Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

This study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenolic content of various parts, including edible co-products, of several Brassica vegetables. Overall, no significant differences were observed in the lightness of the samples after thermal pr...

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Bibliographic Details
Published in:Innovative food science & emerging technologies 2018-06, Vol.47, p.412-420
Main Authors: Lafarga, Tomás, Viñas, Inmaculada, Bobo, Gloria, Simó, Joan, Aguiló-Aguayo, Ingrid
Format: Article
Language:English
Subjects:
Antioxidant activity
Ascorbic acid
Cruciferous vegetables
Food co-products
Phenolic content
Sous vide
Thermal processing
Vitamin C
Waste reduction
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Summary:This study evaluated the effect of thermal processing on the antioxidant potential, vitamin C, and total phenolic content of various parts, including edible co-products, of several Brassica vegetables. Overall, no significant differences were observed in the lightness of the samples after thermal processing, although the greenness and h0 values of the samples were affected (p 
ISSN:1466-8564
1878-5522
DOI:10.1016/j.ifset.2018.04.008