Thermal processing affecting phytochemical contents and totalrnantioxidant capacity in broccoli (Brassica oleracea L.)

摘要

Broccoli is increasing consumed with phytochemicals level. Thermal processing may alter food antioxidantrnproperties by initiating destruction, release or transformation of antioxidant components.rnEffects of thermal processing methods (boiling, steaming, stir-frying, microwaving, and baking) andrnduration on antioxidants and total antioxidant capacity (TAC) in broccoli florets have been estimated.rnBoiling 2 min, steaming 4 min, stir-frying 6 min, microwaving 2 min, and baking 25 minrnwere optimized according to sensory quality evaluation and total ascorbic acids (TAA) retention.rnStir-frying resulted in highest total phenolic content (TPC) and total flavonoid content (TFC) withrnincreasing by 47.56 and 67.93%, respectively, followed by boiling (increasing by 28.25 andrn44.93%, respectively) and steaming (increasing by 24.90 and 27.49%, respectively). Boiling, steaming,rnand stir-frying significantly elevated TAC values. Strong positive correlations between TACrnand TPC and TFC were found. TAA drastically deteriorated regardless of processing methods.rnMicrowaving and baking displayed destructive effect on broccoli quality.