Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage

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2016
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Murador, Daniella Carisa [UNIFESP]
Mercadante, Adriana Zerlotti
De Rosso, Veridiana Vera [UNIFESP]
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The aim of this study is to investigate the effects of different \home cooking techniques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compounds (carotenoids, anthocyanins and phenolic compounds) determined by high-performance liquid chromatography coupled with photodiode array and mass spectrometry detectors (HPLC-DAD-MSn), and on the antioxidant activity evaluated by ABTS, ORAC and cellular antioxidant activity (CAA) assays. The steaming technique resulted in a significant increase in phenolic content in kale (86.1%; p < 0.001) whereas in red cabbage it was significantly reduced (34.6%; p < 0.001). In the kale, steaming resulted in significant increases in antioxidant activity levels in all of the evaluation methods. In the red cabbage, boiling resulted in a significant increase in antioxidant activity using the ABTS assay but resulted in a significant decrease using the ORAC assay. According to the CAA assay, the stir-fried sample displayed the highest levels of antioxidant activity. (C) 2015 Elsevier Ltd. All rights reserved.
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Food Chemistry. Oxford, v. 196, p. 1101-1107, 2016.
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