Effect of Cooking Methods on Vitamin C and Nitrate and <i>in-Vitro</i> Digestion of Broccoli

LIU Dongmei; ZHOU Ruoya; LIANG Yongxue; WANG Yong; CHEN Dongpo; ZHOU Peng

doi:10.13386/j.issn1002-0306.2021040099

Volume 43 Issue 2

Jan. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(2): 50-57. > DOI: 10.13386/j.issn1002-0306.2021040099

LIU Dongmei, ZHOU Ruoya, LIANG Yongxue, et al. Effect of Cooking Methods on Vitamin C and Nitrate and in-Vitro Digestion of Broccoli[J]. Science and Technology of Food Industry, 2022, 43(2): 50−57. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040099.

Citation:

PDF (4282 KB)

Effect of Cooking Methods on Vitamin C and Nitrate and in-Vitro Digestion of Broccoli

1.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2.
Hangzhou Robam Appliances Co., Ltd., Hangzhou 311100, China

More Information

Received Date: April 11, 2021
Available Online: November 16, 2021

Graphical Abstract

Abstract

Abstract

This study explored the effect of six different cooking methods (steaming, roasting, microwave, combined mode, inductor cooker steaming and inductor cooker) on the retention and absorption of vitamin C and nitrate of broccoli during in-vitro simulated gastrointestinal digestion, in search of healthy cooking technology which was easy to digestion and absorption. The results showed that the cooking time of the induction cooker (1~3 min) was the shortest while the one for roasting (6~11 min) was the longest in achieving the same maturity of broccoli. In addition, the samples treated with microwave or steaming had the highest retention and digestion of vitamin C, and the samples of roasted, combined mode or induction cooker steaming displayed the highest retention and absorption rate of nitrate. Therefore, inductor cooker steaming mode (P5 and P9) was considered the most suitable method in cooking broccoli to obtain the most appropriate digestion and absorption of vitamin C and nitrate.
- broccoli,
- cooking mode,
- in-vitro digestion,
- vitamin C,
- nitrate

FullText(HTML)

References (42)

