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MedLine Citation:
PMID:  22568492     Owner:  NLM     Status:  Publisher    
Phytochemicals (carotenoids, phenolic compounds and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP and TRAP assays) were evaluated on carrots and Brussels sprouts sous vide processed and then stored refrigerated for 1, 5 and 10 days and compared with the corresponding raw and oven steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds and ascorbic acid than steamed products and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels sprouts: higher carotenoids, TEAC and TRAP values and lower phenolic compounds, ascorbic acid and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional quality of carrots, which remain a good source of carotenoids also after long refrigerated storage, whereas the same treatment could be recommended as an alternative to oven steaming in the preparation of Brussels sprouts for short term maintenance to avoid a large ascorbic acid depletion.
Emma Chiavaro; Teresa Mazzeo; Attilio Visconti; Chiara Manzi; Vincenzo Fogliano; Nicoletta Pellegrini
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-5-8
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 May 
Date Detail:
Created Date:  2012-5-9     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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