Antioxidant Components of Brassica Vegetables Including Turnip and the Influence of Processing and Storage on their Anti-oxidative Properties

Author:

Gharehbeglou Pouria1,Jafari Seid Mahdi1

Affiliation:

1. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran

Abstract

Brassica vegetables, particularly turnip, contain many natural antioxidants. This review focuses on antioxidant components and the influence of different processing and storage conditions on antioxidant activities of some Brassica vegetables including turnip. Long storage times had an adverse effect on antioxidant value of turnip. Also, the activity of antioxidants in cruciferous vegetables could be influenced by antioxidant breakdown and leaching during cooking. Heat treatment has a major impact on the antioxidant activity of Brassica vegetables and it has been perceived minor antioxidant ability in processed vegetables compared with uncooked samples. Food processing operations in terms of blanching, canning, sterilizing and freezing, in addition to cooking methods perhaps can have a major influence on the yield, chemical structure and bioavailability of antioxidants in Brassica family. Cooking methods such as steaming and microwaving are proper methods for a short time. Consumption of raw or slightly blanched turnip is an appropriate way to maximize its health benefits.

Publisher

Bentham Science Publishers Ltd.

Subject

Pharmacology,Molecular Medicine,Drug Discovery,Biochemistry,Organic Chemistry

Reference84 articles.

1. Khalid Saeed M.; Anjum S.; Ahmad I.; Nisa A.U.; Ali S.; Zia A.; Ali A.; Nutritional Facts and Free Radical Scavenging Activity of Turnip (Brassica rapa) From Pakistan. World Appl Sci J 2012,19(3),370-375

2. Podsedek A.; Natural antioxidants and antioxidant capacity of Brassica vegetables: A review. Lebensm Wiss Technol 2007,40(1),1-11

3. Materska M.; Quercetin and its derivatives: chemical structure and bioactivity- a review. Pol J Food Nutr Sci 2008,58(4),407-413

4. Patil S.; Ansari A.; Evaluation of anti-oxidant and anti-cancer activity against overall cancer cell line of brassica oleracea and herbomineral complex. IJPBS 2016,1(3),49-58

5. Hanson P.; Yang R.U.; Chang L.C.; Ledesma L.; Ledesma D.; Contents of carotenoids, ascorbic acid, minerals and total glucosinolates in leafy Brassica pak choi (Brassica rapa L. chine sis) as affected by season and variety. J Sci Food Agric 2009,89,906-914

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3