Título Influence of cooking method on the nutritional quality of organic and conventional brazilian vegetables: A study on sodium, potassium, and carotenoids
Autores de Castro N.T. , de Alencar E.R. , Zandonadi R.P. , Han H. , Raposo A. , ARIZA MONTES, JOSÉ ANTONIO, Araya-Castillo L. , Botelho R.B.A.
Publicación externa No
Medio Foods
Alcance Article
Naturaleza Científica
Cuartil JCR 1
Cuartil SJR 1
Impacto JCR 5.56100
Impacto SJR 0.72600
Web https://www.scopus.com/inward/record.uri?eid=2-s2.0-85112046436&doi=10.3390%2ffoods10081782&partnerID=40&md5=9509cd0548cd3562c807379705a2efd6
Fecha de publicacion 01/01/2021
ISI 000689118700001
Scopus Id 2-s2.0-85112046436
DOI 10.3390/foods10081782
Abstract Vegetable consumption is associated with increased health benefits, and vegetables are consumed both in cooked form and raw form in salads. All cooking techniques cause changes in a vegetable’s the nutrient content. Consumers are increasingly health-conscious and have less time to prepare meals, and they do not know which cooking times and cooking methods are best suited to preserve the nutrients. This study aimed to determine the best method of cooking vegetables to maintain minerals (potassium and sodium) and carotenoids. The studied vegetables were broccoli (Brassica oleracea, var. Italica), carrots (Daucus carota), and zucchini (Cucurbita moschata). The cooking methods were: boiling, steaming, combined oven, microwave steaming, and microwave cooking. Samples of organic and conventionally grown vegetables were prepared in triplicate. Samples were analyzed to determine the availability of target minerals and carotenoids in the raw food and in each recommended cooking situation according to technical standards. Only the carrot showed a higher concentration in organic cultivation for carotenoids in raw vegetables, with both zucchini and broccoli having higher concentrations when grown by conventional cultivation. The zucchini from organic cultivation presented a reduction of potassium and sodium, almost consistently, in all cooking techniques. Regarding the conventionally cultivated zucchini, potassium remained stable in boiling. Broccoli from organic and conventional cultivation showed similar potassium levels for boiling and traditional steam cooking. Organic carrots showed easier sodium extraction compared with conventional cultivation. Heat treatment, in general, improves the accessibility of carotenoids. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Palabras clave Carotenoids; Cooking method; Organic; Potassium; Sodium; Vegetables
Miembros de la Universidad Loyola

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