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Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini

dc.contributor.authorLlorent-Martínez, E.J.
dc.contributor.authorOrtega-Vidal, J.
dc.contributor.authorRuiz-Riaguas, A.
dc.contributor.authorOrtega-Barrales, P.
dc.contributor.authorFernández-de Córdova, M.L.
dc.date.accessioned2025-01-13T08:21:28Z
dc.date.available2025-01-13T08:21:28Z
dc.date.issued2019-11-21
dc.description.abstractBroccolini is originated from crossing the regular broccoli with Chinese kale. Consequently, it has similar properties to these vegetables, but other very particular characteristics. Its consumption has increased in the last few years and, consequently, there have been some studies related to its quality parameters and the influence of different cooking methods. Nevertheless, changes on its phenolic composition and mineral content originated by its cooking have not been investigated in-depth so far. Here we report the phytochemical profile of broccolini before and after boiling, steaming, and griddling cooking treatments. The mineral content and phytochemicals were assessed by inductively coupled plasma-mass spectrometry (ICP-MS) and high performance liquid chromatography-mass spectrometry (HPLC-MS), respectively. The main phenolics (mainly hydroxycinnamic acid derivatives from caffeic, coumaric, ferulic and sinapic acids) were quantified. Three oxylipins, three flavonoid glycosides and the glucosinolate glucobrassicin were also identified. ABTS and DPPH assays were also used as screening methods to assess the antioxidant potential of broccolini. A significant loss of the phenolic compounds and a reduction of the antioxidant activity were observed after the three cooking methods. Clear disadvantages were detected when broccolini was boiled, namely high losses of phenolic acids and derivatives (70%). Steaming and griddling also led to a significant loss of phenolics (50%) from fresh broccolini. The mineral content of this vegetable after domestic cooking procedures is also reported for the first time, calculating the contribution of broccolini consumption to official daily recommendations.es_ES
dc.identifier.citationE.J. Llorent-Martínez, J. Ortega-Vidal, A. Ruiz-Riaguas, P. Ortega-Barrales, M.L. Fernández-de Córdova (2020). Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini. Food Research International, 129, 108798.es_ES
dc.identifier.issn0963-9969es_ES
dc.identifier.otherhttps://doi.org/10.1016/j.foodres.2019.108798es_ES
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0963996919306842es_ES
dc.identifier.urihttps://hdl.handle.net/10953/3842
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relation.ispartofFood Research International 2020; 129:108798es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subjectBroccolinies_ES
dc.subjectphenolic profilees_ES
dc.subjectmineral contentes_ES
dc.subjectcooking treatmentses_ES
dc.subjectTotal individual phenolic contentes_ES
dc.subject.udc543es_ES
dc.titleComparative study of the phytochemical and mineral composition of fresh and cooked broccolinies_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.type.versioninfo:eu-repo/semantics/acceptedVersiones_ES

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