Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower.

Autor: Diamante MS; São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, Botucatu, São Paulo, Brazil., Vanz Borges C; São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, Botucatu, São Paulo, Brazil., Minatel IO; São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, Botucatu, São Paulo, Brazil., Jacomino AP; University of São Paulo, 'Luiz de Queiroz' College of Agriculture, Crop Science Department, Piracicaba, São Paulo, Brazil., Basílio LSP; São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, Botucatu, São Paulo, Brazil., Monteiro GC; São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, Botucatu, São Paulo, Brazil., Corrêa CR; São Paulo State University, Department of Pathology, Medical School, Botucatu, São Paulo, Brazil., de Oliveira RA; São Paulo State University, Department of Biostatistics, Institute of Bioscience, Botucatu, São Paulo, Brazil., Pace Pereira Lima G; São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, Botucatu, São Paulo, Brazil. Electronic address: pace.lima@unesp.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2021 Mar 15; Vol. 340, pp. 127901. Date of Electronic Publication: 2020 Aug 25.
DOI: 10.1016/j.foodchem.2020.127901
Abstrakt: Cauliflowers are generally associated with healthy diets due to their positive impact on health. This research aims to evaluate the effects of cooking processes (boiling, steaming and microwaving) and different preparation times, on the content of carotenoids and provitamin A and tocopherols, in cauliflowers and to verify the effect of the cooking process on maintaining the coloring. The results revealed that the thermal processinfluencedthe antioxidant compounds releaseindependent of genotype. The highest content of zeaxanthin and lutein was found in 'Verde di Macerata' after boiling for 20 min. 'Cheddar' presented the highest content of all carotenoids and when steamed for 20 min, the highest levels ofprovitamin Awere observed.Microwaved and bolied 'Grafitti' for longer times showed the highest retention of tocopherol. The cooking did not negatively affect the visual aspect. 'Verde di Macerata' and 'Cheddar' may be good sources of carotenoids and tocopherols.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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