- About this Journal ·
- Abstracting and Indexing ·
- Advance Access ·
- Aims and Scope ·
- Annual Issues ·
- Article Processing Charges ·
- Articles in Press ·
- Author Guidelines ·
- Bibliographic Information ·
- Citations to this Journal ·
- Contact Information ·
- Editorial Board ·
- Editorial Workflow ·
- Free eTOC Alerts ·
- Publication Ethics ·
- Reviewers Acknowledgment ·
- Submit a Manuscript ·
- Subscription Information ·
- Table of Contents
BioMed Research International
Volume 2013 (2013), Article ID 367819, 9 pages
Bioactive Compounds and Antioxidant Activity of Fresh and Processed White Cauliflower
Department of Biochemistry, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
Received 3 March 2013; Revised 13 August 2013; Accepted 17 August 2013
Academic Editor: Elvira Gonzalez De Mejia
Copyright © 2013 Fouad A. Ahmed and Rehab F. M. Ali. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
- K. B. Pandey and S. I. Rizvi, “Plant polyphenols as dietary antioxidants in human health and disease,” Oxidative Medicine and Cellular Longevity, vol. 2, no. 5, pp. 270–278, 2009.
- M. Jahangir, H. K. Kim, Y. H. Choi, and R. Verpoorte, “Health-affecting compounds in Brassicaceae,” Comprehensive Reviews in Food Science and Food Safety, vol. 8, no. 2, pp. 31–43, 2009.
- F. Vallejo, F. A. Tomás-Barberán, and C. García-Viguera, “Phenolic compound contents in edible parts of broccoli inflorescences after domestic cooking,” Journal of the Science of Food and Agriculture, vol. 83, no. 14, pp. 1511–1516, 2003.
- D. Heimler, P. Vignolini, M. G. Dini, F. F. Vincieri, and A. Romani, “Antiradical activity and polyphenol composition of local Brassicaceae edible varieties,” Food Chemistry, vol. 99, no. 3, pp. 464–469, 2006.
- Y. Zhang and P. Talalay, “Anticarcinogenic activities of organic isothiocyanates: chemistry and mechanisms,” Cancer Research, vol. 54, no. 7, supplement, pp. 1976s–1981s, 1994.
- J. N. Boyd, J. G. Babish, and G. S. Stoewsand, “Modification by beet and cabbage diets of aflatoxin B1-induced rat plasma α-foetoprotein elevation, hepatic tumorigenesis, and mutagenicity of urine,” Food and Chemical Toxicology, vol. 20, no. 1, pp. 47–52, 1982.
- C. A. Bradfield, Y. Chang, and L. F. Bjeldanes, “Effects of commonly consumed vegetables on hepatic xenobiotic-metabolizing enzymes in the mouse,” Food and Chemical Toxicology, vol. 23, no. 10, pp. 899–904, 1985.
- R. Fennema Owen, Food Chemistry, Marcel Dekkar, New York, NY, USA, 3rd edition, 1996.
- FAOSTAT, “Database,” Agricultural Data, 2004, http://www.fao.org/home/en/.
- AOAC, Official Methods of Analysis of the Association of Official Analytical Chemists, Washington, DC, USA, 17th edition, 2000, Edited by: W. Horwitz.
- AOAC, “Association of Official Analytical Chemists. Official Method 985. 33. Vitamin C, (Reduced Ascorbic Acid) in Ready-to-feed Milk based Infant Formula 2, 6-Dichloroindophenol Titrimetric Method,” in Official Methods of Analysis, pp. 1108–1109, AOAC International, Washington, DC, USA, 1990.
- G.-F. Yuan, B. Sun, J. Yuan, and Q.-M. Wang, “Effects of different cooking methods on health-promoting compounds of broccoli,” Journal of Zhejiang University B, vol. 10, no. 8, pp. 580–588, 2009.
- V. L. Singleton and J. J. Rossi, “Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents,” American Journal of Enology and Viticulture, vol. 16, pp. 144–158, 1965.
- A. Meda, C. E. Lamien, M. Romito, J. Millogo, and O. G. Nacoulma, “Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity,” Food Chemistry, vol. 91, no. 3, pp. 571–577, 2005.
- W. Brand-Williams, M. E. Cuvelier, and C. Berset, “Use of a free radical method to evaluate antioxidant activity,” LWT—Food Science and Technology, vol. 28, no. 1, pp. 25–30, 1995.
- J.-W. Wu, C.-L. Hsieh, H.-Y. Wang, and H.-Y. Chen, “Inhibitory effects of guava (Psidium guajava L.) leaf extracts and its active compounds on the glycation process of protein,” Food Chemistry, vol. 113, no. 1, pp. 78–84, 2009.
