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Home food preparation techniques impacted the availability of natural antioxidants and bioactivities in kale and broccoli

Abstract

This study evaluated the effects of grinding and chopping with/without microwaving on the health-beneficial components, and antioxidant, anti-inflammation and anti-proliferation capacities of commercial kale and broccoli samples. The availability of indole-3-carbinol (I3C) was evaluated using high performance liquid chromatography. The total phenolic contents, the scavenging activities against DPPH, oxygen, hydroxyl and ABTS cation radicals, and cell-based antioxidant activities were determined for the antioxidant capacities. The results indicated that chopping released the least nutraceutical components and antioxidant capacities. Microwaving had no effect on I3C release from kale, but resulted in an elevated (more than 2-fold) release of I3C from broccoli. In addition, the choice of a blender affected the availability of anti-proliferative capacity from the vegetables, while had no effect on the availability of their anti-inflammatory activity. In summary, different food preparation methods could strongly impact the availability of bioactive factors in the selected vegetables. These findings suggest that choosing an appropriate food processing method for each vegetable might be critical to obtain desirable health-beneficial effects.

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Publication details

The article was received on 27 Jun 2017, accepted on 29 Nov 2017 and first published on 01 Dec 2017


Article type: Paper
DOI: 10.1039/C7FO00948H
Citation: Food Funct., 2017, Accepted Manuscript
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    Home food preparation techniques impacted the availability of natural antioxidants and bioactivities in kale and broccoli

    L. Yu, B. Gao, Y. Li, T. Wang, Y. Luo, J. Wang and L.(L.) Yu, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00948H

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