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

Auteur(s) :
Kosewski G., Górna I., Bolesławska I., Kowalówka M., Więckowska B., Główka AK., Morawska A., Jakubowski K., Dobrzyńska M., Miszczuk P., Przysławski J.
Date :
Fév, 2018
Source(s) :
Food chemistry. #240 p1092-1096
Adresse :
Chair and Department of Bromatology, Poznan University of Medical Science, ul.Marcelińska 42, Poznań, Poland. Electronic address: grzegorzkosewski@ump.edu.pl.

Sommaire de l'article

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 Fe(3+)to Fe(2+) – FRAP (µM Fe(2+)). Antioxidative properties for raw vegetables were obtained with the range of 7.47-235 (µM Trolox/100g of vegetables) and 2.66-103 (µM Fe(2+)/100g of vegetables), for vegetables after the conventional cooking process 6.15-657 (µM Trolox/100g of vegetables) and 3.03-99.9 (µM Fe(2+)/100g of vegetables), for vegetables after the sous-vide process 4.45-648 (µM Trolox/100g of vegetables) and 3.06-99.9 (µM Fe(2+)/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).

Source : Pubmed
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