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http://dx.doi.org/10.9721/KJFST.2015.47.2.184

Impact of Cooking Method on Bioactive Compound Content and Antioxidant Capacity of Cabbage  

Hwang, Eun-Sun (Department of Nutrition and Culinary Science, Hankyong National University)
Thi, Nhuan Do (Department of Nutrition and Culinary Science, Hankyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.47, no.2, 2015 , pp. 184-190 More about this Journal
Abstract
We evaluated the effects of three common cabbage cooking methods (blanching, steaming and microwaving) on glucosinolate and S-methylmethionine (SMM) content and total antioxidant capacity of cabbage leaves. We detected four glucosinolates, including glucoraphanin, sinigrin, glucobrassicin, and 4-methoxyglucobrassicin, by high-pressure liquid chromatography (HPLC). Cabbage contained high levels of SMM (192.85 mg/100 g dry weight), compared to other cruciferous vegetables. Blanching cabbage leaves for one to ten minutes decreased glucosinolate and SMM levels, whereas microwaving or steaming cabbage for 5-10 min preserved glucosinolate and SMM levels. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2-2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of cooked cabbage generally decreased as cooking time increased, but microwave cooking had a smaller negative effect on antioxidant activities than blanching or steaming. This study demonstrates that some domestic cooking methods, such as microwaving and steaming, can increase the bioaccessibility of glucosinolates and SMM, highlighting the positive role of cooking on the nutritional qualities of cabbage.
Keywords
cabbage; processing; glucosinolate; S-methylmethionine; antioxidant;
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