Çubukçu Hikmet Can, Kılıçaslan Nazlı Seda Durak, Durak İlker
MD. Medical Biochemistry Specialist, Department of Medical Biochemistry, Mareşal Çakmak Devlet Hastanesi, Erzurum, Turkey.
MSc. Research Assistant, Department of Field Crops, Ankara Üniversitesi Ziraat Fakültesi, Ankara, Turkey.
Sao Paulo Med J. 2019 Sep-Oct;137(5):407-413. doi: 10.1590/1516-3180.2019.004406082019.
Vegetables have some beneficial effects on human health due to their antioxidant compounds, like polyphenols. Cooking leads to many physical and chemical changes to plant structure that can alter the phytochemical compounds of vegetables.
To investigate the effects of heat treatment and freezing on the antioxidant properties of garlic, onion, broccoli and cauliflower.
Experimental in vitro study in a university laboratory.
Fresh broccoli (Brassica oleracea var. italica), cauliflower (Brassica oleracea var. botrytis), garlic (Allium sativum) and onion (Allium cepa) were obtained from a local store. These vegetables were divided into three treatment groups: raw, heated and frozen. The heat treatment consisted of heating them in a drying oven at 150 °C for 20 minutes. The freezing treatment consisted of keeping them frozen at -20 °C until analysis. The total phenolic content, antioxidant activity and malondialdehyde levels of the vegetables were measured using the Folin-Ciocalteu phenol reagent, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity and thiobarbituric acid reactive substances, respectively.
Heat treatment had deleterious effects on the antioxidant properties of onion and garlic; and it decreased the antioxidant activity of broccoli. Freezing improved the antioxidant activity of broccoli and garlic, but had detrimental effects for cauliflower and onion.
Heat treatment and freezing exhibit different effects on the antioxidant properties of broccoli, cauliflower, garlic and onion. Convenient cooking and storage patterns should be identified for each vegetable, to obtain the best nutritional benefit from the antioxidant compounds of vegetables.
蔬菜因其含有的抗氧化化合物（如多酚）对人体健康有一些有益影响。烹饪会导致植物结构发生许多物理和化学变化，从而改变蔬菜的植物化学物质。
研究热处理和冷冻对大蒜、洋葱、西兰花和花椰菜抗氧化特性的影响。
在大学实验室进行的体外实验研究。
从当地商店购买新鲜的西兰花（甘蓝变种意大利芥）、花椰菜（甘蓝变种花椰菜）、大蒜（蒜）和洋葱（洋葱）。这些蔬菜被分为三个处理组：生的、加热的和冷冻的。热处理包括在干燥箱中于150°C加热20分钟。冷冻处理包括在-20°C冷冻直至分析。分别使用福林-西奥尔特酚试剂、2,2-二苯基-1-苦基肼自由基清除活性和硫代巴比妥酸反应性物质来测量蔬菜的总酚含量、抗氧化活性和丙二醛水平。
热处理对洋葱和大蒜的抗氧化特性有有害影响；并且降低了西兰花的抗氧化活性。冷冻提高了西兰花和大蒜的抗氧化活性，但对花椰菜和洋葱有不利影响。
热处理和冷冻对西兰花、花椰菜、大蒜和洋葱的抗氧化特性表现出不同的影响。应针对每种蔬菜确定方便的烹饪和储存方式，以从蔬菜的抗氧化化合物中获得最佳的营养益处。
