Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity

• Published in: International journal of gastronomy and food science 2022-06, Vol.28, p.100510, Article 100510
• Main Authors: López-Hernández, Abad Arturo, Ortega-Villarreal, Ana Sofia, Vázquez Rodríguez, Jesús Alberto, López-Cabanillas Lomelí, Manuel, González-Martínez, Blanca Edelia
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Broccoli; Cooking methods; Phenolic compounds
• ISSN: 1878-450X; 1878-4518
• DOI: 10.1016/j.ijgfs.2022.100510

The analysis of the effect of different cooking methods (boiling, steaming, and microwaving) and cooking times (0, 1, 3, 5 and 10 min), in phenolic compounds and ascorbic acid concentration and their antioxidant activity in broccoli samples were investigated in this study. The results show that total polyphenol content increased to 12% on microwaving at 5 min and decreased to 60% in boiling at 10 min. Regarding the content of individual phenolic compounds, boiling showed a significant decrease in all the analyzed compounds, while steaming at 10 min showed a significant increase in four compounds. With respect to total ascorbic acid, the highest loss was observed for boiling broccoli at 1, 3, 5, and 10 min (10, 18, 42 and 55%, respectively). DPPH, ABTS and FRAP evaluation in steaming at 10 min, showed an increase in antioxidant activity of 15, 6 and 7%, respectively. Positive correlations were found between phenolic compounds and total ascorbic acid content, and antioxidant activity in broccoli samples. This study presents interesting results about common cooking methods and their effect on improving the nutritional quality of broccoli. [Display omitted]