References

[1]	叶保华, 赵继承, 朱胜龙. 鲜切西兰花贮藏保鲜技术研究[J]. 包装与食品机械,2009,27(3):18−21. [YE B H, ZHAO J C, ZHU S L. Studies on storing technology of freash Brassicao leraceax uitailca[J]. Packaging and Food Machinery,2009,27(3):18−21. doi: 10.3969/j.issn.1005-1295.2009.03.006
[2]	吴广辉, 毕韬韬. 西兰花营养价值及深加工研究进展[J]. 农产品加工,2015,21:66−68. [WU G H, BI T T. Advances innutritional value and deep processing of broccoli[J]. Farm Products Processing,2015,21:66−68.
[3]	刘玉环, 杨德江, 冯九海, 等. 西兰花真空冷冻干燥的加工工艺及机理[J]. 食品与发酵工业,2008,34(10):110−112. [LIU Y H, YANG D J, FENG J H, et al. Processing technology and mechanism of vacuum freeze-drying of broccoli[J]. Food and Fermenation Industries,2008,34(10):110−112.
[4]	孙树杰, 王士奎, 李文香, 等. 中草药提取液对鲜切西兰花保鲜效果的影响[J]. 食品科学,2012,10(6):283−387. [SUN S J, WANG S K, LI W X, et al. Effect of Chinese extract on fresh-keeping of broccoli[J]. Food Science,2012,10(6):283−387.
[5]	袁定帅. 西兰花加工过程中营养品质及抗氧化特性研究[D]. 郑州: 河南工业大学, 2017. YUAN D S. Study on nutritional quality and functional characteristics of broccoli processing[D]. Zhengzhou: Henan University of Technology, 2017.
[6]	ZENG C. Effects of different cooking methods on the vitamin C content of selected vegetables[J]. Nutrition and Food Science,1971,43(5):438−443.
[7]	袁定帅, 陈洁, 赖晓芳. 热加工对西兰花营养品质及抗氧化性的影响[J]. 河南工业大学学报:自然科学版,2016(37):91−95. [YUAN D S, CHEN J, LAI X F. Effect of thermal processing on the nutritional quality and antioxidant activity of broccoli[J]. Journal of Henan University of Technology: Natural Science Edition,2016(37):91−95.
[8]	JIMENEZ A M, GARCIA L, MARTINEZ M, et al. Influence of cooking methods on antioxidant activity of vegetables[J]. Journal of Food Science,2009,74(3):97−103. doi: 10.1111/j.1750-3841.2009.01091.x
[9]	BONGONI R, VERKERK R, STEENBEKKERS B, et al. Evaluation of different cooking conditions on broccoli (Brassica oleracea var. italica) to improve the nutritional value and consumer acceptance[J]. Journal of Plant Foods for Human Nutrition,2014,69(3):228−234. doi: 10.1007/s11130-014-0420-2
[10]	NICOLETTA P, EMMA C, CLAUDIO G, et al. Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables[J]. Journal of Agricultural and Food Chemistry,2010,58(7):4310−4321. doi: 10.1021/jf904306r
[11]	刘连超, 陈寅锋. 基于智能控制下的微蒸烤一体机[C]. 2018年中国家用电器技术大会. 2018: 48−51. LIU L C, CHEN Y F. Micro sreaming and roasting integrated machine based on intelligent control[C]. 2018 China Home Appliance Technology Conference, 2018: 48−51.
[12]	孙威. 叶类蔬菜贮存过程中硝酸盐和亚硝酸盐的含量研究[D]. 长春: 东北师范大学, 2006. SUN W. Nitrate and nitritr contents research of the leaf vegetable in storing process[D]. Changchun: Northeast Normal University, 2006.
[13]	IORE R, BARILLARI J, Rollin P. Comment on in vitro gastrointestinal digestion study of broccoli inflorescence phenolic compounds, glucosinolates, and vitamin C[J]. Journal of Agricultural & Food Chemistry,2004,52(24):7432−7433.
[14]	傅志丰. 红薯叶多酚的溶剂提取, 消化性及体内降血脂作用研究[D]. 南昌: 南昌大学, 2016. FU Z F. Solvent extraction of polyphenoles from sweet potato leaves and study on its in vitro digestibility, in vivo antihyperlipidemic effects[D]. Nanchang: Nanchang University, 2016.
