Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars

Journal of Functional Foods

Volumn 11, Issue C, 2014, Pages 407-416

  Barakat, Hassan ^a,b   Rohn, Sascha ^a  

^a UNIVERSITY OF HAMBURG   (Germany)

^b Benha University   (Egypt)

Author keywords

Antioxidant capacity; Glucosinolates; Innovative vegetarian broccoli bars; Phenolic compounds; Phytochemicals; Processing

Indexed keywords

BRASSICA OLERACEA VAR. ITALICA;

EID: 84926336964     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.10.009     Document Type: Article

References (52)

1. Adebooye O.C., Vijayalakshmi R., Singh V. Peroxidase activity, chlorophylls and antioxidant profile of two leaf vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under six pretreatment methods before cooking. International Journal of Food Science & Technology 2008, 43:173-178.
2. Bahadoran Z., Mirmiran P., Yeganeh M.Z., Hosseinpanah F., Zojaji H., Azizi F. Complementary and alternative medicinal effects of broccoli sprouts powder on Helicobacter pylori eradication rate in type 2 diabetic patients: A randomized clinical trial. Journal of Functional Foods 2014, 7:390-397.
3. Bahorun T., Luximon-Ramma A., Crozier A., Aruoma O.I. Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables. Journal of the Science of Food and Agriculture 2004, 84:1553-1561.
4. Borowski J., Szajdek A., Borowska E., Ciska E., Zieliński H. Content of selected bioactive components and antioxidant properties of broccoli (Brassica oleracea L.). European Food Research and Technology 2008, 226:459-465.
5. Buchner N., Krumbein A., Rohn S., Kroh L.W. Effect of thermal processing on the flavonols rutin and quercetin. Rapid Communications in Mass Spectrometry 2006, 20:3229-3235.
6. Cieślik E., Leszczyńska T., Filipiak-Florkiewicz A., Sikora E., Pisulewski P.M. Effects of some technological processes on glucosinolate contents in cruciferous vegetables. Food Chemistry 2007, 105:976-981.
7. Deng G.-F., Lin X., Xu X.-R., Gao L.-L., Xie J.-F., Li H.-B. Antioxidant capacities and total phenolic contents of 56 vegetables. Journal of Functional Foods 2013, 5:260-266.
8. Fernández-León M.F., Fernández-León A.M., Lozano M., Ayuso M.C., González-Gómez D. Identification, quantification and comparison of the principal bioactive compounds and external quality parameters of two broccoli cultivars. Journal of Functional Foods 2012, 4:465-473.
9. Gertz C., Klostermann S., Kochhar S.P. Testing and comparing oxidative stability of vegetable oils and fats at frying temperature. European Journal of Lipid Science and Technology 2000, 102:543-551.
10. Gliszczynska-Swiglo A., Ciska E., Pawlak-Lemanska K., Chmielewski J., Borkowski T., Tyrakowska B. Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Additives and Contamination 2006, 23:1088-1098.
11. Hanschen F.S., Platz S., Mewis I., Schreiner M., Rohn S., Kroh L.W. Thermally induced degradation of sulfur-containing aliphatic glucosinolates in broccoli sprouts (Brassica oleracea var. italica) and model systems. Journal of Agricultural and Food Chemistry 2012, 60:2231-2241.
12. Hanschen F.S., Rohn S., Mewis I., Schreiner M., Kroh L.W. Influence of the chemical structure on the thermal degradation of the glucosinolates in broccoli sprouts. Food Chemistry 2012, 130:1-8.
13. Houghton C.A., Fassett R.G., Coombes J.S. Sulforaphane: Translational research from laboratory bench to clinic. Nutrition Reviews 2013, 71:709-726.
14. Ismail A., Marjan Z.M., Foong C.W. Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry 2004, 87:581-586.
15. Jones R.B., Frisina C.L., Winkler S., Imsic M., Tomkins R.B. Cooking method significantly effects glucosinolate content and sulforaphane production in broccoli florets. Food Chemistry 2010, 123:237-242.
