Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower
| Autor: | Cristine Vanz Borges, Leticia Silva Pereira Basílio, Igor Otavio Minatel, Rogério Antonio de Oliveira, Giuseppina Pace Pereira Lima, Camila Renata Corrêa, Angelo Pedro Jacomino, Marla Silvia Diamante, Gean Charles Monteiro |
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| Přispěvatelé: | Universidade Estadual Paulista (Unesp), Universidade de São Paulo (USP) |
| Rok vydání: | 2021 |
| Předmět: |
Lutein
Time Factors Antioxidant Genotype medicine.medical_treatment Steaming Tocopherols Brassica VITAMINA E 01 natural sciences Antioxidants Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Antioxidant compounds medicine Vitamin E Cooking Food science Tocopherol Carotenoid Brassica oleracea var. botrytis chemistry.chemical_classification Cooking Practices Pigmentation CIELab 010401 analytical chemistry Provitamins A food and beverages 04 agricultural and veterinary sciences General Medicine Carotenoids 040401 food science 0104 chemical sciences Zeaxanthin chemistry Colored Food Science |
| Zdroj: | Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual) Universidade de São Paulo (USP) instacron:USP Web of Science Repositório Institucional da UNESP Universidade Estadual Paulista (UNESP) instacron:UNESP |
| Popis: | Made available in DSpace on 2021-06-25T12:27:15Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-03-15 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) 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 process influenced the antioxidant compounds release independent 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 of provitamin A were 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. Sao Paulo State Univ, Inst Biosci, Dept Chem & Biochem, Botucatu, SP, Brazil Univ Sao Paulo, Luiz de Queiroz Coll Agr, Crop Sci Dept, Piracicaba, SP, Brazil Sao Paulo State Univ, Med Sch, Dept Pathol, Botucatu, SP, Brazil Sao Paulo State Univ, Inst Biosci, Dept Biostat, Botucatu, SP, Brazil Sao Paulo State Univ, Inst Biosci, Dept Chem & Biochem, Botucatu, SP, Brazil Sao Paulo State Univ, Med Sch, Dept Pathol, Botucatu, SP, Brazil Sao Paulo State Univ, Inst Biosci, Dept Biostat, Botucatu, SP, Brazil CAPES: 1582492 CNPq: 307571/2019-0 FAPESP: 2016/22665-2 |
| Databáze: | OpenAIRE |
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