Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet

• Type: Article in International Scientific Journal
• Date: 2015

Authors

Ana F Vinha (Author) Other; Rita C Alves (Author) Other; Sergio V P Barreira (Author) Other; Anabela S G Costa (Author) Other; Beatriz B P P Oliveira (Author) FFUP

Journal

Title: Food and Function

Vol. 6

Pages: 1157-1163

ISSN: 2042-6496

Publisher: Royal Society of Chemistry

Indexing

ISI Web of Knowledge - 21 Citations

Scopus - 25 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-00A-B6F

DOI: 10.1039/c4fo01209g

Abstract (EN): The effect of boiling (10 minutes) on eleven green vegetables frequently consumed in the Mediterranean diet was evaluated. For that, some physicochemical parameters and the contents of vitamin C, phenolics and carotenoids, as well as the antioxidant activity, were determined in raw and boiled samples. The raw vegetables analysed in this study were good sources of vitamin C, carotenoids and phenolic compounds, with contents ranging from 10.6 to 255.1 mg/100 g, 0.03 to 3.29 mg/100 g and 202.9 to 1010.7 mg/100 g, respectively. Boiling promoted losses in different extensions considering both the different bioactive compounds and the distinct vegetables analysed. Contrary to phenolics (more resistant), vitamin C was the most affected compound. Boiling also originated significant losses in the antioxidant activity of the vegetables. Considering all the parameters analysed, the vegetables most affected by boiling were broccoli and lettuce. The least affected ones were collard and tronchuda cabbage.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 7