Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower

Marla Silvia Diamante; Cristine Vanz Borges; Igor Otavio Minatel; Angelo Pedro Jacomino; Leticia Silva Pereira Basílio; Gean Charles Monteiro; Camila Renata Corrêa; Rogerio Antônio de Oliveira; Giuseppina Pace Pereira Lima

doi:10.1016/j.foodchem.2020.127901

Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower

Food Chem. 2021 Mar 15:340:127901. doi: 10.1016/j.foodchem.2020.127901. Epub 2020 Aug 25.

Authors

Marla Silvia Diamante¹, Cristine Vanz Borges¹, Igor Otavio Minatel¹, Angelo Pedro Jacomino², Leticia Silva Pereira Basílio¹, Gean Charles Monteiro¹, Camila Renata Corrêa³, Rogerio Antônio de Oliveira⁴, Giuseppina Pace Pereira Lima⁵

Affiliations

¹ São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, Botucatu, São Paulo, Brazil.
² University of São Paulo, "Luiz de Queiroz" College of Agriculture, Crop Science Department, Piracicaba, São Paulo, Brazil.
³ São Paulo State University, Department of Pathology, Medical School, Botucatu, São Paulo, Brazil.
⁴ São Paulo State University, Department of Biostatistics, Institute of Bioscience, Botucatu, São Paulo, Brazil.
⁵ São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, Botucatu, São Paulo, Brazil. Electronic address: pace.lima@unesp.br.

PMID: 32889204
DOI: 10.1016/j.foodchem.2020.127901

Abstract

Cauliflowers are generally associated with healthy diets due to their positive impact on health. This research aims to evaluate the effects of cooking processes (boiling, steaming and microwaving) and different preparation times, on the content of carotenoids and provitamin A and tocopherols, in cauliflowers and to verify the effect of the cooking process on maintaining the coloring. The results revealed that the thermal processinfluencedthe antioxidant compounds releaseindependent of genotype. The highest content of zeaxanthin and lutein was found in 'Verde di Macerata' after boiling for 20 min. 'Cheddar' presented the highest content of all carotenoids and when steamed for 20 min, the highest levels ofprovitamin Awere observed.Microwaved and bolied 'Grafitti' for longer times showed the highest retention of tocopherol. The cooking did not negatively affect the visual aspect. 'Verde di Macerata' and 'Cheddar' may be good sources of carotenoids and tocopherols.

Keywords: Antioxidant compounds; Brassica oleracea var. botrytis; CIELab; Provitamins A.

MeSH terms

Antioxidants / analysis
Antioxidants / chemistry
Brassica / chemistry*
Brassica / genetics
Carotenoids / analysis*
Carotenoids / chemistry
Cooking / methods*
Genotype
Pigmentation
Time Factors
Tocopherols / analysis*
Tocopherols / chemistry
Vitamin E / analysis
Vitamin E / chemistry

Substances

Antioxidants
Vitamin E
Carotenoids
Tocopherols