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

Food Chemistry

Volume 196, 22 October 2015, Pages 1101-1107

  (Article)

Murador, D.C.^a , 

Mercadante, A.Z.^b , 

De Rosso, V.V.^a 

 

^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, 

View additional affiliations

View references (40)

Abstract

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

References (40)

View in search results format

• Page
 
• • Export |
  • Print |
  • E-mail |
  • Create bibliography

• 
  1

  Arapitsas, P., Sjöberg, P.J.R., Turner, C.

  Characterisation of anthocyanins in red cabbage using high resolution liquid chromatography coupled with photodiode array detection and electrospray ionization-linear ion trap mass spectrometry
  (2008) Food Chemistry, 109 (1), pp. 219-226. Cited 45 times.
  doi: 10.1016/j.foodchem.2007.12.030
  

  • View at Publisher
• 
  2

  Blessington, T., Nzaramba, M.N., Scheuring, D.C., Hale, A.L., Reddivari, L., Miller Jr., J.C.

  Cooking Methods and Storage Treatments of Potato: Effects on Carotenoids, Antioxidant Activity, and Phenolics
  (2010) American Journal of Potato Research, 87 (6), pp. 479-491. Cited 33 times.
  doi: 10.1007/s12230-010-9150-7
  

  • View at Publisher
• 
  3

  Carter, P., Gray, L.J., Troughton, J., Khunti, K., Davies, M.J.

  Fruit and vegetable intake and incidence of type 2 diabetes mellitus: Systematic review and meta-analysis
  (2010) BMJ (Online), 341 (7772), art. no. c4229, p. 543. Cited 216 times.
  http://www.bmj.com/content/341/bmj.c4229.full.pdf
  doi: 10.1136/bmj.c4229
  

  • View at Publisher
• 
  4

  Charron, C.S., Clevidence, B.A., Britz, S.J., Novotny, J.A.

  Effect of dose size on bioavailability of acylated and nonacylated anthocyanins from red cabbage (Brassica oleracea L. Var. capitata)
  (2007) Journal of Agricultural and Food Chemistry, 55 (13), pp. 5354-5362. Cited 53 times.
  doi: 10.1021/jf0710736
  

  • View at Publisher
• 
  5

  Chisté, R.C., Mercadante, A.Z.

  Identification and quantification, by HPLC-DAD-MS/MS, of carotenoids and phenolic compounds from the Amazonian fruit Caryocar villosum
  (2012) Journal of Agricultural and Food Chemistry, 60 (23), pp. 5884-5892. Cited 24 times.
  doi: 10.1021/jf301904f
  

  • View at Publisher
• 
  6

  Dauchet, L., Amouyel, P., Hercberg, S., Dallongeville, J.

  Fruit and vegetable consumption and risk of coronary heart disease: A meta-analysis of cohort studies
  (2006) Journal of Nutrition, 136 (10), pp. 2588-2593. Cited 515 times.
  http://jn.nutrition.org/cgi/reprint/136/10/2588
  

  • View at Publisher
• 
  7

  De Rosso, V.V., Mercadante, A.Z.

  Identification and quantification of carotenoids, by HPLC-PDA-MS/MS, from Amazonian fruits
  (2007) Journal of Agricultural and Food Chemistry, 55 (13), pp. 5062-5072. Cited 138 times.
  doi: 10.1021/jf0705421
  

  • View at Publisher
• 
  8

  De Rosso, V.V., Mercadante, A.Z.

  HPLC-PDA-MS/MS of anthocyanins and carotenoids from dovyalis and tamarillo fruits
  (2007) Journal of Agricultural and Food Chemistry, 55 (22), pp. 9135-9141. Cited 59 times.
  doi: 10.1021/jf071316u
  

  • View at Publisher
• 
  9

  de Sá, M.C., Rodriguez-Amaya, D.B.

  Optimization of HPLC quantification of carotenoids in cooked green vegetables - Comparison of analytical and calculated data
  (2004) Journal of Food Composition and Analysis, 17 (1), pp. 37-51. Cited 46 times.
  doi: 10.1016/S0889-1575(03)00100-5
  

  • View at Publisher
• 
  10

  Eliassen, A.H., Hendrickson, S.J., Brinton, L.A., Buring, J.E., Campos, H., Dai, Q., Dorgan, J.F., (...), Hankinson, S.E.

  Circulating carotenoids and risk of breast cancer: Pooled analysis of eight prospective studies
  (2012) Journal of the National Cancer Institute, 104 (24), pp. 1905-1916. Cited 51 times.
  doi: 10.1093/jnci/djs461
  

  • View at Publisher
• 
  11

  Fennema, O.R.
  (1996) Food chemistry. Cited 814 times.
  third ed. Taylor & Francis
  

  •  
• 
  12

  He, J., Monica Giusti, M.

