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KMID : 1160620170220040353
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Preventive Nutrition and Food Science
2017 Volume.22 No. 4 p.353 ~ p.358
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Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts
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Hwang Eun-Sun
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Abstract
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The effects of different cooking methods on total bioactive compound content were determined, and in vitro antioxidant activity in 80% ethanolic extracts of Brussels sprouts was evaluated by spectrophotometric methods. Compared to uncooked, steamed, and microwaved Brussels sprouts extracted with 80% ethanol contained higher amounts of total polyphenols. Uncooked Brussels sprouts contained the highest amounts of total flavonoids. Microwaved Brussels sprouts contained the highest amounts of total carotenoids (0.35 mg/g) and chlorophylls (3.01 mg/g), followed by steamed and uncooked samples. Uncooked fresh Brussels sprouts showed the highest antioxidant activity followed by microwaved and steamed sprouts. Antioxidant activity was measured with the 2,2-diphenyl-1-picrylhydrazyl, 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid), and hydroxyl racial scavenging assays as well as the reducing power activity assay, and anti-oxidant activity was found to increase in a concentration-dependent manner. Based on these results, cooking or heat treatment may decrease antioxidant activities, although their effect on bioactive compound content remains controversial.
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KEYWORD
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Brussels sprouts, cooking, bioactive compound, antioxidant activity
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