- K. A. Gomez and A. A. Gomez, Statistical Procedures for Agricultural 446 Research, John Wiley & Sons, New York, NY, USA, 1984.
- J. C. Rickman, D. M. Barrett, and C. M. Bruhn, “Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds,” Journal of the Science of Food and Agriculture, vol. 87, no. 6, pp. 930–944, 2007.
- H. G. Muller, An Introduction to Tropical Food Science, Cambridge University Press, New York, NY, USA, 1988.
- M. M. Blumenthal, “Frying technology,” in Bailey’s Industrial Oil and Fat Products, Y. H. Hui, Ed., vol. 3 of Edible Oil and Fat Products: Products and Application Technology, John Wiley & Sons, New York, NY, USA, 5th edition, 1996.
- C. K. Sahni, D. S. Khurdiya, M. A. Dalal, and S. B. Maini, “Microwave processing of foods—potential and prospects,” Indian Food Packer, vol. 5, pp. 32–41, 1997.
- E. Torringa, E. Esveld, I. Scheewe, R. Van den Berg, and P. Bartels, “Osmotic dehydration as a pre-treatment before combined microwave-hot-air drying of mushrooms,” Journal of Food Engineering, vol. 49, no. 2-3, pp. 185–191, 2001.
- M. Ghelichpour and B. Shabanpour, “The investigation of proximate composition and protein solubility in processed mullet fillets,” International Food Research Journal, vol. 18, no. 4, pp. 1343–1347, 2011.
- N. Gokoglu, P. Yerlikaya, and E. Cengiz, “Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss),” Food Chemistry, vol. 84, no. 1, pp. 19–22, 2004.
- D. I. Gernah, B. M. Ega, and U. E. Umoh, “Effect of boiling time on the quality of “Zogale”: a snack food produced from peanut (Arachis hypogea) cake and boiled Moringa oleifera leaves,” African Journal of Food Science, vol. 6, no. 10, pp. 287–293, 2012.
- E. M. G.-L. Nyman and S. J. M. Svanberg, “Modification of physicochemical properties of dietary fibre in carrots by mono- and divalent cations,” Food Chemistry, vol. 76, no. 3, pp. 273–280, 2002.
- J. Fava, S. M. Alzamora, and M. A. Castro, “Structure and nanostructure of the outer tangential epidermal cell wall in vaccinium corymbosum L. (Blueberry) fruits by blanching, freezing-thawing and ultrasound,” Food Science and Technology International, vol. 12, no. 3, pp. 241–251, 2006.
- J. C. Rickman, C. M. Bruhn, and D. M. Barrett, “Nutritional comparison of fresh, frozen, and canned fruits and vegetables II. Vitamin A and carotenoids, vitamin E, minerals and fiber,” Journal of the Science of Food and Agriculture, vol. 87, no. 7, pp. 1185–1196, 2007.
- S. W. Souci, W. Fachmann, and H. Kraut, Food Composition and Nutrition Tables, CRC Press, Medpharm Scientific Publishers, New York, NY, USA, 5th edition, 1994.
- D. Miller, “Minerals,” in Food Chemistry, O. R. Fennema, Ed., Marcel Dekker, New York, NY, USA, 3rd edition, 1996.
- D. Odland and M. S. Eheart, “Ascorbic acid, mineral and quality retention in frozen broccoli blanched in water, steam and amonia stream,” Journal of Food Science, vol. 40, pp. 1004–1007, 1975.
- A. Bognár, “Comparative study of frying to other cooking techniques influence on the nutritive value,” Grasas y Aceites, vol. 49, no. 4-5, pp. 250–260, 1998.
- S. Loh, Bewertung des Einflusses Verschiedener Garverfahren auf die Sensorische und Ernahrungsphysiologische Qualita t von Frischen und TK-Gemusen Anhand Ausgewahlter Parameter, Cuvillier, Gottingen, Germany, 2004.
- R. Puupponen-Pimiä, S. T. Häkkinen, M. Aarni et al., “Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways,” Journal of the Science of Food and Agriculture, vol. 83, no. 14, pp. 1389–1402, 2003.
- A. Bognár, “Untersuchungen uber den Einfluss der Temperaturund Verpackung auf den Genuss- und Nahrwert von frischemGem se und Obst bei der Lagerung Kuhlschrank,” Ernahrungs-Umschau, vol. 36, pp. 254–263, 1989.
- S. K. Lee and A. A. Kader, “Preharvest and postharvest factors influencing vitamin C content of horticultural crops,” Postharvest Biology and Technology, vol. 20, no. 3, pp. 207–220, 2000.
- L. Fillion and C. J. K. Henry, “Nutrient losses and gains during frying: a review,” International Journal of Food Sciences and Nutrition, vol. 49, no. 2, pp. 157–168, 1998.
