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Issue 4, 2015
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Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet

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Abstract

The effect of boiling (10 minutes) on eleven green vegetables frequently consumed in the Mediterranean diet was evaluated. For that, some physicochemical parameters and the contents of vitamin C, phenolics and carotenoids, as well as the antioxidant activity, were determined in raw and boiled samples. The raw vegetables analysed in this study were good sources of vitamin C, carotenoids and phenolic compounds, with contents ranging from 10.6 to 255.1 mg/100 g, 0.03 to 3.29 mg/100 g and 202.9 to 1010.7 mg/100 g, respectively. Boiling promoted losses in different extensions considering both the different bioactive compounds and the distinct vegetables analysed. Contrary to phenolics (more resistant), vitamin C was the most affected compound. Boiling also originated significant losses in the antioxidant activity of the vegetables. Considering all the parameters analysed, the vegetables most affected by boiling were broccoli and lettuce. The least affected ones were collard and tronchuda cabbage.

Graphical abstract: Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet

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Publication details

The article was received on 31 Dec 2014, accepted on 12 Feb 2015 and first published on 12 Feb 2015


Article type: Paper
DOI: 10.1039/C4FO01209G
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Food Funct., 2015,6, 1157-1163

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    Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet

    A. F. Vinha, R. C. Alves, S. V. P. Barreira, A. S. G. Costa and M. B. P. P. Oliveira, Food Funct., 2015, 6, 1157
    DOI: 10.1039/C4FO01209G

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