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Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/17669
Título

Effects of Stir-Fry Cooking with Different Edible Oils on the Phytochemical Composition of Broccoli

AutorMoreno, Diego A. ; López-Berenguer, Carmen ; García-Viguera, Cristina
Palabras claveBrassica oleracea
Glucosinolate
Minerals
Phenolics
Vitamin C
Fecha de publicación10-feb-2007
EditorInstitute of Food Technologists
Blackwell Publishing
CitaciónJournal of food science 72(1): S064-S068 (2007)
ResumenNumerous epidemiological studies indicate that Brassica vegetables in general and broccoli in particular protect humans against cancer; they are rich sources of glucosinolates and posses a high content on flavonoids, vitamins, and mineral nutrients. The contents of total intact glucosinolates, total phenolics, vitamin C, and minerals (potassium, sodium, calcium, magnesium, iron, manganese, zinc, and copper) in the edible portions of freshly harvested broccoli (florets), which was subjected to stir-frying treatments, were evaluated. In the present work, the stir-fry cooking experiments were carried out using different edible oils from plant origin (refined olive oil, extra virgin olive oil, sunflower oil, peanut oil, soyabean oil, and safflower oil) known and used worldwide. Results showed that during stir-frying, phenolics and vitamin C were more affected than glucosinolates and minerals. Stir-fry cooking with extra virgin olive, soybean, peanut, or safflower oil did not reduce the total glucosinolate content of the cooked broccoli compared with that of the uncooked sample. The vitamin C content of broccoli stir-fried with extra virgin olive or sunflower oil was similar to that of the uncooked sample, but greater than those samples stir-fried with other oils.
Descripción5 pages.
Versión del editorhttp://dx.doi.org/10.1111/j.1750-3841.2006.00213.x
URIhttp://hdl.handle.net/10261/17669
DOI10.1111/j.1750-3841.2006.00213.x
ISSN0022-1147
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