  Anthocyanins: Natural colorants with health-promoting properties
  (2010) Annual Review of Food Science and Technology, 1 (1), pp. 163-187. Cited 238 times.
  doi: 10.1146/annurev.food.080708.100754
  

  • View at Publisher
• 
  13

  Imsic, M., Winkler, S., Tomkins, B., Jones, R.

  Effect of storage and cooking on β-Carotene isomers in carrots (Daucus carota L. cv. 'Stefano')
  (2010) Journal of Agricultural and Food Chemistry, 58 (8), pp. 5109-5113. Cited 14 times.
  doi: 10.1021/jf904279j
  

  • View at Publisher
• 
  14

  Ismail, A., Marjan, Z.M., Foong, C.W.

  Total antioxidant activity and phenolic content in selected vegetables
  (2004) Food Chemistry, 87 (4), pp. 581-586. Cited 284 times.
  doi: 10.1016/j.foodchem.2004.01.010
  

  • View at Publisher
• 
  15

  Kimura, M., Rodriguez-Amaya, D.B., Godoy, H.T.

  Assessment of the saponification step in the quantitative determination of carotenoids and provitamins A
  (1990) Food Chemistry, 35 (3), pp. 187-195. Cited 75 times.
  doi: 10.1016/0308-8146(90)90032-Y
  

  • View at Publisher
• 
  16

  Korus, A.

  Effect of preliminary processing, method of drying and storage temperature on the level of antioxidants in kale (Brassica oleracea L. var. acephala) leaves
  (2011) LWT - Food Science and Technology, 44 (8), pp. 1711-1716. Cited 16 times.
  doi: 10.1016/j.lwt.2011.03.014
  

  • View at Publisher
• 
  17

  Liu, R.H.

  Potential synergy of phytochemicals in cancer prevention: Mechanism of action
  (2004) Journal of Nutrition, 134 (12 SUPPL.), pp. 3479S-3485S. Cited 824 times.
  

  • View at Publisher
• 
  18

  Makris, D.P., Rossiter, J.T.

  Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): Effect on flavonol content and antioxidant status
  (2001) Journal of Agricultural and Food Chemistry, 49 (7), pp. 3216-3222. Cited 110 times.
  doi: 10.1021/jf001497z
  

  • View at Publisher
• 
  19

  Murador, D.C., Braga, A.R.C., Da Cunha, D.T., De Rosso, V.V.
  Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation
  (2015) Trends in Food Science & Technology
  

  •  
• 
  20

  Murador, D.C., da Cunha, D.T., de Rosso, V.V.

  Effects of cooking techniques on vegetable pigments: A meta-analytic approach to carotenoid and anthocyanin levels
  (2014) Food Research International, 65 (PB), pp. 177-183. Cited 4 times.
  www.elsevier.com/inca/publications/store/4/2/2/9/7/0
  doi: 10.1016/j.foodres.2014.06.015
  

  • View at Publisher
• 
  21

  Nicoli, M.C., Anese, M., Parpinel, M.

  Influence of processing on the antioxidant properties of fruit and vegetables
  (1999) Trends in Food Science and Technology, 10 (3), pp. 94-100. Cited 376 times.
  doi: 10.1016/S0924-2244(99)00023-0
  

  • View at Publisher
• 
  22

  Nicoli, M.C., Anese, M., Parpinel, M.T., Franceschi, S., Lerici, C.R.

  Loss and/or formation of antioxidants during food processing and storage
  (1997) Cancer Letters, 114 (1-2), pp. 71-74. Cited 202 times.
  doi: 10.1016/S0304-3835(97)04628-4
  

  • View at Publisher
• 
  23

  Novo, M.C.S.S., Prela-Pantano, A., Trani, P.E., Blat, S.F.

  Development and yield of kale genotypes
  (2010) Horticultura Brasileira, 28 (3), pp. 321-325. Cited 6 times.
  http://www.scielo.br/pdf/hb/v28n3/v28n3a14.pdf
  

  • View at Publisher
• 
  24

  Pellegrini, N., Chiavaro, E., Gardana, C., Mazzeo, T., Contino, D., Gallo, M., Riso, P., (...), Porrini, M.

  Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables
  (2010) Journal of Agricultural and Food Chemistry, 58 (7), pp. 4310-4321. Cited 69 times.
  doi: 10.1021/jf904306r
  

  • View at Publisher
• 
  25

  Pinheiro Sant'Ana, H.M., Stringheta, P.C., Cardoso Brandão, S.C., Cordeiro De Azeredo, R.M.

  Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service
  (1998) Food Chemistry, 61 (1-2), pp. 145-151. Cited 52 times.
  doi: 10.1016/S0308-8146(97)00084-8
  

  • View at Publisher
• 
  26

  Podsedek, A.

  Natural antioxidants and antioxidant capacity of Brassica vegetables: A review
  (2007) LWT - Food Science and Technology, 40 (1), pp. 1-11. Cited 400 times.
  doi: 10.1016/j.lwt.2005.07.023
  

  • View at Publisher
• 
  27

  Pojer, E., Mattivi, F., Johnson, D., Stockley, C.S.

