Avaliação da redução de potássio em hortaliças submetidas a diferentes métodos de cocção para possível utilização na dietoterapia renal

Copetti, Cristiane; Oliveira, Viviani Ruffo de; Kirinus, Paula

doi:10.1590/s1415-52732010000500013

Cited by 14 publications

(12 citation statements)

References 7 publications

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“…All cooking methods were tested beforehand to establish the correct cooking time for beets to be "al dente" (COPETTI et al, 2010). The times applied in the current study are shown in Table 1.…”

Section: Methodsmentioning

confidence: 99%

“…Galgano et al (2007) reported a 34% reduction in vitamin C content in broccoli after cooking in water for 15 minutes, 22.4% after steam cooking for 23 minutes, 8% after pressure-cooking for 2 minutes; and 9% after microwave cooking for 11 minutes. In leafy vegetables, cooking resulted in 12%, 14%, and 20% reduction of phenolic compounds in kale, spinach, and cabbage, respectively, after 1 minute of boiling (ISMAIL et al, 2004). However, Miglio et al (2008) observed an increase in antioxidant capacity in carrots, zucchini, and broccoli after cooking in water, steaming, and frying.…”

Section: Introductionmentioning

confidence: 99%

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Influence of cooking methods on bioactive compounds in beetroot

Ramos¹,

Furlaneto²,

Mendonça³

et al. 2017

SCA

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Beetroot is rich in bioactive compounds that may provide health benefits. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study aimed to evaluate the influence of several cooking methods on bioactive compounds in beetroot. Four heat treatments were carried out: steam cooking, pressure cooking, baking in an oven, and boiling in water. Beets were matched in uniformity of size, color, and absence of defects. They were washed thoroughly in running water to remove dirt. Next, one of the four cooking methods was applied. After cooking, beets were peeled by hand. Analysis was carried out on both uncooked and cooked beets to evaluate antioxidant activity, content of phenolic compounds, pigments, flavonoids, and betalains. The experiment was completely randomized design (CRD) and carried out in triplicate. Data were subjected to analysis of variance (F test, p < 0.05) and mean values compared by Tukey test at 5% probability. There was no change in antioxidant activity or total phenolic and anthocyanin content by any of the cooking methods compared to that in raw beetroots. However, pressure-cooking resulted in lower carotenoid levels compared to that in raw beet. Furthermore, flavonoid and betalain content decreased by all the cooking methods. Key words: Antioxidants. Anthocyanins. Betalains. Beta vulgaris. Carotenoids. Flavonoids. ResumoA beterraba é rica em compostos bioativos, que possuem efeitos benéficos para o organismo humano. Porém o cozimento dos tecidos vegetais altera física e quimicamente as propriedades da parede celular, afetando o teor desses compostos. O objetivo do trabalho foi avaliar os compostos bioativos em beterrabas in natura e submetidas a diversas formas de cozimento. Foram realizados quatro tratamentos térmicos, sendo eles cocção a vapor, cocção na panela de pressão, no forno e na água em imersão. As beterrabas foram selecionadas visando a homogeneização do lote quanto ao tamanho, cor e ausência de injúrias e defeitos. Foram lavadas em água corrente para tirar as sujidades. Em seguida, levadas às quatro formas de cocção. Após os tratamentos térmicos, foram descascadas manualmente. As análises realizadas nas beterrabas in natura e cozidas foram a atividade antioxidante, teor de compostos fenólicos totais,

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Influence of cooking methods on bioactive compounds in beetroot

Ramos¹,

Furlaneto²,

Mendonça³

et al. 2017

SCA

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show abstract

“…All cooking methods expressed in Table 1 were tested before the experiment began to establish the correct cooking time until beets were "al dente" (Copetti et al, 2010).…”

Section: Methodsmentioning

confidence: 99%

Stability of bioactive compounds in minimally processed beet according to the cooking methods

et al. 2017

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“…Pre-tests were performed to establish the correct time for each cooking method and the form of preparation, aiming to make the vegetable "al dente" (COPETTI, OLIVEIRA, KIRINUS, 2010), which is found in Table 1.…”

Section: Methodsmentioning

confidence: 99%

Acceptability of Beetroot Pre-Processed Under Different Cooking Methods

Ramos¹,

Daiuto²,

Fujita³

et al. 2016

NATIVA

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This study aimed to evaluate the acceptability of beet subjected to four heat treatments (steam cooking, cooking in a pressure cooker, cooking in the oven and immersion in water) and three different pre-preparation methods (whole unpeeled, whole and manually peeled, and peeled and sliced in a food processor). The following sensory attributes were analyzed: appearance, odor, texture, flavor and overall evaluation through affective test using a hedonic scale with nine points. Sensory analysis was performed with unselected and untrained tasters of both sexes, aged over 18 years, 60 tasters for each day of analysis. The best sensory acceptance in the oppinion of women was attributed for sliced and steamed beets and the worst for sliced beets cooked in pressure cooker, while for men, the most accepted were whole unpeeled beets cooked in pressure cooker and sliced steamed beets, and the less accepted were sliced beets cooked through immersion in water. For both sexes, the most and less accepted were sliced steamed beets and sliced beets cooked in the oven and whole unpeeled beets cooked in the oven. The biggest losses of color occurred in sliced beets cooked in pressure cooker and immersed in water.Keywords: Beta vulgaris L., heat treatment, pre-preparation, sensory analysis.Aceitabilidade de beterrabas pré-processadas submetidas a diferentes métodos de cocção RESUMO: Objetivou-se avaliar a aceitabilidade da beterraba submetida a quatro tratamentos térmicos (cocção a vapor, cocção em panela de pressão, cocção no forno e na água em imersão) e em três diferentes pré-preparos (beterrabas inteiras com casca, beterrabas inteiras descascadas manualmente e beterrabas descascadas e fatiadas em processador de alimentos). Foram analisados os seguintes atributos sensoriais: aparência, odor, textura, sabor e avaliação geral através de teste afetivo utilizando escala hedônica estruturada de nove pontos. A análise sensorial foi realizada com provadores não selecionados e não treinados, de ambos os sexos, com idade acima de 18 anos, sendo 60 provadores para cada dia de análise. A melhor e pior aceitação sensorial, para o sexo feminino, foi das beterrabas fatiadas cozidas no vapor e as fatiadas na pressão, enquanto que para o sexo masculino, as mais aceitas foram as inteiras com cascas cozidas na panela de pressão e as fatiadas no vapor, e a menos aceitas foram as fatiadas cozidas em imersão em água. Para ambos os sexos, as mais e menos aceitas foram as fatiadas no vapor e no forno e as inteiras com casca no forno. As maiores perdas na coloração foram das beterrabas fatiadas cozidas na pressão e imersas em água. Palavras-chave:Beta vulgaris L., tratamento térmico, pré-preparo, análise sensorial.Recebido em outubro/2015; Aceito em maio/2016.

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Avaliação da redução de potássio em hortaliças submetidas a diferentes métodos de cocção para possível utilização na dietoterapia renal

Cited by 14 publications

References 7 publications

Influence of cooking methods on bioactive compounds in beetroot

Influence of cooking methods on bioactive compounds in beetroot

Stability of bioactive compounds in minimally processed beet according to the cooking methods

Acceptability of Beetroot Pre-Processed Under Different Cooking Methods

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