López-Berenguer Carmen, Carvajal Micaela, Moreno Diego A, García-Viguera Cristina
Food Science and Technology Department and Plant Nutrition Department, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia, Spain
J Agric Food Chem. 2007 Nov 28;55(24):10001-7. doi: 10.1021/jf071680t. Epub 2007 Nov 3.
Cooking as a domestic processing method has a great impact on food nutrients. Most Brassica (Brassicaceae, Cruciferae) vegetables are mainly consumed after being cooked, and cooking considerably affects their health-promoting compounds (specifically, glucosinolates, phenolic compunds, minerals, and vitamin C studied here). The microwave cooking process presents controversial results in the literature due to the different conditions that are employed (time, power, and added water). Therefore, the aim of this work was to study the influence of these conditions during microwave cooking on the human bioactive compounds of broccoli. The results show a general decrease in the levels of all the studied compounds except for mineral nutrients which were stable under all cooking conditions. Vitamin C showed the greatest losses mainly because of degradation and leaching, whereas losses for phenolic compounds and glucosinolates were mainly due to leaching into water. In general, the longest microwave cooking time and the higher volume of cooking water should be avoided to minimize losses of nutrients.
烹饪作为一种家庭加工方式，对食物营养成分有很大影响。大多数十字花科蔬菜主要是煮熟后食用，烹饪对其健康促进化合物（具体来说，本文研究的硫代葡萄糖苷、酚类化合物、矿物质和维生素C）有相当大的影响。由于采用的条件（时间、功率和添加的水）不同，微波烹饪过程在文献中呈现出有争议的结果。因此，这项工作的目的是研究微波烹饪过程中的这些条件对西兰花中人体生物活性化合物的影响。结果表明，除了矿物质营养素在所有烹饪条件下都稳定外，所有研究化合物的含量普遍下降。维生素C损失最大，主要是由于降解和浸出，而酚类化合物和硫代葡萄糖苷的损失主要是由于渗入水中。一般来说，应避免最长的微波烹饪时间和更高的烹饪水量，以尽量减少营养成分的损失。
