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Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems by Molay Kumar Roy; Lekh Raj Juneja; Seiichiro Isobe; Tojiro Tsushida is a Agricultural and Biological Sciences article available to read on EtoBox.

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Thermally processed fruits and vegetables have long been considered to have a lower nutritional value compared with the fresh produce. This consideration is based on the fact that vitamin C or other thermolabile compounds may lose their activity due to oxidation or in consequences of leaching into the water during home cooking or industrial processing, such as blanching. In this study, broccoli, one of the major agricultural products was exposed to steam; and total antioxidant activity was measured by oxygen radical capacity (ORAC) analysis and a cellular measure of reactive oxygen species (ROS) assay. The study also evaluated the level of total phenolics and total flavonoid content in fresh and steam processed broccoli samples. The result clearly showed that steam-processing elevated the total ORAC (hydrophilic, lipophilic) value by 2.3 fold. Measuring cellular levels of ROS, we found that the hydrophilic part of a steam processed broccoli had a significant reduction of 2,2 0 -azobis [2-amidinopropane] dihydrochloride (AAPH) induced intracellular ROS level in comparison to that of fresh counterpart. Total phenolic content and total flavonoid content also increased in steamed-proce

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Author

Molay Kumar Roy; Lekh Raj Juneja; Seiichiro Isobe; Tojiro Tsushida

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2009

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)