[15]	彭燕. 不同烹饪、配送方法对芹菜感官, 营养和功能品质的影响[D]. 杭州: 浙江大学, 2011. PENG Y. The effect of cooking and storage on sensorial, nutritional and functional properties of celeries[D]. Hangzhou: Zhejiang University, 2011.
[16]	MNKENI A P, GIERCHNER K, MAEDA E E. Effect of blanching time and salt concentration on pectolytic enzymes, texture and acceptability of fermented green beans[J]. Plant Foods for Human Nutrition,1999,53(4):285−292. doi: 10.1023/A:1008041222968
[17]	DEKKER M, DEKKERS E, JASPER A, et al. Predictive modelling of vegetable firmness after thermal pre-treatments and steaming[J]. Innovative Food Science and Emerging Technologies,2014,25:14−18. doi: 10.1016/j.ifset.2013.10.015
[18]	GONCALVES E M, PINHEIRO J, ALEGRIA C, et al. Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching[J]. Journal of Agricultural,2009,57(12):5370−5375.
[19]	GRY J, BLACK L, ERIKSEN F D, et al. EuroFIR-BASIS–a combined composition and biological activity database for bioactive compounds in plant-based foods[J]. Trends in Food Science and Technology,2007,18(8):434−444. doi: 10.1016/j.jpgs.2007.05.008
[20]	冯瑞红, 包玉龙, 王勇, 等. 蒸汽辅助烤制技术在肉类烹饪中的应用[J]. 食品工业科技,2020,41(8):347−444. [FENG R H, BAO Y L, WANG Y, et al. Application of steam-assisted roasting in the quality of meat products[J]. Science and Technology of Food Industry,2020,41(8):347−444.
[21]	周泓伶, 包玉龙, 刘冬梅, 等. 间歇性添加蒸汽对餐包品质的影响[J]. 食品工业科技,2020,41(15):90−98. [ZHOU H L, BAO Y L, LIU D M, et al. Effect of steam addition frequency on the quality of bread rolls[J]. Science and Technology of Food Industry,2020,41(15):90−98.
[22]	LEE S K, KADER A A. Preharvest and postharvest factors influencing vitamin C content of horticultural crops[J]. Postharvest Biology and Technology,2000,20(3):207−220. doi: 10.1016/S0925-5214(00)00133-2
[23]	NISSON J, STEGMARK, AKESSON B. Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing[J]. Food Chemistry,2004,86(4):501−507. doi: 10.1016/j.foodchem.2003.09.002
[24]	戚浩彧. 烹饪对蔬菜中功能成分及其营养评价的影响[D]. 郑州: 河南工业大学, 2016. QI H Y. Effect of cooking on functional component and nutrition assessment[D]. Zhengzhou: Henan University of Technology, 2016.
[25]	GALGANO F, FAVATI F, CARUSO M, et al. The influence of processing and preservation on the retention of health-promoting compounds in broccoli[J]. Journal of Food Science,2007,72:130−135.
[26]	王萌蕾. 烹调和贮藏对果蔬有效营养和功能效价的影响[D]. 郑州: 河南工业大学, 2014. WANG M L. Effect of cooking and storage on effective nutritional and functional values of fruits and vegetables[D]. Zhengzhou: Henan University of technology, 2014.
[27]	BREWER M S, BEGUM S, BOZEMAN A. Microwave and conventional blanching effects on chemical, sensory, and colour characteristics of frozen broccoli[J]. Journal of Food Quality,2010,18(6):479−493.
[28]	VOLDEN J, BORGE G I A, HANSEN M, et al. Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis)[J]. LWT-Food Science Technology,2009,42(1):63−73. doi: 10.1016/j.lwt.2008.05.018
