The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing
Abstract
The effect of water- and steam-cooking on the content of vitamin C, polyphenols, carotenoids, tocopherols and glucosinolates, as well as on the antioxidant activity of broccoli, are reported. Flavonoids, phenolic acids, vitamins C and E, beta-carotene, lutein, and glucosinolates in domestically processed broccoli were quantified using high-performance liquid chromatography (HPLC) methods; total polyphenols were determined with Folin-Ciocalteu reagent. The antioxidant capacities of broccoli extracts were evaluated using the Trolox equivalent antioxidant capacity (TEAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. The results indicated that steam-cooking of broccoli results in an increase in polyphenols, as well as the main glucosinolates and their total content as compared with fresh broccoli, whereas cooking in water has the opposite effect. Steam-cooking of broccoli has no influence on vitamin C, whereas cooking in water significantly lowers its content. Both, water- and steam-cooking of broccoli results in an increase in beta-carotene, lutein, and alpha- and gamma-tocopherols as compared with fresh broccoli. Similar effects of steaming and water-cooking of broccoli on their antioxidant activity were observed.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Cited by
Bioavailability of the polyphenols: Status and controversies
D’Archivio, M., Filesi, C., Varì, R., Scazzocchio, B., & Masella, R. (2010) · International Journal of Molecular Sciences · doi:10.3390/ijms11041321 · Cited by 950
A review on the beneficial aspects of food processing
van Boekel, M., Fogliano, V., Pellegrini, N., Stanton, C., Scholz, G., Lalljie, S., Somoza, V., Knorr, D., Jasti, P. R., & Eisenbrand, G. (2010) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200900608 · Cited by 555
Recent developments and trends in thermal blanching – A comprehensive review
Xiao, H.-W., Pan, Z., Deng, L.-Z., El-Mashad, H. M., Yang, X.-H., Mujumdar, A. S., Gao, Z.-J., & Zhang, Q. (2017) · Information Processing in Agriculture · doi:10.1016/j.inpa.2017.02.001 · Cited by 429
The effect of cooking on the phytochemical content of vegetables
Palermo, M., Pellegrini, N., & Fogliano, V. (2014) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.6478 · Cited by 401
Challenging microalgal vitamins for human health
Del Mondo, A., Smerilli, A., Sané, E., Sansone, C., & Brunet, C. (2020) · Microbial Cell Factories · doi:10.1186/s12934-020-01459-1 · Cited by 220
Metadata
- Authors
- Gliszczyńska-Świgło, A., Ciska, E., Pawlak-Lemańska, K., Chmielewski, J., Borkowski, T., & Tyrakowska, B.
- Venue
- Food Additives & Contaminants
- Publisher
- Informa UK Limited
- Published
- 2006-11
- Volume
- 23
- Issue
- 11
- Pages
- 1088-1098
- ISSN
- 0265-203X (ISSN-L)
- OpenAlex
- W2030851586
- Cited by
- 222
- References
- 1
- FWCI
- 4.13
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. https://app.cochat.ai/papers/10.1080/02652030600887594
- The paper
- Gliszczyńska-Świgło, A., Ciska, E., Pawlak-Lemańska, K., Chmielewski, J., Borkowski, T., & Tyrakowska, B. (2006). Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Additives & Contaminants. https://doi.org/10.1080/02652030600887594
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
