Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods

Abstract

The study determines the antioxidant properties of methanol vegetable extracts from raw vegetables, conventionally cooked vegetables and sous-vide. In the research, two methods were used: free radical scavenging DPPH (µM Trolox) and the reduction of Feto Fe - FRAP (µM Fe). Antioxidative properties for raw vegetables were obtained with the range of 7.47-235 (µM Trolox/100g of vegetables) and 2.66-103 (µM Fe/100g of vegetables), for vegetables after the conventional cooking process 6.15-657 (µM Trolox/100g of vegetables) and 3.03-99.9 (µM Fe/100g of vegetables), for vegetables after the sous-vide process 4.45-648 (µM Trolox/100g of vegetables) and 3.06-99.9 (µM Fe/100g of vegetables). For some vegetables, an increase in the antioxidative potential was observed as a result of cooking processes; however, it was much higher for the sous-vide technique. All results were subjected to a one-way analysis of variance (ANOVA) and, if significant differences were revealed, the POST-HOC Duncan test was used (α=0.05).

The effects of cooking method on selected quality traits of broccoli and green asparagus

“…Lafarga et al (2018) applied steaming and sous vide cooking to examine four broccoli cultivars and only one sous vide cooked cultivar did not differ from fresh vegetable while all other samples showed higher antioxidant activity than fresh sample. Slightly different behaviour of cooked broccoli was observed by Kosewski et al (2018). They found lower antioxidant activity of broccoli boiled traditionally and higher activity of sous vide cooked sample compared with raw vegetable.…”

Steaming and sous-vide: Effects on antioxidant activity, vitamin C, and total phenolic content of Brassica vegetables

“…Thermal processing of foods has been used since ancient times to improve palatability and extend shelf-life. However, intense heat treatments generally result in changes in the physicochemical properties as well as in the antioxidant potential and the content of health-promoting compounds such as glucosinolates, polyphenols, or vitamin C (Lafarga et al 2018a, Kosewski et al 2018, Rybarczyk-Plonska et al 2014.…”

Qualitative Analysis of Phytochemicals from Sea Buckthorn and Gooseberry

“…Standard qualitative methods are used to analyze qualitatively the aqueous extract prepared from sea buckthorn and gooseberry [21,22].…”