  The case for anthocyanin consumption to promote human health: A review
  (2013) Comprehensive Reviews in Food Science and Food Safety, 12 (5), pp. 483-508. Cited 54 times.
  doi: 10.1111/1541-4337.12024
  

  • View at Publisher
• 
  28

  Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C.

  Antioxidant activity applying an improved ABTS radical cation decolorization assay
  (1999) Free Radical Biology and Medicine, 26 (9-10), pp. 1231-1237. Cited 6510 times.
  doi: 10.1016/S0891-5849(98)00315-3
  

  • View at Publisher
• 
  29

  Rodrigues, E., Mariutti, L.R.B., Faria, A.F., Mercadante, A.Z.

  Microcapsules containing antioxidant molecules as scavengers of reactive oxygen and nitrogen species
  (2012) Food Chemistry, 134 (2), pp. 704-711. Cited 15 times.
  doi: 10.1016/j.foodchem.2012.02.163
  

  • View at Publisher
• 
  30

  Ruiz-Rodriguez, A., Marín, F.R., Ocaña, A., Soler-Rivas, C.

  Effect of domestic processing on bioactive compounds
  (2008) Phytochemistry Reviews, 7 (2), pp. 345-384. Cited 38 times.
  doi: 10.1007/s11101-007-9073-1
  

  • View at Publisher
• 
  31

  Schweiggert, R.M., Kopec, R.E., Villalobos-Gutierrez, M.G., Hogel, J., Quesada, S., Esquivel, P., Carle, R.
  Carotenoids are more bioavailable from papaya than from tomato and carrot in humans: A randomised cross-over study
  (2013) British Journal of Nutrition, pp. 1-9. Cited 3 times.
  

  •  
• 
  32

  Seybold, C., Fröhlich, K., Bitsch, R., Otto, K., Böhm, V.

  Changes in contents of carotenoids and vitamin E during tomato processing
  (2004) Journal of Agricultural and Food Chemistry, 52 (23), pp. 7005-7010. Cited 85 times.
  doi: 10.1021/jf049169c
  

  • View at Publisher
• 
  33

  Silva, N.A.D., Rodrigues, E., Mercadante, A.Z., De Rosso, V.V.

  Phenolic compounds and carotenoids from four fruits native from the Brazilian Atlantic forest
  (2014) Journal of Agricultural and Food Chemistry, 62 (22), pp. 5072-5084. Cited 10 times.
  http://pubs.acs.org/journal/jafcau
  doi: 10.1021/jf501211p
  

  • View at Publisher
• 
  34

  Singleton, V.L., Rossi, J.A.
  Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents
  (1965) American Journal of Enology and Viticulture, 16 (3), pp. 144-158. Cited 7618 times.
  

  •  
• 
  35

  Tanaka, T., Shnimizu, M., Moriwaki, H.

  Cancer chemoprevention by carotenoids
  (2012) Molecules, 17 (3), pp. 3202-3242. Cited 109 times.
  http://www.mdpi.com/1420-3049/17/3/3202/pdf
  doi: 10.3390/molecules17033202
  

  • View at Publisher
• 
  36

  Turkmen, N., Sari, F., Velioglu, Y.S.

  The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables
  (2005) Food Chemistry, 93 (4), pp. 713-718. Cited 317 times.
  doi: 10.1016/j.foodchem.2004.12.038
  

  • View at Publisher
• 
  37

  Wolfe, K.L., Kang, X., He, X., Dong, M., Zhang, Q., Liu, R.H.

  Cellular antioxidant activity of common fruits
  (2008) Journal of Agricultural and Food Chemistry, 56 (18), pp. 8418-8426. Cited 201 times.
  doi: 10.1021/jf801381y
  

  • View at Publisher
• 
  38

  Wolfe, K.L., Rui, H.L.

  Cellular antioxidant activity (CAA) assay for assessing antioxidants, foods, and dietary supplements
  (2007) Journal of Agricultural and Food Chemistry, 55 (22), pp. 8896-8907. Cited 302 times.
  doi: 10.1021/jf0715166
  

  • View at Publisher
• 
  39

  Wu, X., Gu, L., Holden, J., Haytowitz, D.B., Gebhardt, S.E., Beecher, G., Prior, R.L.

  Development of a database for total antioxidant capacity in foods: A preliminary study
  (2004) Journal of Food Composition and Analysis, 17 (3-4), pp. 407-422. Cited 173 times.
  doi: 10.1016/j.jfca.2004.03.001
  

  • View at Publisher
• 
  40

  Xu, F., Zheng, Y., Yang, Z., Cao, S., Shao, X., Wang, H.

  Domestic cooking methods affect the nutritional quality of red cabbage
  (2014) Food Chemistry, 161, pp. 162-167. Cited 10 times.
  www.elsevier.com/locate/foodchem
  doi: 10.1016/j.foodchem.2014.04.025
  

  • View at Publisher

  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.