Abstract Title:

Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences.

Abstract Source:

J Agric Food Chem. 2007 Nov 28;55(24):10001-7. Epub 2007 Nov 3. PMID: 17979232

Abstract Author(s):

Carmen López-Berenguer, Micaela Carvajal, Diego A Moreno, Cristina García-Viguera

Article Affiliation:

Food Science and Technology Department and Plant Nutrition Department, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia, Spain


Cooking as a domestic processing method has a great impact on food nutrients. Most Brassica (Brassicaceae, Cruciferae) vegetables are mainly consumed after being cooked, and cooking considerably affects their health-promoting compounds (specifically, glucosinolates, phenolic compunds, minerals, and vitamin C studied here). The microwave cooking process presents controversial results in the literature due to the different conditions that are employed (time, power, and added water). Therefore, the aim of this work was to study the influence of these conditions during microwave cooking on the human bioactive compounds of broccoli. The results show a general decrease in the levels of all the studied compounds except for mineral nutrients which were stable under all cooking conditions. Vitamin C showed the greatest losses mainly because of degradation and leaching, whereas losses for phenolic compounds and glucosinolates were mainly due to leaching into water. In general, the longest microwave cooking time and the higher volume of cooking water should be avoided to minimize losses of nutrients.

Study Type : In Vitro Study

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