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Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower
Joint Authors
Ahmed, Fouad A.
Ali, Rehab F. M.
Source
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-09-22
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract EN
Brassica species are very rich in health-promoting phytochemicals, including phenolic compounds, vitamin C, and minerals.
The objective of this study was to investigate the effect of different blanching (i.e., water and steam) and cooking (i.e., water boiling, steam boiling, microwaving, and stir-frying) methods on the nutrient components, phytochemical contents (i.e., polyphenols, carotenoids, flavonoid, and ascorbic acid), antioxidant activity measured by DPPH assay, and phenolic profiles of white cauliflower.
Results showed that water boiling and water blanching processes had a great effect on the nutrient components and caused significant losses of dry matter, protein, and mineral and phytochemical contents.
However, steam treatments (blanching and cooking), stir-frying, and microwaving presented the lowest reductions.
Methanolic extract of fresh cauliflower had significantly the highest antioxidant activity (68.91%) followed by the extracts of steam-blanched, steam-boiled, stir-fried, and microwaved cauliflower 61.83%, 59.15%, 58.93%, and 58.24%, respectively.
HPLC analysis revealed that the predominant phenolics of raw cauliflower were protocatechuic acid (192.45), quercetin (202.4), pyrogallol (18.9), vanillic acid (11.90), coumaric acid (6.94), and kaempferol (25.91) mg/100 g DW, respectively.
American Psychological Association (APA)
Ahmed, Fouad A.& Ali, Rehab F. M.. 2013. Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower. BioMed Research International،Vol. 2013, no. 2013, pp.1-9.
https://search.emarefa.net/detail/BIM-1004119
Modern Language Association (MLA)
Ahmed, Fouad A.& Ali, Rehab F. M.. Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower. BioMed Research International No. 2013 (2013), pp.1-9.
https://search.emarefa.net/detail/BIM-1004119
American Medical Association (AMA)
Ahmed, Fouad A.& Ali, Rehab F. M.. Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower. BioMed Research International. 2013. Vol. 2013, no. 2013, pp.1-9.
https://search.emarefa.net/detail/BIM-1004119
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1004119