Determination of several families of phytochemicals in different pre-cooked convenience vegetables: effect of lifetime and cooking.
Phytochemicals content, including several families such as phenolic acids, isoflavones, flavones, flavonols, isothiocyanates, and glucosinolates, was determined in pre-cooked convenience vegetables by ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS). It was observed that there is not a common behavior of the individual concentration of phytochemicals during the lifetime and cooking of the matrix, and compounds change their concentration without a specific trend. It was observed that neither lifetime nor cooking process have significant effects on the total content of phytochemicals except in broccoli, although some changes in the individual content of the target compounds were observed, suggesting that interconversion processes could be performed during the lifetime and/or cooking process of the product.
Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Center for Agricultural and Food Biotechnology (BITAL), University of Almería, Agrifood Campus of International Excellence , Almeria , Spain.
M Isabel
MI
Alarcón-Flores
Francisco
F
Hernández-Sánchez
Roberto
R
Romero-González
Patricia
P
Plaza-Bolaños
J Luis
JL
Martínez Vidal
Antonia
A
Garrido Frenich
D003296:Cooking; D005504:Food Analysis / Q000379:methods*; D061353:Food Storage; D064209:Phytochemicals; D013997:Time Factors; D014675:Vegetables / Q000737:chemistry*
D064209:Phytochemicals
Cooking; UHPLC-QqQ-MS/MS; glucosinolates; isothiocyanate; phenolic compounds; vegetables