16. Koh E., Wimalasiri K.M.S., Chassy A.W., Mitchell A.E. Content of ascorbic acid, quercetin, kaempferol and total phenolics in commercial broccoli. Journal of Food Composition and Analysis 2009, 22:637-643.
17. Krumbein A., Saeger-Fink H., Schonhof I. Changes in quercetin and kaempferol concentrations during broccoli head ontogeny in three broccoli cultivars. Journal of Applied Botany and Food Quality 2007, 81:136-139.
18. Kumaran A., Joel Karunakaran R. In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India. LWT - Food Science and Technology 2007, 40:344-352.
19. Lamy E., Scholtes C., Herz V., Mersch-Sundermann V. Pharmacokinetics and pharmacodynamics of isothiocyanates. Drug Metabolism Reviews 2011, 43:387-407.
20. Lin C.-H., Chang C.-Y. Textural change and antioxidant properties of broccoli under different cooking treatments. Food Chemistry 2005, 90:9-15.
21. Lippi G., Salvagno G.L., Montagnana M., Guidi G.C. Comment on effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences. Journal of Agricultural and Food Chemistry 2008, 56:2296.
22. Lo Scalzo R., Iannoccari T., Summa C., Morelli R., Rapisarda P. Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chemistry 2004, 85:41-47.
23. Lopez-Berenguer C., Carvajal M., Moreno D.A., Garcia-Viguera C. Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences. Journal of Agricultural and Food Chemistry 2007, 55:10001-10007.
24. Lu J., Zhao H., Chen J., Fan W., Dong J., Kong W., Sun J., Cao Y., Cai G. Evolution of phenolic compounds and antioxidant activity during malting. Journal of Agricultural and Food Chemistry 2007, 55:10994-11001.
25. Makris D.P., Rossiter J.T. Heat-induced, metal-catalyzed oxidative degradation of quercetin and rutin (quercetin 3-O-rhamnosylglucoside) in aqueous model systems. Journal of Agricultural and Food Chemistry 2000, 48:3830-3838.
26. Manchali S., Chidambara Murthy K.N., Patil B.S. Crucial facts about health benefits of popular cruciferous vegetables. Journal of Functional Foods 2012, 4:94-106.
27. Martínez-Hernández G.B., Artés-Hernández F., Gómez P.A., Artés F. Induced changes in bioactive compounds of kailan-hybrid broccoli after innovative processing and storage. Journal of Functional Foods 2013, 5:133-143.
28. Masrizal M.A., Giraud D.W., Driskell J.A. Retention of vitamin C, iron, and β-carotene in vegetables prepared using different cooking methods. Journal of Food Quality 1997, 20:403-418.
29. Mohdaly A.A.A., Hassanien M.F.R., Mahmoud A., Sarhan M.A., Smetanska I. Phenolics extracted from potato, sugar beet, and sesame processing by-products. International Journal of Food Properties 2012, 16:1148-1168.
30. Moreno D.A., Lopez-Berenguer C., Garcia-Viguera C. Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli. Journal of Food Science 2007, 72:S64-S68.
31. Nisha P., Singhal R.S., Pandit A.B. A study on the degradation kinetics of visual green colour in spinach (Spinacea oleracea L.) and the effect of salt therein. Journal of Food Engineering 2004, 64:135-142.
32. Nugrahedi P.Y., Verkerk R., Widianarko B., Dekker M. A mechanistic perspective on process induced changes in glucosinolate content in Brassica vegetables: A review. Critical Reviews in Food Science and Nutrition 2013, 10.1080/10408398.2012.688076.
33. Oerlemans K., Barrett D.M., Suades C.B., Verkerk R., Dekker M. Thermal degradation of glucosinolates in red cabbage. Food Chemistry 2006, 95:19-29.
34. Robbins R.J., Keck G., Banuelos J.W., Finley J.W. Cultivation conditions and selenium fertilization alter the phenolic profile, glucosinolate, and sulforaphane content of broccoli. Journal of Medicinal Food 2005, 8(2):204-214.
