Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity

López-Hernández, Abad Arturo; Ortega-Villarreal, Ana Sofía; Vázquez-Rodríguez, Jesús Alberto; Lomelí, Manuel López-Cabanillas; Martínez, Blanca Edelia González

doi:10.1016/j.ijgfs.2022.100510

Cited by 20 publications

(20 citation statements)

References 37 publications

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“…In the studies, L* and a* values decreased with cooking processes, while b* values increased [40]. In another study, it is explained by the inactivation of the chlorophylase enzyme with temperature in cooking processes [31].…”

Section: Colourmentioning

confidence: 85%

“…During the classical extraction, the temperature and time had a significant effect on the L*, a*, and b* value and it is statistically significant (p≤0.05).In the studies, L* and a* values decreased with cooking processes, while b* values increased[40]. In another study, it is explained by the inactivation of the chlorophylase enzyme with temperature in cooking processes[31].…”

mentioning

confidence: 81%

“…In a study on the determination of AOX and TPS compounds of broccoli, TPS amounts were reached in the range of 19.60-41.40 mg/100 g dry matter [29,30]. In the study of Lopez et al [31], it decreased to 72.1 mg GAE/100 g with a 57.3% decrease at the end of the cooking process in broccoli samples analyzed fresh and cooked. When the TPS content was examined, an increase was observed in the phenolic substance content with the effect of high temperature and time.…”

Section: Total Phenolic Substance (Tps)mentioning

confidence: 94%

“…Water-soluble ascorbic acid can be easily degraded by heat treatment. When the ascorbic acid values in raw broccoli were examined, different values such as 84.6 mg/100g and 2.92 mg/g DW were reported [31,37]. The reason for these differences is stated as growing conditions and climate.…”

Section: Ascorbic Acid Content (Aac)mentioning

confidence: 99%

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Brokoliden (Brassica oleracea L. var. italica) biyoaktif bileşen ekstraksiyonu ve Taguchi yöntemi ile optimizasyonu

Baltacıoğlu

TARTICI

2022

NÖHÜ Müh. Bilim. Derg.

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In the study, bioactive component extraction was performed using the classical extraction method from broccoli. In the classical extraction method, the highest total phenolic substance (TPS), antioxidant activity (AOX) value and ascorbic acid content (AAC) determined were 690.94 mg GAE/kg dry matter (20°C/15min), 5.08 (20°C/15 min) and 66.74 mg, respectively. It was determined as /100g dry matter (20°C/15 min). Optimum extraction conditions were determined using the Taguchi method. Accordingly, the optimum process conditions with the highest total phenolic substance, antioxidant activity and ascorbic acid value in the extraction were proved by the Taguchi method as 20°C/15min. When the colour values were examined, it was determined that the temperature had a significant effect on the colour values obtained in broccoli extract.

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Section: Colourmentioning

confidence: 85%

mentioning

confidence: 81%

Section: Total Phenolic Substance (Tps)mentioning

confidence: 94%

Section: Ascorbic Acid Content (Aac)mentioning

confidence: 99%

See 2 more Smart Citations

Brokoliden (Brassica oleracea L. var. italica) biyoaktif bileşen ekstraksiyonu ve Taguchi yöntemi ile optimizasyonu

Baltacıoğlu

TARTICI

2022

NÖHÜ Müh. Bilim. Derg.

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“…When cooked, certain substances such as carotenoids become more concentrated, but the number of glucosinolates decreases. These losses can be avoided if it is steamed instead of boiled [35].…”

Section: General Composition Of Brassica Genusmentioning

confidence: 99%

Sustainable Use of Cruciferous Wastes in Nanotechnological Applications

Ungureanu

Fierăscu

2022

Coatings

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Over the last few years, new nanoparticle preparation methods have emerged by replacing the usual reagents with plant extracts obtained in different conditions. An example of a natural plant extract is those of cruciferous vegetables, to obtain the new bio-nano-coatings. Given the composition of cruciferous extracts and large amounts of wastes produced all over the world, they can be successful substitutes to replace conventional coatings and extend the possibility of “smart coatings“. The present review aims to be a critical discussion regarding the application of cruciferous waste in nanotechnological applications. This review paper can be a starting report for different researchers who intend to use this sustainable approach “from green to nanotechnology” to transpose manufacturing from laboratory to industry. Applying this approach to obtain nanostructures with plant waste highlights the importance of minimizing and re-utilizing residues from primary and secondary processing via chemical and social intervention, in order to contribute to the sustainability needs of the planet and its inhabitants.

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Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food

Cruz,

Mpalantinos,

Oliveira

et al. 2023

Food Research International

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Application of different cooking methods to improve nutritional quality of broccoli (Brassica oleracea var. italica) regarding its compounds content with antioxidant activity

Cited by 20 publications

References 37 publications

Brokoliden (Brassica oleracea L. var. italica) biyoaktif bileşen ekstraksiyonu ve Taguchi yöntemi ile optimizasyonu

Brokoliden (Brassica oleracea L. var. italica) biyoaktif bileşen ekstraksiyonu ve Taguchi yöntemi ile optimizasyonu

Sustainable Use of Cruciferous Wastes in Nanotechnological Applications

Nutritional and chemical composition of Alpinia zerumbet leaves, a traditional functional food

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