- S. Ranganne, Plant Pigments, McGraw Hill, New Delhi, India, 1977.
- J. C. Bauernfeind, Carotenoids as Colorants and Vitamin A Precursors, Academic Press, New York, NY, USA, 1981.
- F. Vallejo, F. A. Tomás-Barberán, and C. Garcia-Viguera, “Glucosinolates and vitamin C content in edible parts of broccoli florets after domestic cooking,” European Food Research and Technology, vol. 215, no. 4, pp. 310–316, 2002.
- C. Miglio, E. Chiavaro, A. Visconti, V. Fogliano, and N. Pellegrini, “Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables,” Journal of Agricultural and Food Chemistry, vol. 56, no. 1, pp. 139–147, 2008.
- A. H. Azizah, K. C. Wee, A. Osman, and A. Misran, “Effect of boiling and stir frying on total phenolics, carotenoids and radical scavenging activity of pumpkin (Cucurbita moschato),” International Food Research Journal, vol. 16, no. 1, pp. 45–51, 2009.
- C. Thane and S. Reddy, “Processing of fruits and vegetables: effect on carotenoids,” Nutrition & Food Science, vol. 2, pp. 58–65, 1997.
- M. Francisco, P. Velasco, D. A. Moreno, C. García-Viguera, and M. E. Cartea, “Cooking methods of Brassica rapa affect the preservation of glucosinolates, phenolics and vitamin C,” Food Research International, vol. 43, no. 5, pp. 1455–1463, 2010.
- D. Zhang and Y. Hamauzu, “Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking,” Food Chemistry, vol. 88, no. 4, pp. 503–509, 2004.
- L. Sun, X. Bai, and Y. Zhuang, “Effect of different cooking methods on total phenolic contents and antioxidant activities of four Boletus mushrooms,” Journal of Food Science and Technology, 2012.
- N. C. Cook and S. Samman, “Flavonoids-Chemistry, metabolism, cardioprotective effects, and dietary sources,” Journal of Nutritional Biochemistry, vol. 7, no. 2, pp. 66–76, 1996.
- B. H. Havsteen, “The biochemistry and medical significance of the flavonoids,” Pharmacology and Therapeutics, vol. 96, no. 2-3, pp. 67–202, 2002.
- Y. Porter, “Antioxidant properties of green broccoli and purple-sprouting broccoli under different cooking conditions,” Bioscience Horizons, vol. 5, pp. 1–11, 2012.
- M. Zhang, H. Chen, J. Li, Y. Pei, and Y. Liang, “Antioxidant properties of tartary buckwheat extracts as affected by different thermal processing methods,” LWT—Food Science and Technology, vol. 43, no. 1, pp. 181–185, 2010.
- P. Sharma and H. S. Gujral, “Effect of sand roasting and microwave cooking on antioxidant activity of barley,” Food Research International, vol. 44, no. 1, pp. 235–240, 2011.
- T. Juntachote and E. Berghofer, “Antioxidative properties and stability of ethanolic extracts of Holy basil and Galangal,” Food Chemistry, vol. 92, no. 2, pp. 193–202, 2005.
- O. Kenny and D. O'Beirne, “The effects of washing treatment on antioxidant retention in ready-to-use iceberg lettuce,” International Journal of Food Science and Technology, vol. 44, no. 6, pp. 1146–1156, 2009.
- J.-J. Zhang, R. Ji, Y.-Q. Hu, J.-C. Chen, and X.-Q. Ye, “Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao),” Journal of Zhejiang University B, vol. 12, no. 9, pp. 752–759, 2011.
- T. Yamaguchi, T. Mizobuchi, R. Kajikawa et al., “Radical-scavenging activity of vegetables and the effect of cooking on their activity,” Food Science and Technology Research, vol. 7, no. 3, pp. 250–257, 2001.
- A. M. Jiménez-Monreal, L. García-Diz, M. Martínez-Tomé, M. Mariscal, and M. A. Murcia, “Influence of cooking methods on antioxidant activity of vegetables,” Journal of Food Science, vol. 74, no. 3, pp. H97–H103, 2009.
- A. Podsedek, “Natural antioxidants and antioxidant capacity of Brassica vegetables: a review,” LWT—Food Science and Technology, vol. 40, no. 1, pp. 1–11, 2007.
- W. Kalt, “Effects of production and processing factors on major fruit and vegetable antioxidants,” Journal of Food Science, vol. 70, no. 1, pp. R11–R19, 2005.
- M. Friedman, “Food browning and its prevention: an overview,” Journal of Agricultural and Food Chemistry, vol. 44, no. 3, pp. 631–653, 1996.