35. Rösch D., Bergmann M., Knorr D., Kroh L.W. Structure-antioxidant efficiency relationships of phenolic compounds and their contribution to the antioxidant activity of sea buckthorn Juice. Journal of Agricultural and Food Chemistry 2003, 51:4233-4239.
36. Ruiz-Rodriguez A., Marín F., Ocaña A., Soler-Rivas C. Effect of domestic processing on bioactive compounds. Phytochemistry Reviews 2008, 7:345-384.
37. Rungapamestry V., Duncan A., Fuller Z., Ratcliffe B. Influence of blanching and freezing broccoli (Brassica oleracea var. italica) prior to storage and cooking on glucosinolate concentrations and myrosinase activity. European Food Research and Technology 2008, 227:37-44.
38. Schreiner M.C., Peters P.J., Krumbein A.B. Glucosinolates in mixed-packaged mini broccoli and mini cauliflower under modified atmosphere. Journal of Agricultural and Food Chemistry 2006, 54:2218-2222.
39. Sikora E., Cieślik E., Leszczyńska T., Filipiak-Florkiewicz A., Pisulewski P.M. The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chemistry 2008, 107:55-59.
40. Steel R., Torrie J., Dickey D. Principles and procedures of statistics: A biometrical approach 1997, McGraw-Hill, New York. 3rd ed.
41. Tang L., Paonessa J.D., Zhang Y., Ambrosone C.B., McCann S.E. Total isothiocyanate yield from raw cruciferous vegetables commonly consumed in the United States. Journal of Functional Foods 2013, 5:1996-2001.
42. Traka M., Mithen R. Glucosinolates, isothiocyanates and human health. Phytochemistry Reviews 2009, 8:269-282.
43. Turkmen N., Poyrazoglu E.S., Sari F., Sedat Velioglu Y. Effects of cooking methods on chlorophylls, pheophytins and colour of selected green vegetables. International Journal of Food Science & Technology 2006, 41:281-288.
44. Vallejo F., Tomás-Barberán F.A., García-Viguera C. Potential bioactive compounds in health promotion from broccoli cultivars grown in Spain. Journal of the Science of Food and Agriculture 2002, 82:1293-1297.
45. Vallejo F., Tomás-Barberán F.A., García-Viguera C. Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking. Journal of the Science of Food and Agriculture 2003, 83:1511-1516.
46. Vallejo F., Tomas F., Ferreres F. Characterisation of flavonols in broccoli (Brassica oleracea L. var. italica) by liquid chromatography-UV diode-array detection-electrospray ionisation mass spectrometry. Journal of Chromatography. A 2004, 1054(1-2):181-193.
47. Verkerk R., Dekker M. Glucosinolates and myrosinase activity in red cabbage (Brassica oleracea L. Var. Capitata f. rubra DC.) after various microwave treatments. Journal of Agricultural and Food Chemistry 2004, 52:7318-7323.
48. Verkerk R., Schreiner M., Krumbein A., Ciska E., Holst B., Rowland I., De Schrijver R., Hansen M., Gerhäuser C., Mithen R., Dekker M. Glucosinolates in Brassica vegetables: The influence of the food supply chain on intake, bioavailability and human health. Molecular Nutrition & Food Research 2009, 53:S219.
49. Volden J., Borge G.I.A., Bengtsson G.B., Hansen M., Thygesen I.E., Wicklund T. Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Food Chemistry 2008, 109:595-605.
50. Wilson C.D., Pace R.D., Bromfield E., Jones G., Lu J.Y. Consumer acceptance of vegetarian sweet potato products intended for space missions. Life Support & Biosphere Science 1998, 5:339-346.
51. Yuan G.F., Sun B., Fau-Yuan J., Yuan J., Fau-Wang Q., Wang Q.M. Effects of different cooking methods on health-promoting compounds of broccoli. Journal of Zhejiang University. Science. B 2009, 10:580-588.
52. Zhang D., Hamauzu Y. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry 2004, 88:503-509.