title: Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system.
abstract: Brassica vegetables have been shown to have antioxidant capacities due to the presence of carotenoids, flavonoids and vitamins. This study evaluates the influence of different processing conditions (boiling, steaming, microwaving and sous vide) on the stability of flavonoids, carotenoids and vitamin A in broccoli and cauliflower inflorescences grown in an organic system. Results indicated that sous vide processing resulted in greater antioxidant capacity and that all processes contributed in some way to an increased content of antioxidant compounds in both cauliflower and broccoli.
authors.affiliation: Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil.
authors.forename: Luzia Caroline Ramos
authors.initials: LC
authors.lastname: Dos Reis
authors.affiliation: Curso de Nutrição, Faculdade de Medicina, Universidade Federal do Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2400, Santa Cecília, Porto Alegre, RS, Brazil.
authors.forename: Viviani Ruffo
authors.initials: VR
authors.lastname: de Oliveira
authors.affiliation: Curso de Nutrição, Faculdade de Medicina, Universidade Federal do Rio Grande do Sul (UFRGS), Rua Ramiro Barcelos, 2400, Santa Cecília, Porto Alegre, RS, Brazil.
authors.forename: Martine Elisabeth Kienzle
authors.initials: ME
authors.lastname: Hagen
authors.affiliation: Departamento de Engenharia de Minas, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 75, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil.
authors.forename: André
authors.initials: A
authors.lastname: Jablonski
authors.affiliation: Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil.
authors.forename: Simone Hickmann
authors.initials: SH
authors.lastname: Flôres
authors.affiliation: Instituto de Ciência e Tecnologia de Alimentos, Universidade Federal do Rio Grande do Sul (UFRGS), Av. Bento Gonçalves, 9500, Prédio 43.212, Campus do Vale, Porto Alegre, RS CEP 91501-970, Brazil. Electronic address: alessandro.rios@ufrgs.br.
authors.forename: Alessandro
authors.initials: A
authors.lastname: de Oliveira Rios
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001937:Brassica / Q000737:chemistry* / Q000254:growth & development; D002338:Carotenoids / Q000032:analysis; D002734:Chlorophyll / Q000032:analysis; D003296:Cooking; D005419:Flavonoids / Q000032:analysis; D014801:Vitamin A / Q000032:analysis
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D014801:Vitamin A; D002734:Chlorophyll; D002338:Carotenoids
keywords: Antioxidant capacity; Carotenoids; Kaempferol; Quercetin; Stability; Vitamin C