title: Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage.
abstract: The aim of this study is to investigate the effects of different 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-MS(n)), 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.
authors.affiliation: Department of Biosciences, Federal University of São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, 11015-020 Santos City, SP, Brazil. Electronic address: danicarisa@hotmail.com.
authors.forename: Daniella Carisa
authors.initials: DC
authors.lastname: Murador
authors.affiliation: Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas City, SP, Brazil. Electronic address: azmercadante@gmail.com.
authors.forename: Adriana Zerlotti
authors.initials: AZ
authors.lastname: Mercadante
authors.affiliation: Department of Biosciences, Federal University of São Paulo (UNIFESP), Silva Jardim Street, 136, Vila Mathias, 11015-020 Santos City, SP, Brazil. Electronic address: veriderosso@yahoo.com.
authors.forename: Veridiana Vera
authors.initials: VV
authors.lastname: de Rosso
mesh_terms: D000872:Anthocyanins / Q000032:analysis*; D000975:Antioxidants / Q000032:analysis; D001937:Brassica / Q000737:chemistry*; D002338:Carotenoids / Q000032:analysis*; D003296:Cooking / Q000379:methods*; D010636:Phenols / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D010636:Phenols; D002338:Carotenoids
keywords: Anthocyanins; Antioxidant activity; Carotenoids; Cooked vegetable; Cooking technique; Phenolic compounds