Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables
Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables
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DOI：
10.1021/jf072304b
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发表时间：
2008-01-09
影响因子：
6.1
通讯作者：
Pellegrini, Nicoletta
中科院分区：
文献类型：
--
作者：
Miglio, Cristiana;Chiavaro, Emma;Pellegrini, Nicoletta
本研究的目的是评估三种常见烹饪方法的效果（即，煮、蒸和炸）对植物化学成分的影响（即，多酚、类胡萝卜素、芥子油苷和抗坏血酸）、总抗氧化能力（TAC），如通过三种不同的分析测定[Trolox等效抗氧化能力（TEAC）、总自由基捕获抗氧化参数（TRAP）、铁还原抗氧化能力（FRAP）]和三种蔬菜（胡萝卜、西葫芦和花椰菜）的物理化学参数所测量的。水煮处理更好地保存了抗氧化剂化合物，特别是类胡萝卜素，在所有分析的蔬菜和抗坏血酸在胡萝卜和小胡瓜。蒸蔬菜保持了更好的质地质量比煮的，而煮蔬菜显示有限的变色。油炸蔬菜的软化程度最低，即使抗氧化化合物保留较少。TEAC，FRAP和TRAP值的整体增加，观察到在所有煮熟的蔬菜，可能是因为矩阵。软化和增加化合物的可提取性，这可以部分转化为更多的抗氧化剂化学物质。我们的研究结果否定了加工蔬菜营养质量较低的观点，并建议对每种蔬菜采用一种烹饪方法，以保持其营养和理化质量。
The objective of the present study was to evaluate the effect of three common cooking practices (i.e., boiling, steaming, and frying) on phytochemical contents (i.e., polyphenols, carotenoids, glucosinolates, and ascorbic acid), total antioxidant capacities (TAC), as measured by three different analytical assays [Trolox equivalent antioxidant capacity (TEAC), total radical-trapping antioxidant parameter (TRAP), ferric reducing antioxidant power (FRAP)] and physicochemical parameters of three vegetables (carrots, courgettes, and broccoli). Water-cooking treatments better preserved the antioxidant compounds, particularly carotenoids, in all vegetables analyzed and ascorbic acid in carrots and courgettes. Steamed vegetables maintained a better texture quality than boiled ones, whereas boiled vegetables showed limited discoloration. Fried vegetables showed the lowest degree of softening, even though antioxidant compounds were less retained. An overall increase of TEAC, FRAP, and TRAP values was observed in all cooked vegetables, probably because of matrix. softening and increased extractability of compounds, which could be partially converted into more antioxidant chemical species. Our findings defy the notion that processed vegetables offer lower nutritional quality and also suggest that for each vegetable a cooking method would be preferred to preserve the nutritional and physicochemical qualities.