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

Author(s)

Murador, Daniella Carisa ^[1] ; Mercadante, Adriana Zerlotti ^[2] ; de Rosso, Veridiana Vera ^[1]

Affiliation

^[1] Fed Univ Salo Paulo UNIFESP, Dept Biosci, BR-11015020 Santos City, SP - Brazil

^[2] Univ Campinas UNICAMP, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP - Brazil

• Document type: Journal article
• Source: Food Chemistry; v. 196, p. 1101-1107, APR 1 2016.
• Web of Science Citations: 15

Abstract

The aim of this study is to investigate the effects of different \textbackslash{}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. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

• FAPESP's process: 09/53884-8 - Is there any co-relation between in vitro and cellular antioxidant activity from fruits and vegetables recommended for Brazilian people's diet?
• Grantee: Veridiana Vera de Rosso
• Support Opportunities: Research Grants - Young Investigators Grants