Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods.

Food chemistry 2018 Feb 01

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The study determines the antioxidant properties of methanol vegetable extracts from raw vegetables, conventionally cooked vegetables and sous-vide. In the research, two methods were used: free radical scavenging DPPH (µM Trolox) and the reduction of Fe3+to Fe2+ - FRAP (µM Fe2+). Antioxidative properties for raw vegetables were obtained with the range of 7.47-235 (µM Trolox/100g of vegetables) and 2.66-103 (µM Fe2+/100g of vegetables), for vegetables after the conventional cooking process 6.15-657 (µM Trolox/100g of vegetables) and 3.03-99.9 (µM Fe2+/100g of vegetables), for vegetables after the sous-vide process 4.45-648 (µM Trolox/100g of vegetables) and 3.06-99.9 (µM Fe2+/100g of vegetables). For some vegetables, an increase in the antioxidative potential was observed as a result of cooking processes; however, it was much higher for the sous-vide technique. All results were subjected to a one-way analysis of variance (ANOVA) and, if significant differences were revealed, the POST-HOC Duncan test was used (α=0.05). Copyright © 2017 Elsevier Ltd. All rights reserved.

Citation

Grzegorz Kosewski, Ilona Górna, Izabela Bolesławska, Magdalena Kowalówka, Barbara Więckowska, Anna K Główka, Anna Morawska, Karol Jakubowski, Małgorzata Dobrzyńska, Piotr Miszczuk, Juliusz Przysławski. Comparison of antioxidative properties of raw vegetables and thermally processed ones using the conventional and sous-vide methods. Food chemistry. 2018 Feb 01;240:1092-1096