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Cooking Methods Affect Broccoli Nutrient Content

Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing

A. Gliszczyńska-Świgło A1, E. Ciska A2, K. Pawlak-Lemańska A1, J. Chmielewski A1, T. Borkowski A1, B. Tyrakowska A1

A1 Faculty of Commodity Science, Poznań University of Economics, al. Niepodleglości 10, 60-967, Poznań, Poland A2 The Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, ul. Tuwima 10, P. O. Box 55, 10-747, Olsztyn, Poland

Abstract:

The effect of water- and steam-cooking on the content of vitamin C, polyphenols, carotenoids, tocopherols and glucosinolates, as well as on the antioxidant activity of broccoli, are reported.

Flavonoids, phenolic acids, vitamins C and E, β-carotene, lutein, and glucosinolates in domestically processed broccoli were quantified using high-performance liquid chromatography (HPLC) methods; total polyphenols were determined with Folin–Ciocalteu reagent.

The antioxidant capacities of broccoli extracts were evaluated using the Trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods.

The results indicated that steam-cooking of broccoli results in an increase in polyphenols, as well as the main glucosinolates and their total content as compared with fresh broccoli, whereas cooking in water has the opposite effect. Steam-cooking of broccoli has no influence on vitamin C, whereas cooking in water significantly lowers its content.

Both, water- and steam-cooking of broccoli results in an increase in β-carotene, lutein, and α- and γ-tocopherols as compared with fresh broccoli. Similar effects of steaming and water-cooking of broccoli on their antioxidant activity were observed.

Food Additives & Contaminants Volume 23, Number 11 / November 2006 Pages: 1088 - 1098 DOI: 10.1080/02652030600887594

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