• Hikmet Can Çubukçu, Nazlı Seda Durak Kılıçaslan, and İlker Durak.
• MD. Medical Biochemistry Specialist, Department of Medical Biochemistry, Mareşal Çakmak Devlet Hastanesi, Erzurum, Turkey.
• Sao Paulo Med J. 2019 Sep 1; 137 (5): 407413407-413.

BackgroundVegetables have some beneficial effects on human health due to their antioxidant compounds, like polyphenols. Cooking leads to many physical and chemical changes to plant structure that can alter the phytochemical compounds of vegetables.ObjectivesTo investigate the effects of heat treatment and freezing on the antioxidant properties of garlic, onion, broccoli and cauliflower.Design And SettingExperimental in vitro study in a university laboratory.MethodsFresh broccoli (Brassica oleracea var. italica), cauliflower (Brassica oleracea var. botrytis), garlic (Allium sativum) and onion (Allium cepa) were obtained from a local store. These vegetables were divided into three treatment groups: raw, heated and frozen. The heat treatment consisted of heating them in a drying oven at 150 °C for 20 minutes. The freezing treatment consisted of keeping them frozen at -20 °C until analysis. The total phenolic content, antioxidant activity and malondialdehyde levels of the vegetables were measured using the Folin-Ciocalteu phenol reagent, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and thiobarbituric acid reactive substances, respectively.ResultsHeat treatment had deleterious effects on the antioxidant properties of onion and garlic; and it decreased the antioxidant activity of broccoli. Freezing improved the antioxidant activity of broccoli and garlic, but had detrimental effects for cauliflower and onion.ConclusionsHeat treatment and freezing exhibit different effects on the antioxidant properties of broccoli, cauliflower, garlic and onion. Convenient cooking and storage patterns should be identified for each vegetable, to obtain the best nutritional benefit from the antioxidant compounds of vegetables.

24 keywords...

hide…