Effects of different cooking methods on health-promoting compounds of broccoli |
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Authors: | Gao-feng Yuan Bo Sun Jing Yuan Qiao-mei Wang |
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Institution: | (1) Department of Horticulture, Zhejiang University, Hangzhou, 310029, China;(2) Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture, Hangzhou, 310029, China |
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Abstract: | The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed
by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results
show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant
decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified
by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while
stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular
methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and
glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.
Project supported by the High-Tech R&D Program (863) of China (No. 2008AA10Z111), the National Natural Science Foundation
of China (No. 30320974), the Fok Ying Tong Education Foundation of China (No. 104034), and the Program for New Century Excellent
Talents in the University of China (No. NCET-05-0516) |
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Keywords: | Broccoli Cooking Glucosinolates Vitamin C Chlorophyll Soluble sugar |
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