Portada del sitio > Estudios Científicos > "Effects of microwave cooking conditions on bioactive compounds (...)
J Agric Food Chem, 2007; 55(24): 10001-7.
"Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences,"
Lunes 26 de noviembre de 2007 · 1776 lecturas
Keywords: COOKING, MICROWAVE OVEN COOKING - Broccoli, Vitamin C, Glucosinolates, Phenolic Compounds, Minerals, Vitamins, Water
Reference: "Effects of microwave cooking conditions on bioactive compounds present in broccoli inflorescences," Lopez-Berenguer C, Carvajal M, et al, J Agric Food Chem, 2007; 55(24): 10001-7. (Address: Food Science and Technology Department and Plant Nutrition Department, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia, Spain. E-mail: cgviguera@cebas.csic.es ).
Summary: In this study, researchers set out to determine the effects of various approaches to microwave cooking (with differences in time cooked, power used, and use of water) on various health-promoting compounds found in broccoli (namely, glucosinolates, phenolic compounds, minerals, and vitamin C). Results found that after all microwave cooking conditions, levels of all the health-promoting compounds studied decreased, with the exception of mineral levels, which remained stable under all cooking conditions. The greatest reduction was found in levels of vitamin C, which was determined to be due to degradation and leaching. Reductions in phenolic compounds and glucosinolates were found to be primarily due to leaching into water. The authors conclude, "In general, the longest microwave cooking time and the higher volume of cooking water should be avoided to minimize losses of nutrients." Given the prevalence of microwave cooking in industrialized societies around the world, these results have broad implications for public health. Additional research is warranted.
