2019/07/02 by Marzena Danowska‐Oziewicz, Agnieszka Narwojsz, Anna Draszanowska +1 · 1 voice
Medicine · Biochemistry, Genetics and Molecular Biology · Agricultural and Biological Sciences · #Phytochemicals and Antioxidant Activities #Phytochemical Studies and Bioactivities #Garlic and Onion Studies
paper · doi:10.1111/ijfs.14269
Summary Broccoli and green asparagus were cooked using boiling water, steam, microwave oven and combi oven with overheated steam and combination of hot air with overheated steam (only broccoli). Vegetables were analysed for chlorophylls a and b , carotenoids, total polyphenols, antioxidant activity, colour parameters and sensory properties. Cooking in the combi oven with overheated steam was an effective method to achieve the highest levels of polyphenols and antioxidant activity, but it negatively influenced the contents of chlorophylls in both vegetables and carotenoids in asparagus. Boiling and cooking in the combi oven with overheated steam or hot air and steam ensured the best and comparable sensory properties of broccoli. Asparagus showed a lower susceptibility to heat treatments than broccoli as none of the treatments applied caused significant differences in colour redness and yellowness, polyphenol content and sensory properties of this vegetable.