Sous‐vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of <i>Brassica</i> vegetables

Florkiewicz, Adam; Socha, Robert; Filipiak‐Florkiewicz, Agnieszka; Topolska, Kinga

doi:10.1002/jsfa.9158

Cited by 30 publications

(58 citation statements)

References 48 publications

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“…A statistically unchanged concentration of protocatechuic acid was observed only in cauliflower (Table 2). The obtained results are in line with other studies (Florkiewicz et al., 2019; Şengül et al., 2014; Sikora et al., 2012).…”

Section: Resultssupporting

confidence: 93%

“…The same was observed by Florkiewicz et al. (2019). Caffeic acid was detected in broccoli, cauliflower, and Brussels sprouts, among others, with the highest amount in Brussels sprouts and the lowest amount in cauliflower (Sikora et al., 2012).…”

Section: Resultssupporting

confidence: 89%

“…Florkiewicz et al. (2019) also showed three phenolic acids in Brassica vegetables. Moreover, protocatechuic acid was detected in both white rose and Romanesco type cauliflower and in broccoli.…”

Section: Resultsmentioning

confidence: 93%

“…The quality and quantity of polyphenols are different among species and can even differ among crops from the same species (Cartea et al., 2011). Researchers suggest that thermal treatment also has an influence on the phenolic content of Brassica vegetables depending on the type of food processing method used (boiling, steaming, microwaving, blanching, or stir‐frying) (Florkiewicz et al., 2019; Şengül et al., 2014; Sikora et al., 2012). This factor is crucial taking into consideration the fact that Brassica species are mostly consumed processed.…”

Section: Introductionmentioning

confidence: 99%

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Polyphenolic acid content in Brassica vegetables during hydrothermal treatment with salt addition

Doniec

Florkiewicz

Socha

et al. 2021

Food Processing Preservation

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Due to significant concentration of polyphenols, diet with a high amount of plants such as Brassica vegetables is associated with health beneficial properties. Brassica vegetables are mostly consumed processed, which affect the polyphenol level. The most popular processing methods of Brassica vegetables include boiling them with salt addition. The correlation between increased NaCl intake and high blood pressure has resulted in the search for salt substitutes such as KCl. The purpose of this study was to determine the influence of NaCl and KCl addition (0.0, 0.5, 1.0, 2.0, and 3.0 g/100g) during hydrothermal treatment on polyphenolic acid content in selected Brassica vegetables. A significant influence on polyphenolic acid content in Brassica vegetables when boiling with the addition of NaCl and KCl was shown. Caffeic acid was impacted the most after salt addition. Boiled cauliflower had the greatest decrease in the analyzed polyphenolic compounds out of all the vegetables studied. Novelty impact statement This research provides the data determinating the influence of NaCl and KCl addition during hydrothermal treatment on polyphenolic acid content in selected Brassica vegetables. It has been shown that addition of salt during boiling Brassica vegetables has a significant effect on the preservation of polyphenolic acid levels with caffeic acid impacted the most within all studied compounds. Boiled cauliflower had the greatest decrease in the analyzed polyphenolic compounds out of all the vegetables studied. The results of this study may allow the selection of the best NaCl and KCl concentration addition during Brassica vegetables boiling to maximize the preservation of polyphenolic acid levels.

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Section: Resultssupporting

confidence: 93%

Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Polyphenolic acid content in Brassica vegetables during hydrothermal treatment with salt addition

Doniec

Florkiewicz

Socha

et al. 2021

Food Processing Preservation

Self Cite

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“…This seasonal change in TP content can be explained by the higher temperature and radiative conditions of the spring cycle triggering the secondary metabolism as a plant response [44,50]. The range of TP concentration on a fresh weight basis was 668-1,317 mg kg −1 FW, which is in line with TP content reported by other authors [3,12,39,40,47,51].…”

Section: Antioxidant Compounds and Antioxidant Capacitysupporting

confidence: 86%

Harvest Season and Genotype Affect Head Quality and Shelf-Life of Ready-to-Use Broccoli

et al. 2020

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Pre-harvest climatic conditions and genotype may have important effects on head quality and post-harvest performance of fresh-cut broccoli. The present work evaluates the effect of the growing cycle (summer–autumn (SA), winter (W), winter–spring (WS), and spring (S)) and genotype on qualitative (dry matter, concentration of chlorophylls, carotenoids, and color) and antioxidative (ascorbic acid, dehydroascorbic acid, total phenol concentrations, and antioxidant capacity) traits of broccoli heads and minimally processed florets. The WS raw product showed the best color indices (L* = 38.6, C* = 9.3 and h° = 123.8) as well as the highest chlorophyll (0.23 µg mg−1 fresh weight) but the lowest total phenol concentration (5.5 µg mg−1 dry weight - DW), whereas the ascorbic acid level (2.3 µg mg−1 DW) was comparable to or lower than that the other growing cycles. The WS florets confirmed their best visual quality, even showing an improved total phenol level after 14 days of cold storage. The climatic conditions experienced by broccoli plants grown in SA, W, and S periods were stressful as they resulted in a slight reduction in the visual quality of the heads, though only the SA florets showed a distinctive decay during storage. The lower post-harvest performance of SA grown broccoli was confirmed in all the tested cultivars, despite ‘Naxos’ seeming more tolerant. On the contrary, the greatest content of ascorbic acid (3.2 µg mg−1 DW) in the W heads and of phenols (11.1 µg mg−1 DW) in S heads was maintained during storage, thus preserving floret color.

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Coumaric and Cinnamic Acids in Food

Ulrih

Prislan

Cigić

2019

Handbook of Dietary Phytochemicals

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Sous‐vide technique as an alternative to traditional cooking methods in the context of antioxidant properties of Brassica vegetables

Abstract: The sous-vide method should be considered as an optimal technique with respect to the thermal treatment of Brassica vegetables. © 2018 Society of Chemical Industry.

Cited by 30 publications

References 48 publications

Polyphenolic acid content in Brassica vegetables during hydrothermal treatment with salt addition

Polyphenolic acid content in Brassica vegetables during hydrothermal treatment with salt addition

Harvest Season and Genotype Affect Head Quality and Shelf-Life of Ready-to-Use Broccoli

Coumaric and Cinnamic Acids in Food

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