology, 50(2), 707-714.
  • Martínez-Hernández, G. B., Artés-Hernández, F., Gómez, P. A., & Artés, F. (2013b). Induced changes in bioactive compounds of kailan-hybrid broccoli after innovative processing and storage. Journal of Functional Foods, 5(1), 133-143.
  • Nagata, M., & Yamashita, I. (1992). Simple method for simultaneous determination of chlorophyll and carotenoids in tomato fruit. Nippon Shokuhin Kogyo Gakkaishi, 39(10), 925-928.
  • Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M., Riso, P., Fogliano, V., & Porrini, M. (2010). Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables. Journal of Agricultural and Food Chemistry, 58, 4310–4321.
  • Podsędek, A. (2007). Natural antioxidants and antioxidant capacity of Brassicavegetables: a review. LWT- Food Science and Technology, 40, 1-11.
  • Puupponen-Pimia, R., Kinen, S. T. H., Suortti, A. T., Lampi, A., Eurola, M., & Piironen, V. (2003). Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture, 83, 1389–1402.
  • Rechkemmer, G. (2007). Nutritional aspects from thermal processing of food: Potential health benefits and risks. In Symposium Weihheim: Wiley-VCH Verlag GmbH & Co.
  • Roy, M. K., Juneja, L. R., Isobe, S., & Tsushida, T. (2009). Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chemistry, 114(1), 263-269.
  • Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., & Byrne, D. H. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6-7), 669-675.
  • Tomás-Barberán, F.A., Selma, M.V., & Espín, J.C. (2016). Interactions of gut microbiota with dietary polyphenols and consequences to human health. Current Opinion in Clinical Nutrition & Metabolic Care, 19, 471–476.
  • Turkmen, N., Poyrazoglu, E.S., Sari, F., & Velioglu, Y.S. (2006). Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables. International Journal of Food Science & Technology, 41(3):281-288.
  • Turkmen, N., Sari, F., & Velioglu, Y. S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93(4), 713-718.
  • Vallejo, F., Tomas-Barberan, F. A., & Garcia-Viguera, C. (2002). Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking. European Food Research and Technology, 215, 310–316.
  • Wachtel-Galor, S., Wong, K. W., & Benzie, I. F. (2008). The effect of cooking on Brassica vegetables. Food Chemistry, 110(3), 706-710.
  • Wagner, A. E., Terschluesen, A. M., & Rimbach, G. (2013). Health promoting effects of brassica-derived phytochemicals: from chemopreventive and anti-inflammatory activities to epigenetic regulation. Oxidative Medicine and Cellular Longevity, 2013.
  • Yuan, G. F., Sun, B., Yuan, J., & Wang, Q. M. (2009). Effects of different cooking methods on health-promoting compounds of broccoli. Journal of Zhejiang University Science B, 10(8), 580.
  • Zhang, D., & Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry, 88, 503-509.

Ayrıntılar

Birincil Dil İngilizce
Konular Otelcilik, Konaklama, Spor ve Turizm
Bölüm Özgün Bilimsel Makale
Yazarlar

Çağla ÖZER (Sorumlu Yazar)
İSTİNYE ÜNİVERSİTESİ
0000-0001-8471-8607
Türkiye

Yayımlanma Tarihi 21 Haziran 2021
Başvuru Tarihi 25 Ağustos 2020
Kabul Tarihi 4 Nisan 2021
Yayınlandığı Sayı Yıl 2021, Cilt 5, Sayı 1

Kaynak Göster

APA Özer, Ç. (2021). INFLUENCE OF DIFFERENT COOKING METHODS ON BIOACTIVE PROPERTIES OF BROCCOLI . International Journal of Contemporary Tourism Research , 5 (1) , 69-76 . DOI: 10.30625/ijctr.785266