Please use this identifier to cite or link to this item: http://hdl.handle.net/10397/22822
Title: The effect of cooking on Brassica vegetables
Authors: Wachtel-Galor, S
Wong, KW
Benzie, IFF 
Issue Date: 2008
Source: Food chemistry, 2008, v. 110, no. 3, p. 706-710
Abstract: Assessing antioxidant intake requires a food antioxidant database. However, cooking may affect antioxidant content due to antioxidant release, destruction or creation of redox-active metabolites. Here, effects of boiling, steaming and microwaving of broccoli, cauliflower, cabbage and choy-sum (Chinese cabbage) were explored by measuring antioxidant contents of raw and cooked vegetables. Cooking water was also tested. For all cooked vegetables, antioxidant content was highest in steamed > boiled > microwaved, and decreased with longer cooking time, regardless of method. All steamed vegetables had higher antioxidant contents than had matching raw vegetables. Effects were variable for boiling and microwaving. Microwaving caused greater antioxidant loss into cooking water than did boiling. Marked losses of anitoxidants occurred in microwaved cabbage and spinach. To assess food antioxidant content/intake accurately, cooking effects need detailed study. Steaming may be the cooking method of choice to release/conserve antioxidants. The cooking water is a potentially rich source of dietary antioxidants.
Keywords: Antioxidants
Cooking
FRAP
Vegetables
Publisher: Elsevier
Journal: Food chemistry 
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2008.02.056
Appears in Collections:Journal/Magazine Article

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