Sunday, 29 May 2016

Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage

Volume 196, 22 October 2015, Pages 1101-1107


a  Department of Biosciences, Federal University of São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Santos City, SP,Brazil
b  Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas City, SP, 


The aim of this study is to investigate the effects of different home cooking techniques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compounds (carotenoids, anthocyanins and phenolic compounds) determined by high-performance liquid chromatography coupled with photodiode array and mass spectrometry detectors (HPLC-DAD-MSn), and on the antioxidant activity evaluated by ABTS, ORAC and cellular antioxidant activity (CAA) assays. The steaming technique resulted in a significant increase in phenolic content in kale (86.1%; p < 0.001) whereas in red cabbage it was significantly reduced (34.6%; p < 0.001). In the kale, steaming resulted in significant increases in antioxidant activity levels in all of the evaluation methods. In the red cabbage, boiling resulted in a significant increase in antioxidant activity using the ABTS assay but resulted in a significant decrease using the ORAC assay. According to the CAA assay, the stir-fried sample displayed the highest levels of antioxidant activity. © 2015 Elsevier Ltd.

Author keywords

Anthocyanins; Antioxidant activity; Carotenoids; Cooked vegetable; Cooking technique; Phenolic compounds

Indexed keywords

Engineering controlled terms: Anthocyanins; Assays; High performance liquid chromatography; Liquid chromatography; Mass spectrometry; Phenols; Pigments; Thermal processing (foods)
Anti-oxidant activities; Bioactive compounds; Carotenoids; Cellular antioxidant activities; Evaluation methods; Phenolic compounds; Phenolic content; Photodiode arrays
Engineering main heading: Antioxidants
EMTREE drug terms: anthocyanin; ascorbic acid; carotenoid; phenol derivative
EMTREE medical terms: ABTS radical scavenging assay; antioxidant activity; antioxidant assay; Article; boiling; controlled study; cooking; frying; high performance liquid chromatography; kale; mass spectrometry; nonhuman; ORAC assay; red cabbage; stir frying; water vapor
Chemicals and CAS Registry Numbers: ascorbic acid, 134-03-2, 15421-15-5, 50-81-7
ISSN: 03088146 CODEN: FOCHDSource Type: Journal Original language: English
DOI: 10.1016/j.foodchem.2015.10.037Document Type: Article
Publisher: Elsevier Ltd
Funding Details
Number; Acronym; Sponsor: 2009/53884-8; FAPESP; Fundação de Amparo à Pesquisa do Estado de São Paulo
Number; Acronym; Sponsor: 2012/13814-3; FAPESP; Fundação de Amparo à Pesquisa do Estado de São Paulo

  De Rosso, V.V.; Department of Biosciences, Federal University of São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, Brazil
© Copyright 2015 Elsevier B.V., All rights reserved.