Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables

Application and optimisation of air–steam cooking on selected vegetables: impact on physical and antioxidant properties

“…The cutting test revealed a significant decrease of the shearing force (F s ) in comparison to the raw samples for both vegetables under all the cooking conditions. The obtained results may be related to the tissue damages caused by heating, as already reported by several authors 5,7 who observed the softening of vegetables when subjected to different cooking techniques. Such damages were described as cell plasmolysis and cell separation and have been attributed to the breakage of chemical bonds between the pectic components of middle lamellae, and the hydrolysis of some other components of the cell wall (i.e.…”

“…Other authors found a better texture retention in microwave cooked carrot discs in comparison to the boiled and steamed samples, with boiling the cooking practice that mostly affected the microstructure. On the other hand, other authors found that steaming was the method that less affected the polyphenol concentration and the antioxidant capacity of a wide range of vegetables, whereas microwaving was the worst method.…”

“…The effect of different cooking techniques on organoleptic and nutritional (evaluated in terms of phytochemicals) quality of fresh vegetables has been investigated in several recent studies . However, contrasting results have been reported due to the process conditions and the type of samples.…”

“…4,5 The effect of different cooking techniques on organoleptic and nutritional (evaluated in terms of phytochemicals) quality of fresh vegetables has been investigated in several recent studies. [6][7][8] However, contrasting results have been reported due to the process conditions and the type of samples. Guillén et al 9 found a colour improvement on broccoli, green beans, artichokes and carrots when they were cooked by water immersion at a temperature below 100 ∘ C, in comparison to the boiled ones.…”

Simple scanometric assay based on DPPH immobilized on pharmaceutical blister for determination of antioxidant capacity in the herbal extracts

“…The classic DPPH spectrophotometric method used a large volume of DPPH solution (1.0-5.0 mL) to conduct the assay [13][14][15][16][17][18]. Later, the method was successfully done on the microplate reader by using microwell plate as a sample probe [19].…”