Document Detail

Effect of hydrothermal processing on phenolic acids and flavonols contents in selected brassica vegetables.
MedLine Citation:
PMID:  22230974     Owner:  NLM     Status:  In-Data-Review    
Background. Commonly occurring diseases can have the origin in oxidative processes ongoing in the human body. Vegetables of Brassicaceae family are the essential sources of natural antioxidants, especially phenolic compounds, in the human diet. The research was aimed to estimate the content of phenolic compounds in se- lected vegetables and their quantity changes during hydrothermal processes. Material and methods. The vegetables subjected to analysis were: kale, broccoli, Brussels sprouts, and white and green cauliflower. The fresh and processed (blanched, cooked, frozen, cooked after freezing) vegetables were freeze-dried. The levels of phenolic acids and flavonols by HPLC method were estimated. Results. The presence of derivatives of hydroxycinnamic acid, mainly of caffeic acid, p-coumaric acid, sinapic acid and of flavonols - kaempferol, and in smaller amounts of quercetin was found. The largest amounts of above components were present in kale (total 94.4 mg•100 g-1 of fresh matter), whereas the smallest amounts were found in white and green cauliflower - 3.6 mg•100 g-1 f.m. and 3.03 mg•100 g-1 f.m., respectively. The applied technological processes contributed to lover amounts of all tested compounds depending on the process and the vegetable kind. The biggest loses, up to 70-80%, took place during cooking of raw and previously frozen vegetables. Conclusions. Analysed Brassicaceae were characterized by high contents of the investigated flavonoids. The best source of those compounds was kale whereas the smallest amounts of searched components were presented in cauliflowers. The used hydrothermal processes led to losses of searched compounds.
Elżbieta Sikora; Ewa Cieślik; Agnieszka Filipiak-Florkiewicz; Teresa Leszczyńska
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Acta Scientiarum Polonorum. Technologia Alimentaria     Volume:  11     ISSN:  1644-0730     ISO Abbreviation:  Acta Sci Pol Technol Aliment     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-01-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101295615     Medline TA:  Acta Sci Pol Technol Aliment     Country:  Poland    
Other Details:
Languages:  eng     Pagination:  45-51     Citation Subset:  IM    
Department of Human Nutrition, Agricultural University in Krakow, Poland.
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