Nutritional quality of sous vide cooked carrots and brussels sprouts

Journal of Agricultural and Food Chemistry
Emma ChiavaroNicoletta Pellegrini

Abstract

Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional quality of carrots, which remain a good source of carotenoids also after long refrigerated storage, whereas the same treatment could be recommended as an alternative to oven-steaming in the preparation of Brussels sprouts for ...Continue Reading

References

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Apr 29, 2009·Journal of Food Science·A M Jiménez-MonrealM A Murcia
Mar 12, 2010·Journal of Agricultural and Food Chemistry·Nicoletta PellegriniMarisa Porrini

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Citations

Jul 20, 2016·Biochemistry Research International·Mizue Okada, Yoshinori Okada
Jul 15, 2016·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Abel OrtizEmira Mehinagic
May 16, 2014·International Journal of Food Sciences and Nutrition·M Isabel Alarcón-FloresAntonia Garrido Frenich
Apr 17, 2018·Journal of Agricultural and Food Chemistry·Prinjiya DhungelMirko Betti

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