The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review
This study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials (vegetables) subjected to various technological processes, including sous-vide. The analysis included 22 vegetables (cau...
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MDPI AG
2023-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/11/2121 |
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| author | Grzegorz Kosewski Magdalena Kowalówka Sławomira Drzymała-Czyż Juliusz Przysławski |
| author_facet | Grzegorz Kosewski Magdalena Kowalówka Sławomira Drzymała-Czyż Juliusz Przysławski |
| author_sort | Grzegorz Kosewski |
| collection | DOAJ |
| description | This study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials (vegetables) subjected to various technological processes, including sous-vide. The analysis included 22 vegetables (cauliflower white rose, romanesco type cauliflower, broccoli, grelo, col cabdell cv. pastoret, col lllombarda cv. pastoret, brussels sprouts, kale cv. crispa–leaves, kale cv. crispa–stem, toscana black cabbage, artichokes, green beans, asparagus, pumpkin, green peas, carrot, root parsley, brown teff, white teff, white cardoon stalks, red cardoon stalks and spinach) from 18 research papers published in 2017 to 2022. The results after processing by various methods such as conventional, steaming and sous-vide cooking were compared to the raw vegetable results. The antioxidant status was mainly determined by the radical DPPH, ABTS and FRAP methods, the polyphenol content by the Folin–Ciocalteu reagent and the vitamin C content using dichlorophenolindophenol and liquid chromatography methods. The study results were very diverse, but in most studies, the cooking techniques contributed to reducing TAS, PC and vitamin C content, with the sous-vide process being most beneficial. However, future studies should focus on vegetables for which discrepancies in the results were noted depending on the author, as well as lack of clarity regarding the analytical methods used, e.g., cauliflower white rose or broccoli. |
| first_indexed | 2024-03-11T03:07:48Z |
| format | Article |
| id | doaj.art-9cd28e1529424e4488197c96273d73aa |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T03:07:48Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9cd28e1529424e4488197c96273d73aa2023-11-18T07:50:31ZengMDPI AGFoods2304-81582023-05-011211212110.3390/foods12112121The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical ReviewGrzegorz Kosewski0Magdalena Kowalówka1Sławomira Drzymała-Czyż2Juliusz Przysławski3Chair and Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, ul. Rokietnicka 3, 60-806 Poznań, PolandChair and Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, ul. Rokietnicka 3, 60-806 Poznań, PolandChair and Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, ul. Rokietnicka 3, 60-806 Poznań, PolandChair and Department of Bromatology, Faculty of Pharmacy, Poznan University of Medical Sciences, ul. Rokietnicka 3, 60-806 Poznań, PolandThis study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials (vegetables) subjected to various technological processes, including sous-vide. The analysis included 22 vegetables (cauliflower white rose, romanesco type cauliflower, broccoli, grelo, col cabdell cv. pastoret, col lllombarda cv. pastoret, brussels sprouts, kale cv. crispa–leaves, kale cv. crispa–stem, toscana black cabbage, artichokes, green beans, asparagus, pumpkin, green peas, carrot, root parsley, brown teff, white teff, white cardoon stalks, red cardoon stalks and spinach) from 18 research papers published in 2017 to 2022. The results after processing by various methods such as conventional, steaming and sous-vide cooking were compared to the raw vegetable results. The antioxidant status was mainly determined by the radical DPPH, ABTS and FRAP methods, the polyphenol content by the Folin–Ciocalteu reagent and the vitamin C content using dichlorophenolindophenol and liquid chromatography methods. The study results were very diverse, but in most studies, the cooking techniques contributed to reducing TAS, PC and vitamin C content, with the sous-vide process being most beneficial. However, future studies should focus on vegetables for which discrepancies in the results were noted depending on the author, as well as lack of clarity regarding the analytical methods used, e.g., cauliflower white rose or broccoli.https://www.mdpi.com/2304-8158/12/11/2121plantstechnological processesvacuum cookingTASABTSDPPH |
| spellingShingle | Grzegorz Kosewski Magdalena Kowalówka Sławomira Drzymała-Czyż Juliusz Przysławski The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review Foods plants technological processes vacuum cooking TAS ABTS DPPH |
| title | The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review |
| title_full | The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review |
| title_fullStr | The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review |
| title_full_unstemmed | The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review |
| title_short | The Impact of Culinary Processing, including Sous-Vide, on Polyphenols, Vitamin C Content and Antioxidant Status in Selected Vegetables—Methods and Results: A Critical Review |
| title_sort | impact of culinary processing including sous vide on polyphenols vitamin c content and antioxidant status in selected vegetables methods and results a critical review |
| topic | plants technological processes vacuum cooking TAS ABTS DPPH |
| url | https://www.mdpi.com/2304-8158/12/11/2121 |
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