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

Ferreira da Vinha, Ana; Alves, Rita C.; Barreira, Sérgio; Costa, Anabela S.G.; Oliveira, M. Beatriz P.P.

http://hdl.handle.net/10284/9855

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Authors

Ferreira da Vinha, Ana

Alves, Rita C.

Barreira, Sérgio

Costa, Anabela S.G.

Oliveira, M. Beatriz P.P.

Abstract(s)

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.

Keywords

Green vegetables Mediterranean diet Boiling effect Physicochemical parameters Ascorbic acid Phenolics Carotenoids

URI

http://hdl.handle.net/10284/9855

Citation

Vinha AF, Alves RC, Barreira SV, Costa AS, Oliveira MB. Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet. Food & Function. 2015 Apr;6(4):1157-1163. doi: 10.1039/c4fo01209g. PMID: 25690509.