[29]	BERNHARDT S, SCHLICH E. Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables[J]. Journal of Food Engineering,2006,77(2):327−333. doi: 10.1016/j.jfoodeng.2005.06.040
[30]	KOUBAA A, MIHOUBI N B, ABDELMOULEH A, et al. Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle[J]. Food Science and Biotechnology,2012,21(5):1243−1250. doi: 10.1007/s10068-012-0163-5
[31]	李茹, 朱毅. 体外模拟胃、肠消化对萝卜苗中活性物质、抗氧化功能及代谢差异物的影响[J]. 中国食品学报,2019,19(4):67−77. [LI R, ZHU Y. Effect of in vitro simulated digestion on active substances, antioxidant function and metabolic differences in radish seedlings[J]. Jornal of Chinese Institute of Food Science and Technology,2019,19(4):67−77.
[32]	VALLEJO F, GIL-IZPUIERDO A, PEREZ-VICENTE A, et al. In vitro gastrointestinal digestion study of broccoli inflorescence phenolic compounds, glucosinolates, and vitamin C[J]. Journal of Agricultural and Food Chemistry,2004,52(1):7432−7433.
[33]	ANTONIO P V, ANGEL G I, CRISTINA G V. In vitro gastrointestinal digestion study of pomegranate juice phenolic compounds, anthocyanins, and vitamin C[J]. Journal of Agricultural and Food Chemistry,2002,50(8):369−378.
[34]	GIRGIN N, EL S N. Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis)[J]. Journal of Food Composition and Analysis,2015,37:119−127. doi: 10.1016/j.jfca.2014.04.013
[35]	胡吕霖, 任思婕, 沈清, 等. 不同烹饪方式及体外模拟消化环境对鲟鱼蛋白质氧化及消化性的影响[J]. 食品科学,2018,39(20):119−127. [HU L L, REN S J, SHEN Q, et al. Effect of different cooking treatments and in vitro digestion on protein oxidation and digestibility of sturgeon fillets[J]. Food Science,2018,39(20):119−127. doi: 10.7506/spkx1002-6630-201820018
[36]	MILKOWSKI A, GARG H K, COUGHLIN J R, et al. Nutritional epidemiology in the context of nitric oxide biology: A risk-benefit evaluation for dietary nitrite and nitrate[J]. Nitric Oxide,2010,22(2):110−119. doi: 10.1016/j.niox.2009.08.004
[37]	LUNDBERG J O, WEITZBERG E, GLADWIN M T. The nitrate-nitrite-nitric oxide pathway in physiology and therapeutics[J]. Nature Reviews Drug Discovery,2008,7(2):156−167. doi: 10.1038/nrd2466
[38]	韩悦, 范志红, 朱瑞欣. 蔬菜中硝酸盐对心血管健康的改善作用[J]. 中国食物与营养,2020,26(2):87−91. [HAN Y, FAN Z H, ZHU R X. The effect of nitrate in vegetables on improving cardiovascular health[J]. Food and Nutrition in China,2020,26(2):87−91.
[39]	COREE W J, BREIMER T. Nitrate and nitrite in vegetables: A review[J]. Literature Survey-Pudoc,1979,39:498−506.
[40]	CHETTY A A, PRASAD S. Flow injection analysis of nitrate-N determination in root vegetables: Study of the effects of cooking[J]. Food Chemistry,2009,116(2):561−566. doi: 10.1016/j.foodchem.2009.03.006
[41]	PRASAD S, CHETTY A A. Flow injection assessment of nitrate contents in fresh and cooked fruits and vegetables grown in Fiji[J]. Journal of Food Science,2011,76(8):43−48.
[42]	PRASAD S, CHETTY A A. Nitrate-N determination in leafy vegetables: Study of the effects of cooking and freezing[J]. Food Chemistry,2008,106(2):772−780. doi: 10.1016/j.foodchem.2007.06.005

