Health-Promoting Properties of Fresh and Processed Purple Cauliflower

Joanna Kapusta-Duch, Anna Szeląg-Sikora, Jakub Sikora, Marcin Niemiec, Zofia Gródek-Szostak, Maciej Kuboń, Teresa Leszczyńska and Barbara Borczak
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Joanna Kapusta-Duch: Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland
Anna Szeląg-Sikora: Institute of Agricultural Engineering and Informatics, University of Agriculture in Krakow, 30-149 Krakow, Poland
Jakub Sikora: Institute of Agricultural Engineering and Informatics, University of Agriculture in Krakow, 30-149 Krakow, Poland
Marcin Niemiec: Department of Agricultural and Environmental Chemistry, University of Agriculture in Krakow, 31-120 Krakow, Poland
Zofia Gródek-Szostak: Department of Economics an Organization of Enterprises, Cracow University of Economics, 31-510 Krakow, Poland
Maciej Kuboń: Institute of Agricultural Engineering and Informatics, University of Agriculture in Krakow, 30-149 Krakow, Poland
Teresa Leszczyńska: Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland
Barbara Borczak: Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland

Sustainability, 2019, vol. 11, issue 15, 1-15

Abstract: Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.

Keywords: nutritional value; brassica vegetables; antioxidative properties; quality of food; nitrates and nitrites; frozen storage; processing of vegetables (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2019
References: View complete reference list from CitEc
Citations: View citations in EconPapers (10)

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