Influence of cooking methods on antioxidant activity of vegetables

Jiménez-Monreal, A. M.; García-Diz, L.; Martínez-Tomé, Magdalena; Mariscal, M.; Murcia, M. A.

Publication:
Influence of cooking methods on antioxidant activity of vegetables

dc.contributor.author	Jiménez-Monreal, A. M.
dc.contributor.author	García-Diz, L.
dc.contributor.author	Martínez-Tomé, Magdalena
dc.contributor.author	Mariscal, M.
dc.contributor.author	Murcia, M. A.
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2024-09-06T07:30:10Z
dc.date.available	2024-09-06T07:30:10Z
dc.date.issued	2009-04-03
dc.description	© 2009 Institute of Food Technologists. This document is the Published version of a Published Work that appeared in final form in Journal fo Food Science. To access the final edited and published work see https://doi.org/10.1111/j.1750-3841.2009.01091.x
dc.description.abstract	The influence of home cooking methods (boiling, microwaving, pressure-cooking, griddling, frying, and baking) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest losses of LOO· scavenging capacity were observed in cauliflower after boiling and microwaving, pea after boiling, and zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lostOH· scavenging capacity in all the processes. Celery increased its antioxidant capacity in all the cookingmethods, except boiling when it lost 14%. Analysis of the ABTS radical scavenging capacity of the different vegetables showed that the highest losses occurred in garlic with all themethods, exceptmicrowaving. Among the vegetables that increased their TEAC valueswere green bean, celery, and carrot after all cookingmethods (except green bean after boiling). These 3 types of vegetables showed a lowABTS radical scavenging capacity. ccording to the method of analysis chosen, griddling, microwave cooking, and baking alternately produce the lowest losses, while pressure-cooking and boiling lead to the greatest losses; frying occupies an intermediate position. In short, water is not the cook’s best friend when it comes to preparing vegetables.	es
dc.format	application/pdf	es
dc.format.extent	7
dc.identifier.citation	Journal fo Food Science, 2009, Vol. 74, N. 3, pp. h97-h103
dc.identifier.doi	https://doi.org/10.1111/j.1750-3841.2009.01091.x
dc.identifier.issn	Print: 0022-1147
dc.identifier.issn	Electronic: 1750-3841
dc.identifier.uri	http://hdl.handle.net/10201/143664
dc.language	eng	es
dc.publisher	Wiley
dc.relation	Ministerio de Educación y Ciencia of Spain reference nr AGL 2004-03716.	es
dc.relation.publisherversion	https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2009.01091.x
dc.rights.accessRights	info:eu-repo/semantics/restrictedAccess
dc.subject	Antioxidants	es
dc.subject	Cooking methods
dc.subject	Vegetables
dc.title	Influence of cooking methods on antioxidant activity of vegetables	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es