Supplements (0)

Cited By

Cited by

Periodical cited type(35)

1.	李秀清，何江龙，李盼盼，纪宝玉，裴莉昕，陈随清，董诚明. 麦冬不同部位红外光谱分析及成分含量的测定. 饲料工业. 2025(03): 112-117 .
2.	罗欣，胡杨，倪兴婷，谈小飞，黄涅，赖富丽，李强，杨强. 九蒸九制对九华山多花黄精品质的影响. 中国酿造. 2025(02): 144-149 .
3.	袁怡菁，王秋红. 黄精化学成分、药理作用研究进展及质量标志物预测分析. 中医药信息. 2024(02): 72-80+86 .
4.	张倜培，李青，包鸿慧，沈正兴，石娟，唐前勇，程一方，周睿. 干燥方式对绿碎茶多酚提取物体外抗氧化和抗糖尿病及乙酰胆碱酯酶抑制活性的影响. 食品与发酵工业. 2024(04): 77-84 .
5.	罗亚惠，宿珠琳，马永生，邹建. 超声辅助法提取柚子皮多酚的工艺优化. 现代食品. 2024(01): 51-56 .
6.	黄素艳，崔柯鑫，周德庆，王珊珊，王明丽，王大军. 植物多酚改善肠道屏障及糖脂代谢的研究进展. 食品研究与开发. 2024(06): 218-224 .
7.	关洋莹，唐守方，彭雨鑫，李梦媛，刘赢心，蒋璥远，冯淑婷，张新民，武毅. 桦褐孔菌抗糖尿病的研究进展. 长春中医药大学学报. 2024(04): 463-467 .
8.	王爱灵，张梅，申娜娜，徐梦文，章骏伟，李瑞龙，兰伟. 黑果腺肋花楸果酒生产工艺研究进展. 滁州学院学报. 2024(02): 21-28 .
9.	符兵，周东来，李庆荣，邢东旭. 桑叶及其活性物质对动物肠道微生物的调控作用研究进展. 中国畜牧兽医. 2024(06): 2460-2470 .
10.	王菁，乔勇进，柳洪入，王晓，叶章颖，林思敏，王春芳. 超高压在植物活性物质提取中的应用研究进展. 农业工程学报. 2024(18): 272-282 .
11.	陈睿，李佳轩，王旭，谢双龙，覃继肖，许一清，卢琦，田兴舟. 刺梨籽对肉兔消化代谢、血浆生化指标、屠宰性能及肉品质的影响. 动物营养学报. 2024(10): 6673-6684 .
12.	郭子斌，魏静，范蓓，王凤忠，蔡如玉，孙晶. 辅助降血糖茄皮含片制备. 热带农业科学. 2024(08): 65-74 .
13.	薛惠丹，张未希，邓诏隆，董瑞杰，陈瑞飞，安靖. 徐香猕猴桃果皮多酚提取工艺的优化及其单体抗氧化活性研究. 陕西科技大学学报. 2024(06): 31-39 .
14.	那治国，余爽，贺书珍，初众. 低GI杂粮可可冲调粉辅助降血糖作用. 食品工业科技. 2023(01): 28-37 . 本站查看
15.	陈燕萌，魏金兰，陈凤，黄宇扬，李珊珊，郭松. 假蒟叶多酚提取工艺及其抗氧化活性研究. 中国食品添加剂. 2023(02): 76-84 .
16.	邱建强，黄文，王玉玺，彭凯. 单宁对动物肠道微生物调控的研究进展. 动物营养学报. 2023(02): 772-781 .
17.	陈晓晨，杜希萍，周莉鹃，伍菱，李志朋，杨远帆. 坛紫菜多酚工艺优化及降血糖和抗氧化活性研究. 食品与机械. 2023(02): 140-146 .
18.	周爽，黄莉，王彦美，张韩杰，赵莉，贺子阳，孙素洁. 植物多酚的生物利用度及其降血糖活性研究进展. 食品研究与开发. 2023(06): 211-217 .
19.	沈晓静，袁文娟，邵俊文，文午，赵品材，洪金琪，顾春燕，姜薇薇. 云南小粒咖啡生豆的抗氧化及α-淀粉酶抑制活性研究. 中国食品添加剂. 2023(05): 96-102 .
20.	师英春，廖森泰，杨琼，邹宇晓，李倩. 植物多酚和多糖经肠道微生态途径互作调节糖脂代谢的研究进展. 食品安全质量检测学报. 2023(08): 109-118 .
21.	杨淑珺，胡睿智，贺建华，伍树松. 植物多酚对脂肪酸代谢的调控作用及潜在机制. 中国畜牧杂志. 2023(07): 14-20 .
22.	史凡，杨红. 纳米结构脂质载体制备及在功能食品中的应用研究进展. 食品工业科技. 2023(15): 1-6 . 本站查看
23.	陈鑫，王晨，王黎明，赵抒娜，赵芸，刘孟涛，孟庆佳. L-阿拉伯糖复配糖对小鼠血糖的影响. 食品工业科技. 2023(17): 392-398 . 本站查看
24.	李琳琳，王乐，尹卫，代爽，刘晓军，梁健，王煜伟. 紫皮大蒜多酚分离纯化及体外降血糖活性研究. 中国调味品. 2023(09): 18-23 .
25.	王露，黄立新，刘磊. 食源性多酚对α-淀粉酶作用大米淀粉活性的影响. 中国粮油学报. 2023(08): 131-137 .
26.	唐双庆，陈禅友，王亚珍，王红波. 食用豆类资源中酚类化合物研究进展. 中国调味品. 2023(12): 200-205+212 .
27.	徐小云，伍舒华，赖敏成，廖延智，吴文，欧纯宜. 高效液相色谱测定龙眼核中多酚含量方法优化. 广州化工. 2023(22): 61-64 .
28.	彭言劼，魏雪莲，周勇，胡强，胡霞，宋春草. 不同果袋对红富士葡萄果实品质的影响. 中国南方果树. 2022(02): 134-138 .
29.	陈旭，徐楚炎，范露，石玉. 山楂叶多酚提取工艺及其降糖降脂应用研究. 饲料研究. 2022(05): 78-83 .
30.	滕欢欢，王仁中，吴德玲，金传山，柳春风，唐旭，黄圣卓，许凤清. 多花黄精炮制前后不同极性部位抗氧化与降血糖活性研究. 食品与发酵工业. 2022(08): 70-75 .
31.	吴卫成，忻晓庭，张程程，刘大群，卢立志，胡宏海，章检明，张治国，郭阳. 番薯叶多酚提取工艺优化及其生物活性研究. 中国食品学报. 2022(05): 189-199 .
32.	胡德胜，李健，张岩，钟丹苗，方雪飞，廖营忠，苏干光. 林下栽培的大球盖菇多酚提取工艺条件优化. 中国食用菌. 2022(08): 65-70 .
33.	张杰，党斌，杨希娟. 植物多酚的生理活性、抑菌机理及其在食品保鲜中的应用研究进展. 食品工业科技. 2022(24): 460-468 . 本站查看
34.	马雪，赵丹，张瑞，琚艳君，赵多勇. 多酚类化合物检测分析方法研究进展. 食品安全质量检测学报. 2021(11): 4575-4582 .
35.	高若容，王钿烈，黄雪松. 固相萃取-高效液相色谱法同时测定蒜皮中六种酚类物质. 食品与发酵工业. 2021(22): 266-272 .