Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/35468
DC FieldValueLanguage
dc.contributor.authorSoares, Anaen_US
dc.contributor.authorCarrascosa Iruzubieta, Conradoen_US
dc.contributor.authorRaposo, António José de Almeida Simõesen_US
dc.date.accessioned2018-04-20T12:49:59Z-
dc.date.available2018-04-20T12:49:59Z-
dc.date.issued2017en_US
dc.identifier.issn1935-5130en_US
dc.identifier.urihttp://hdl.handle.net/10553/35468-
dc.description.abstractBroccoli belongs to the Brassicaceae family and the Brassica genus, also designated crucifers, which has been linked to reduced risk of certain diseases for their content of compounds like glucosinolates (GLS) and vitamin C. Isothiocyanates, nitriles, and thiocyanates are degradation products of glucosinolates, are substances that protect cells against oxidative stress, and present many other health benefits. Vitamin C also contains antioxidant properties that contribute to the beneficial effects that broccoli have for health. The present paper is an overview of the reduction of secondary plant products, such as GLS and vitamin C, by cooking. Nonetheless, these concentrations can be modified if the cell structure of the plant is disrupted, e.g., while cutting, chewing, or cooking. Myrosinase can come into contact with GLS and hydrolyze it to isothiocyanate sulforaphane or sulforaphane nitrile, depending on the environmental conditions, which produces changes in the composition and concentration of GLS. Thus, cooking induces many chemical and physical modifications in food, among which GLS and vitamin C content in broccoli can change. Vitamin C and GLS are water-soluble, which makes them more susceptible to loss during the cooking process. Despite some controversy, most reviewed studies show that conventional cooking methods (boiling, steaming, and frying) and nonconventional ones (microwaving) significantly lead to the degradation of vitamin C and GLS. Nonetheless, steaming is the conventional method that obtains the best result to better preserve these two compounds.en_US
dc.languageengen_US
dc.relation.ispartofFood and Bioprocess Technologyen_US
dc.sourceFood and Bioprocess Technology [ISSN 1935-5130], v. 10 (8), p. 1387-1411en_US
dc.subject3206 Ciencias de la nutriciónen_US
dc.subject.otherBroccolien_US
dc.subject.otherCooking methodsen_US
dc.subject.otherGlucosinolatesen_US
dc.subject.otherVitamin Cen_US
dc.titleInfluence of different cooking methods on the concentration of glucosinolates and vitamin C in Broccolien_US
dc.typeinfo:eu-repo/semantics/reviewes
dc.typeinfo:eu-repo/semantics/reviewen_US
dc.typeArticlees
dc.identifier.doi10.1007/s11947-017-1930-3
dc.identifier.scopus85020389889
dc.identifier.isi000404660000001-
dc.contributor.authorscopusid57194509102
dc.contributor.authorscopusid55243552300
dc.contributor.authorscopusid55257860600
dc.identifier.eissn1935-5149-
dc.description.lastpage1411-
dc.identifier.issue8-
dc.description.firstpage1387-
dc.relation.volume10-
dc.investigacionCiencias de la Saluden_US
dc.type2Reseñaen_US
dc.contributor.daisngid10705644
dc.contributor.daisngid1652652
dc.contributor.daisngid2742070
dc.contributor.wosstandardWOS:Soares, A
dc.contributor.wosstandardWOS:Carrascosa, C
dc.contributor.wosstandardWOS:Raposo, A
dc.date.coverdateAgosto 2017
dc.identifier.ulpgces
item.fulltextSin texto completo-
item.grantfulltextnone-
crisitem.author.deptOHAPA Grupo de Investigación-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.orcid0000-0003-2802-7873-
crisitem.author.parentorgDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.fullNameCarrascosa Iruzubieta, Conrado Javier-
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