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Effects of different cooking methods on health-promoting compounds of broccoli

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Yuan, Gao-feng, Sun, Bo, Yuan, Jing, Wang, Qiao-mei·2009·Journal of Zhejiang University SCIENCE B
DOI 10.1631/jzus.b0920051
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Abstract

The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.

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Metadata

Authors
Yuan, G.-F., Sun, B., Yuan, J., & Wang, Q.-M.
Venue
Journal of Zhejiang University SCIENCE B
Publisher
Zhejiang University Press
Published
2009-07-30
Volume
10
Issue
8
Pages
580-588
ISSN
  • 1673-1581 (ISSN-L)
  • 1862-1783
DOI
10.1631/jzus.b0920051
OpenAlex
W2061470880
Cited by
255
References
0
FWCI
5.08
Type
journal article
Language
en
Open access
bronze
Licence
www.springer.com/tdm (tdm)

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Yuan, G.-F., Sun, B., Yuan, J., & Wang, Q.-M. (2009). Effects of different cooking methods on health-promoting compounds of broccoli. Journal of Zhejiang University SCIENCE B. https://doi.org/10.1631/jzus.b0920051

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