PMID- 18069785
OWN - NLM
STAT- MEDLINE
DCOM- 20080306
LR  - 20161124
IS  - 0021-8561 (Print)
IS  - 0021-8561 (Linking)
VI  - 56
IP  - 1
DP  - 2008 Jan 9
TI  - Effects of different cooking methods on nutritional and physicochemical 
      characteristics of selected vegetables.
PG  - 139-47
AB  - 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.
FAU - Miglio, Cristiana
AU  - Miglio C
AD  - Department of Public Health, University of Parma, via Volturno 39, 43100, Parma, 
      Italy.
FAU - Chiavaro, Emma
AU  - Chiavaro E
FAU - Visconti, Attilio
AU  - Visconti A
FAU - Fogliano, Vincenzo
AU  - Fogliano V
FAU - Pellegrini, Nicoletta
AU  - Pellegrini N
LA  - eng
PT  - Comparative Study
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20071211
PL  - United States
TA  - J Agric Food Chem
JT  - Journal of agricultural and food chemistry
JID - 0374755
RN  - 0 (Antioxidants)
RN  - 0 (Flavonoids)
RN  - 0 (Phenols)
RN  - 0 (Polyphenols)
SB  - IM
MH  - Antioxidants/analysis
MH  - Brassica/chemistry
MH  - Chemical Phenomena
MH  - Chemistry, Physical
MH  - Cucurbita/chemistry
MH  - Daucus carota/chemistry
MH  - Flavonoids/analysis
MH  - Food Handling/methods
MH  - *Hot Temperature
MH  - *Nutritive Value
MH  - Phenols/analysis
MH  - Polyphenols
MH  - Vegetables/*chemistry
EDAT- 2007/12/12 09:00
MHDA- 2008/03/07 09:00
CRDT- 2007/12/12 09:00
PHST- 2007/12/12 09:00 [pubmed]
PHST- 2008/03/07 09:00 [medline]
PHST- 2007/12/12 09:00 [entrez]
AID - 10.1021/jf072304b [doi]
PST - ppublish
SO  - J Agric Food Chem. 2008 Jan 9;56(1):139-47. doi: 10.1021/jf072304b. Epub 2007 Dec 
      11.