Effect of different cooking methods on bioactive compounds in vegetarian, broccoli-based bars
2014
Hassan Barakat | Sascha Rohn
Recently, trend toward vegetarianism and veganism has globally increased. Effect of domestic cooking methods including microwaving, frying, frying/microwaving, steaming and baking on bioactive compounds of broccoli-based bars (BBBs) was investigated. Total phenolic content (TPC), antioxidant activity and phytochemicals were investigated. Subsequently, identification and quantification of dominant phenolics and glucosinolates were carried out. A sensory evaluation of cooked BBBs was performed, as well. Results indicate that health-promoting compounds in BBBs were significantly affected by cooking methods. Negligible change was found in TPC, whereas antioxidant activity was significantly affected. Cooking treatments except steaming and baking caused significant losses of chlorophylls, carotenoids, and flavonoids in the range of 20–51, 15–58, and 25–33%. Frying and frying/microwaving caused a loss of single phenolic compounds. Total glucosinolates content decreased significantly during frying, frying/microwaving, steaming, and baking, while microwaving did not. The presented data might be helpful for selecting the optimum processing conditions for innovative BBBs.
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