Microwave and traditional cooking methods: Effect of cooking on antioxidant capacity and phenolic compounds content of seven vegetables

Journal of Food Biochemistry

Volumn 34, Issue 4, 2010, Pages 796-810

  Natella, Fausta ^a   Belelli, Federica ^a   Ramberti, Arianna ^a   Scaccini, Cristina ^a  

^a ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT CAPACITY; PHENOLIC COMPOUNDS; PRESSURE COOKING; TOTAL ANTIOXIDANT CAPACITY; TOTAL PHENOLIC CONTENT; TOTAL PHENOLICS; TRADITIONAL COOKING;

PHASE TRANSITIONS; PHENOLS; PRESSURE EFFECTS; VEGETABLES;

THERMAL PROCESSING (FOODS);

BETA VULGARIS CICLA; BRASSICA OLERACEA VAR. BOTRYTIS; DAUCUS CAROTA; LYCOPERSICON ESCULENTUM; PISUM SATIVUM; SOLANUM TUBEROSUM; SPINACIA OLERACEA;

EID: 77955253576     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2009.00316.x     Document Type: Article

References (34)

1. Andlauer W, Stumpf C, Hubert M, Rings A, Furst P. Inflence of cooking process on phenolic marker compounds of vegetables. Int. J. Vitam. Nutr. Res 2003, 73(2):152-159.
2. Azuma K, Ippoushi K, Ito H, Higashio H, Terao J. Evaluation of antioxidative activity of vegetable extracts in linoleic acid emulsion and phospholipid bilayers. J. Sci. Food Agric 1999, 79:2010-2016.
3. Bangalore DV, Mcglynn W, Scott DD. Effect of beta-cyclodextrin in improving the correlation between lycopene concentration and ORAC values. J. Agric. Food Chem 2005, 53(6):1878-1883.
4. Cao G, Sofic E, Prior RL. Antioxidant capacity of tea and common vegetables. J. Agric. Food Chem 1996, 44:3426-3431.
5. Crozier A, Lean MEJ, Mcdonald MS, Black C. Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery. J. Agric. Food Chem 1997, 45:590-595.
6. Erdman JW, Poor CL, Dietz JM. Factors affecting the bioavailability of vitamin A, carotenoids, and vitamin E. Food Technol 1988, 42(10):214-216.
7. Friend J, Mayer AM. The enzymic destruction of carotenoids by isolated chloroplasts. Biochim. Biophys. Acta 1960, 41:422-429.
8. Gazzani G, Papetti A, Massolini G, Daglia M. Anti- and prooxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment. J. Agric. Food Chem 1998, 46(10):4118-4122.
9. Halvorsen BL, Holte K, Myhrstad MCW, Barikmo I, Hvattum E, Remberg SF, Wold A, Haffner K, Baugerod H, Andersen LF. A systematic screening of total antioxidants in dietary plants. J. Nutr 2002, 132:461-471.
10. Halvorsen BL, Carlsen MH, Phillips KM, Bohn SK, Holte K, Jacobs DR, Blomhoff R. Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States. Am. J. Clin. Nutr 2006, 84(1):95-135.
11. Ismail A, Marjan ZM, Foong CW. Total antioxidant activity and phenolic content in selected vegetables. Food Chem 2004, 87:581-586.
12. Kahkonen MP, Hopia AI, Vuorela HJ, Rauha JP, Pihlaja K, Kujala TS, Heinonen M. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem 1999, 47(10):3954-3962.
13. Kaur C, Kapoor HC. Anti-oxidant activity and total phenolic content of some Asian vegetables. Int. J. Food Sci. Technol 2002, 37(2):153-161.
14. Kutnink MA, Hawkes WC, Schaus EE, Omaye ST. An internal standard method for the unattended high-performance liquid chromatographic analysis of ascorbic acid in blood components. Anal. Biochem 1987, 166(2):424-430.
15. Liu S, Manson JE, Lee IM, Cole SR, Hennekens CH, Willett WC, Buring JE. Fruit and vegetable intake and risk of cardiovascular disease: The Women's Health Study. Am. J. Clin. Nutr 2000, 72(4):922-928.
16. Nguyen ML, Schwartz SJ. Lycopene stabilty during food processing. Exp. Biol. Med 1998, 218:101-105.
17. Ou B, Huang D, Hamsch-Woodill M, Flanagan JA, Deemer EK. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: A comparative study. J. Agric. Food Chem 2002, 50:3122-3128.
18. Pellegrini N, Serafini M, Colombi B, Rio DDEL, Salvatore S, Bianchi M, Brighenti F. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. J. Nutr 2003, 133(9):2812-2819.
19. Price KR, Bacon JR, And Rhodes MJC. Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (allium cepa). J. Agric. Food Chem 1997, 45:938-942.
20. Prior RL, Cao G, Martin A, Sofic E, Mcewen J, O'brien C, Lischner N, Ehlenfeldt M, Kalt W, Krewer G. Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. J. Agric. Food Chem 1998, 46:2686-2693.
21. Rakic S, Petrovic S, Kukic J, Jadranin M, Tesevic V, Povrenovic D, Siler-Marinkovic S. Influence of thermal treatment on phenolic compounds and antioxidant properties of oak acorns from Serbia. Food Chem 2007, 104:830-834.
22. Riboli E, Norat T. Epidemiologic evidence of the protective effect of fruit and vegetables on cancer risk. Am. J. Clin. Nutr 2003, 78(3):559S-569S. Suppl.
23. Sahlin E, Savage GP, Lister CE. Investigation of the antioxidant properties of tomatoes after processing. J. Food Comp. Anal 2004, 17:635-647.
24. Serafini M, Bellocco R, Wolk A, Ekstrom AM. Total antioxidant potential of fruit and vegetables and risk of gastric cancer. Gastroenterology 2002, 123(4):985-991.
25. Swain T, Hillis WE. The phenolic constituents of pruna domestica. J. Sci. Food Agric 1969, 10:6368-6372.
26. Tubaro F, Ghiselli A, Rapuzzi P, Maiorino M, Ursini F. Analysis of plasma antioxidant capacity by competition kinetics. Free Radic. Biol. Med 1998, 24(7-8):1228-1234.
27. Tudela JA, Cantos E, Espin JC, Tomas-Barberan FA, Gil MI. Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking. J. Agric. Food Chem 2002, 50:5925-5931.
28. Turkmen N, Sari F, Sedat Velioglu Y. The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem 2005, 93:713-718.
29. Velioglu YS, Mazza G, Gao L, Oomah BD. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J. Agric. Food Chem 1998, 46:4113-4117.
30. Vinson JA, Hao Y, Su X, Zubik L. Phenol antioxidant quantity and quality in foods: Vegetables. J. Agric. Food Chem 1996, 46:3630-3634.
31. Wu X, Beecher GR, Holden JM, Haytowitz DB, Gebhardt SE, Prior RL. Lipophilic and hydrophilic antioxidant capacities of common foods in the United States. J. Agric. Food Chem 2004, 52(12):4026-4037.
32. Yadav SK, Sehgal S. Effect of home processing on ascorbic acid and beta-carotene content of spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves. Plant Foods Hum. Nutr 1995, 47(2):125-131.
33. Yamaguchi T, Mizobuchi T, Kajikawa H, Miyabe F, Terao J, Takamura H, Matoba T. Radical-scavenging activity of vegetables and the effect of cooking on their activity. Food Sci. Technol. Res 2001, 7(3):250-257.
34. Zhang D, Hamauzu Y. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem 2004, 88:503-509.