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 
Keywords: Antioxidants
Cooking
FRAP
Vegetables
Issue Date: 2008
Publisher: Elsevier
Source: Food chemistry, 2008, v. 110, no. 3, p. 706-710 How to cite?
Journal: Food chemistry 
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.
URI: http://hdl.handle.net/10397/22822
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2008.02.056
Appears in Collections:Journal/Magazine Article

Access
View full-text via PolyU eLinks SFX Query
Show full item record

SCOPUSTM   
Citations

64
Last Week
1
Last month
1
Citations as of Aug 10, 2017

WEB OF SCIENCETM
Citations

49
Last Week
0
Last month
0
Citations as of Aug 13, 2017

Page view(s)

45
Last Week
1
Last month
Checked on Aug 14, 2017

Google ScholarTM

Check

Altmetric



Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.