Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 506697
Title The kinetic of key phytochemical compounds of non-heading and heading leafy Brassica oleracea landraces as affected by traditional cooking methods
Author(s) Giambanelli, Elisa; Verkerk, Ruud; Antuono, L.F. D'; Oliviero, Teresa
Source Journal of the Science of Food and Agriculture 96 (2016)14. - ISSN 0022-5142 - p. 4772 - 4784.
DOI http://dx.doi.org/10.1002/jsfa.7844
Department(s) Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Carotenoids - Cooking - Glucosinolates - Kale (Brassica oleracea ssp. acephala) - Retention - Total phenolic compounds
Abstract

BACKGROUND: Kales are often a key ingredient of traditional foods, containing high amounts of indolic glucosinolates (precursors of indole-3-carbinol and ascorbigen), carotenoids and phenolics. The present trend to associate traditional foods crops with health-promoting properties suggested to investigate the degradation kinetic of three Brassica oleracea landraces' phytochemicals subjected to boiling, steaming and stir-frying. RESULTS: Boiling led to substantial losses due to leaching. Glucosinolates followed a second-order degradation kinetic (20% of their initial values after 10min in Nero di Toscana). Phenolic content in leaves+cooking water remained unchanged, whereas their antioxidant capacity was reduced. Carotenoid content increased during the first minutes of boiling. Steaming showed the highest retention of phytochemicals, with often zero-order degradation kinetic, having however a strong effect on colour. Stir-frying produced high losses for all measured compounds; also, β-carotene reduced its content to 10-23% independently of variety. Conversion values for indole-derived compounds ranged from non-detectable to 23.5%. CONCLUSION: Variety strongly affected observed degradation rates because of a different glucosinolate composition and leaf structure. With this research, more information has been gained on the degradation kinetic of B. oleracea landraces' phytochemical compounds upon cooking, highlighting the possibility of improving bioactive component retention.

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