Guillén Sofía, Mir-Bel Jorge, Oria Rosa, Salvador María L
Plant Foods Research Group, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain.
Plant Foods Research Group, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Miguel Servet 177, 50013 Zaragoza, Spain.
Food Chem. 2017 Feb 15;217:209-216. doi: 10.1016/j.foodchem.2016.08.067. Epub 2016 Aug 24.
Colour, pigments, total phenolic content and antioxidant activity were investigated in artichokes, green beans, broccoli and carrots cooked under different conditions. Domestic induction hobs with temperature control were used to evaluate the effect of boiling, sous-vide cooking and water immersion cooking at temperatures below 100°C on the properties of each vegetable. Sous-vide cooking preserved chlorophyll, carotenoids, phenolic content and antioxidant activity to a greater extent than boiling for all of the vegetables tested and retained colour better, as determined by a(∗). A reduction of only 10-15°C in the cooking temperature was enough to improve the properties of the samples cooked by water immersion, except for green beans. Artichokes and carrots suffered pronounced losses of antioxidant activity during boiling (17.0 and 9.2% retention, respectively), but the stability of this parameter significantly increased with sous-vide cooking (84.9 and 55.3% retention, respectively).
对在不同条件下烹饪的洋蓟、四季豆、西兰花和胡萝卜的颜色、色素、总酚含量和抗氧化活性进行了研究。使用具有温度控制功能的家用电磁炉来评估煮沸、低温慢煮以及在低于100°C的温度下进行水浴烹饪对每种蔬菜特性的影响。对于所有测试的蔬菜，低温慢煮比煮沸在更大程度上保留了叶绿素、类胡萝卜素、酚含量和抗氧化活性，并且如a(∗)所测定的那样，能更好地保持颜色。除了四季豆外，烹饪温度仅降低10 - 15°C就足以改善水浴烹饪样品的特性。洋蓟和胡萝卜在煮沸过程中抗氧化活性显著损失（分别保留17.0%和9.2%），但通过低温慢煮，该参数的稳定性显著提高（分别保留84.9%和55.3%）。
