Effect of Food Processing Methods on the Bioactive Compound of Cauliflower

Ali, Afaf M.

doi:10.21608/ejar.2015.152818

Cited by 10 publications

(7 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Since baby leaves represent a natural source of bioactive compounds, they could become an important source for the development of the fresh-cut market [5]. Ali et al [9] found different bioactive compounds in Brassicaceae (organosulfuric phytochemicals that have anticarcinogenic activity, and other phytochemicals, with high antioxidant power); the most important compounds are represented by glucosinolates that have several beneficial effects on human health [10]. Green leafy vegetables are excellent source of antioxidants, which act as radical scavengers.…”

Section: Introductionmentioning

confidence: 99%

Enhancing the Quality of Two Species of Baby Leaves Sprayed with Moringa Leaf Extract as Biostimulant

et al. 2021

View full text Add to dashboard Cite

Natural biostimulants obtained by plants are intensively used nowadays to improve crop yield and quality. The current study aimed to evaluate the effects of leaf extract of moringa (Moringa oleifera Lam.) (MLE) in modifying baby leaf characteristics of two genotypes of Brassica. The trial was started in October 2020 in a greenhouse; a cultivar of kale ‘Cavolo Laciniato Nero di Toscana’ (CL) and a Sicilian landrace of sprouting broccoli ‘Broccoli Nero’ (BN) were used. The plants, after 15, 30 and 40 days from sowing, were treated with MLE, while the control plants (C) with distilled water. Treatment with MLE modified morphological and nutritional value, but with different behavior in the two genotypes. In fact, in BN the treatment reduced the antioxidant activity (2.2-diphenyl-1-picrylhydrazyl (DPPH)) by 54%, while in CL the treatment increased this parameter by 40%. For the phenolic concentration and the sugar content the values recorded were significantly increased by MLE compared to control plants in CL, where in BN a significant reduction was registered. The CL plants treated with MLE showed a significant reduction (−70%) in nitrate content compared to the control plants; a negative effect was, instead, observed in BN, where the plants treated with moringa showed an increase of 60%. Results of this study showed how the foliar application of MLE was effective in improving various nutraceutical parameters, in particular in kale, because it appears to be a species-specific response.

show abstract

Section: Introductionmentioning

confidence: 99%

Enhancing the Quality of Two Species of Baby Leaves Sprayed with Moringa Leaf Extract as Biostimulant

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Previous studies have reported a similar phenomenon to this study; the total phenolic or carotenoid content and the total antioxidant capacity of vegetables increased after frying [ 31 , 32 ]. Ali [ 33 ] showed that vitamin C content in cauliflower was only slightly affected during frying. On the other hand, Ramírez-Anaya et al [ 34 ] found that when frying with certain oils such as extra virgin olive oil (EVOO), the antioxidant capacity of vegetables increased due to the transfer of phenols from EVOO to vegetables during cooking.…”

Section: Resultsmentioning

confidence: 99%

“…This difference may be attributed to the cooking time. Ali [ 33 ] demonstrated that the antioxidant capacity of cauliflower decreased with an increase in cooking time. However, the boiling time in the present study (2 min) was shorter than that in previous studies (4 min or longer), thus reducing the loss in antioxidant capacity in the vegetables.…”

Section: Resultsmentioning

confidence: 99%

Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking

Liu

Cui

et al. 2021

Foods

View full text Add to dashboard Cite

Improper cultivation can easily cause excessive nitrate accumulation in leafy vegetables, and the cooking processes used to prepare them can upset their nitrate/antioxidant balance, affecting their potential nitrite safety risk (PNSR). We investigated the impacts stir-frying, steaming, microwaving, and boiling on the nitrate, nitrite, and antioxidant capacity in water spinach and cabbage, and observed the impacts of storage duration on the PNSR. The antioxidant/in vivo nitrite ratio (A/N) was used to evaluate the nitrite risks in the cooked vegetables. Boiling achieved the highest A/N ratio (1.57) for water spinach, reducing the nitrate content by 25% without significantly affecting the antioxidant capacity. Stir-frying achieved the highest A/N ratio (6.55) for cabbage, increasing the antioxidant capacity by 140% without significantly affecting the nitrate content. Furthermore, it was found that the storage periods for boiled water spinach and stir-fried cabbage should not exceed 12 h and 24 h, respectively. Appropriate cooking methods and limited storage times are thus required for leafy vegetable to prevent adverse health effects.

show abstract

“…can also be changed by heat treatment. The nutritional value of cauliflower was greatly diminished by boiling it, according to Ali [31], and large losses in the amount of protein, minerals, and phytochemicals were also produced. Additionally, this author discovered that the cooking techniques with the fewest losses were steaming, frying, and microwaving.…”

Section: Processing and Its Effect On Nutritional Profile Of Kalementioning

confidence: 99%

Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)

Khalid,

Ikram,

Nadeem

et al. 2023

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The present study investigates the impact of traditional and novel cooking techniques on the nutritional and bioactive profile of Brassica oleracea, commonly known as kale. As a member of the Brassica family, kale is well known for its high nutritional value and possible health benefits. However, it is crucial to remember that the cooking techniques can significantly impact the nutritional profile of kale. Various cooking methods were applied to kale samples through controlled experiments. Traditional techniques like boiling and steaming were compared with innovative approaches such as microwave cooking and vacuum cooking. Soluble solids, which include sugars and other compounds, were used as indicators of nutritional change. Additionally, the levels of vital bioactive components, such as vitamins, antioxidants, and phytochemicals, were analyzed to assess the overall impact of cooking methods. Preliminary findings suggest that the choice of cooking method plays a pivotal role in determining the extent of nutritional and bioactive alterations in kale. Traditional methods, such as boiling, exhibited substantial losses of soluble solids and certain heat-sensitive nutrients. In contrast, novel methods like vacuum cooking displayed better preservation of soluble solids and bioactive compounds. The study sheds light on the complex relationship between cooking techniques and the nutritional integrity of kale. By exploring various methods, this review paper contributes to understanding how culinary practices can be optimized to enhance the retention of vital nutrients and beneficial bioactive components in kale. These findings hold practical implications for individuals seeking to maximize the health benefits of kale consumption while enjoying its culinary versatility.

show abstract

Effect of Food Processing Methods on the Bioactive Compound of Cauliflower

Cited by 10 publications

References 8 publications

Enhancing the Quality of Two Species of Baby Leaves Sprayed with Moringa Leaf Extract as Biostimulant

Enhancing the Quality of Two Species of Baby Leaves Sprayed with Moringa Leaf Extract as Biostimulant

Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking

Effects of Traditional and Novel Cooking Processes on the Nutritional and Bioactive Profile of Brassica oleracea (Kale)

Contact Info

Product

Resources

About