Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables

Food Chemistry

Volumn 128, Issue 3, 2011, Pages 627-633

  Mazzeo, Teresa ^a   N'Dri, Denis ^a   Chiavaro, Emma ^a   Visconti, Attilio ^b   Fogliano, Vincenzo ^b   Pellegrini, Nicoletta ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Boiling; Colour; Frozen vegetables; Phytochemical compounds; Steaming; Total antioxidant capacity

Indexed keywords

BOILING; COLOUR; FROZEN VEGETABLES; PHYTOCHEMICAL COMPOUNDS; STEAMING; TOTAL ANTIOXIDANT CAPACITY;

CHLOROPHYLL; COLOR; KETONES; ORGANIC ACIDS; PHASE TRANSITIONS; PHENOLS; VEGETABLES;

THERMAL PROCESSING (FOODS);

ASCORBIC ACID; CAROTENOID; CHLOROPHYLL; PLANT MEDICINAL PRODUCT; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; CARROT; CAULIFLOWER; COOKING; FOOD PROCESSING; NUTRITIONAL ASSESSMENT; SPINACH; VEGETABLE;

BRASSICA OLERACEA VAR. BOTRYTIS; DAUCUS CAROTA; SPINACIA OLERACEA;

EID: 79955626613     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.03.070     Document Type: Article

References (30)

1. AOAC. (2002). Official methods of analysis (16th ed.). Arlington, VA: Association of Official Analytical Chemists.
2. Bernhardt, S., & Schlich, E. (2006). Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables. Journal of Food Engineering, 77, 327-333. (Pubitemid 43867093)
3. Bottino, A., Degl'Innocenti, E., Guidi, L., Graziani, G., & Fogliano, V. (2009). Bioactive compounds during storage of fresh-cut spinach: the role of endogenous ascorbic acid in the improvement of product quality. Journal of Agricultural and Food Chemistry, 57, 2925-2931.
4. Bunea, A., Andjelkovic, M., Socaciu, C., Bobis, O., Neacsu, M., Verhè, R., et al. (2008). Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). Food Chemistry, 108, 649-656.
5. Danesi, F., & Bordoni, A. (2008). Effect of home freezing and Italian style of cooking on antioxidant activity of edible vegetables. Journal of Food Science, 73, 109-112.
6. Dürust, N., Sumengen, D., & Durust, Y. (1997). Ascorbic acid and element contents of foods of Trabzon Turkey. Journal of Agricultural and Food Chemistry, 45, 2085-2087. (Pubitemid 127485529)
7. Favell, D. J. (1998). A comparison of the vitamin C content of fresh and frozen vegetables. Food Chemistry, 62, 59-64.
8. Gebczynski, P., & Lisiewska, Z. (2006). Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods. Innovative Food Science and Emerging Technologies, 7, 239-245. (Pubitemid 44160563)
9. Gliszczynska-Swiglo, A., Ciska, E., Pawlak-Lemanska, K., Chmielewski, J., Borkowski, T., & Tyrakowska, B. (2006). Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Additives and Contaminants, 23, 1088-1098. (Pubitemid 44659296)
10. Hart, D. J., & Scott, K. J. (1995). Development and evaluation of an HPLC method. Food Chemistry, 54, 101-111.
11. Hunter, K. J., & Fletcher, J. M. (2002). The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables. Innovative Food Science and Emerging Technologies, 3, 399-406. (Pubitemid 35345091)
12. Kidmose, U., Edelenbos, M., Christiansen, L. P., & Hegelund, E. (2005). Chromatographic determination of changes in pigments in spinach (Spinacia Oleracea L.) during processing. Journal of Chromatographic Science, 43, 466-472. (Pubitemid 41603510)
13. Kidmose, U., Knuthsen, P., Edelenbos, M., Justesen, U., & Hegelund, E. (2001). Carotenoids and flavonoids in organically grown spinach (Spinacia Oleracea L) genotypes after deep frozen storage. Journal of the Science of Food and Agriculture, 81, 913-918.
14. Lopez-Ayerra, B., Murcia, M. A., & Garcia-Carmona, F. (1998). Lipid peroxidation and chlorophyll levels in spinach during refrigerated storage and after industrial processing. Food Chemistry, 61, 113-118. (Pubitemid 28152166)
15. Miglio, C., Chiavaro, E., Visconti, A., Fogliano, V., & Pellegrini, N. (2008). Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of Agricultural and Food Chemistry, 56, 139-147. (Pubitemid 351154745)
16. Mosha, T. C., Pace, R. D., Adeyeye, S., Laswai, H. S., & Mtebe, K. (1997). Effect of traditional processing practices on the content of total carotenoid, β-carotene, α-carotene and vitamin A activity of selected Tanzanian vegetables. Plant Foods for Human Nutrition, 50, 189-201. (Pubitemid 27468310)
17. Ninfali, P., & Bacchiocca, M. (2003). Polyphenols and antioxidant capacity of vegetables under fresh and frozen conditions. Journal of Agricultural and Food Chemistry, 51, 2222-2226.
18. Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M., et al. (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.
19. Pellegrini, N., Serafini, M., Colombi, B., Del Rio, D., Salvatore, S., Bianchi, M., et al. (2003). Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays. Journal of Nutrition, 133, 2812-2819. (Pubitemid 37099764)
20. Podsedek, A. (2007). Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. Food Science and Technology, 40, 1-11.
21. Schwartz, S. J., Woo, S. L., & Von Elbe, J. H. (1981). High-Performance liquid chromatography of chlorophylls and their derivatives in fresh and processed spinach. Journal of Agricultural and Food Chemistry, 29, 533-535.
22. Sultana, B., Anwar, F., & Iqbal, S. (2008). Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. International Journal of Food Science and Technology, 43, 560-567. (Pubitemid 351185344)
23. Thane, C., & Reddy, S. (1997). Processing of fruit and vegetables: Effect on carotenoids. Nutrition and Food Science, 97, 58-65. (Pubitemid 127050580)
24. Tudela, J. A., Cantos, E., Espin, J. C., Tomàs-Barberàn, F. A., & Gil, M. I. (2002). Induction of antioxidant flavonol biosynthesis in fresh-cut potatoes. Effect of domestic cooking. Journal of Agricultural and Food Chemistry, 50, 5925-5934.
25. Turkmen, N., Sari, F., & Velioglu, S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chemistry, 93, 713-718. (Pubitemid 40804285)
26. Van het Hof, K., West, C. E., Weststrate, J. A., & Hautvast, J. G. A. J. (2000). Dietary factors that affect the bioavailability of carotenoids. Journal of Nutrition, 130, 503-506.
27. Volden, J., Bengtsson, G. B., & Wicklund, T. (2009). Glucosinolates, L-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. botrytis); effects of long-term freezer storage. Food Chemistry, 112, 967-976.
28. WCRF/AICR, World Cancer Research Fund/American Institute for Cancer Research. (2007). Food, nutrition, physical activity and the prevention of cancer: A global perspective. Washington, DC: AICR.
29. Xu, B., & Chang, S. K. C. (2008). Total phenolics, phenolic acids, isoflavones, and antioxidant properties of yellow and black soybeans as affected by thermal processing. Journal of Agricultural and Food Chemistry, 56, 7165-7175.
30. Zhang, D., & Hamauzu, Y. (2004). Phenolic compounds and their antioxidant properties in different tissues of carrot (Daucus carota L.). Food Agriculture and Environment, 2, 95-100.