Effect of domestic cooking on the red cabbage hydrophilic antioxidants

Abstract

The contents of vitamin C, total phenolics, anthocyanins, hydroxybenzoic and hydroxycinnamic acids as well as 2,2¢-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) monocation radical scavenging activity were evaluated in two varieties of red cabbage before and after conventional and steam-cooking. During the conventional cooking 32.7-64.5% of vitamin C and 45.7-66.9% of total phenolics were retained in cooked tissue. Decreasing cooking water volume by half led to better retention of both phenolics (by 2.7-14.5%) and vitamin C (by 14.2-18.4%). However, shortening the cooking time by half affected the retention of phenolics and vitamin C only by 3.8-6.7% and 0-2.2%, respectively. Steam-cooking is recommended to prevent the major loss of scavenging activity, because under these conditions, the corresponding TEAC (Trolox Equivalent Antioxidant Capacity) values were reduced only by 5-20%. Moreover, the content of vitamin C was decreased by 2.1-22.7% while losses of total phenolics were up to 10%. The phenolics are the major source of free radical scavenging activity of red cabbage, since the contribution of vitamin C to TEAC for fresh and cooked red cabbage was from 18.2 to 28.5%.

Effects of different cooking methods on some chemical and sensory properties of Galega kale

“…The total phenolics content of Brassica spp. has been found to be decreased by cooking (Podsędek et al ., ; and Wachtel‐Galor et al ., ). Losses of 75, 72 and 15% of the phenolics content of turnip greens were observed after cooking at high pressure, conventional boiling and steaming, respectively (Francisco et al ., ).…”

“…Podsędek et al . () also reported that boiling increased the water content of B. oleracea var. capitata rubra and that steaming slightly decreased that content.…”

“…Cooking can reduce the concentration of bioactive compounds in the plant tissue through thermal breakdown and leaching. It can also inhibit enzyme activity and increase the extractability of some compounds by disrupting the plant cell wall matrix so that the compounds become more bioavailable (Podse z dek et al, 2008;Mazzeo et al, 2011;Mart ınez-Hern andez et al, 2013;Ramos dos Reis et al, 2015).…”

Comparatively Investigation of Grape Molasses Produced by Conventional and Industrial Techniques

“…Especially, heating condition thwat is necessary for preparation of molasses can change the structure of phenolic compounds. Some previous studies reported that TPC and subsequent antioxidant activity declined in agricultural products with increasing temperature [9][10][11][12]. On the other hand, the TPC of grape seed was found to be significantly higher when heated at 150°C for 40 minutes compared to the unheated seeds [13].…”

Enhanced bioaccessibility of β‐carotene from yellow‐orange vegetables and green leafy vegetables by domestic heat processing

“…There are several studies on the effect of cooking or thermal treatment upon nutritional quality of vegetable foods. Decrease in ascorbic acid content and antioxidant capacity has been recently reported in mild heat-treated peppers (Sgroppo & Pereyra, 2009) and during domestic cooking of red cabbage (Podsędek et al, 2008). A majority of the population in India is dependent on plant foods, which provide b-carotene to meet their requirement of vitamin A.…”