Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables
<i>Brassica</i> vegetables have demonstrated many health benefits over the years due to their composition of phenolic, flavonoid, and glucosinolate contents. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method that impr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/12/2/490 |
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| author | Ruchira Nandasiri Breanne Semenko Champa Wijekoon Miyoung Suh |
| author_facet | Ruchira Nandasiri Breanne Semenko Champa Wijekoon Miyoung Suh |
| author_sort | Ruchira Nandasiri |
| collection | DOAJ |
| description | <i>Brassica</i> vegetables have demonstrated many health benefits over the years due to their composition of phenolic, flavonoid, and glucosinolate contents. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method that improves their phenolic content and antioxidant activity is required for both the processors and consumers. Thermal processing has been demonstrated as a method to improve the phenolic content and antioxidant status of <i>Brassica</i> vegetables. In the current study, four different thermal processing methods, including freeze-drying, sautéing, steaming, and air-frying, were employed for five different <i>Brassica</i> vegetables, including kale, broccoli sprouts, Brussels sprouts, red cabbage, and green cabbage. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were assessed using radical scavenging activity (DPPH and ABTS<sup>•+</sup>), reducing power (FRAP), and the chelating ability of metal ions. Among the methods tested, air-frying at 160 °C for 10 min showed the highest TPC, TFC, and antioxidant activity of the <i>Brassica</i> vegetables, while sautéing showed the lowest. The steam treatments were preferred over the freeze-drying treatments. Within the vegetables tested, both kale and broccoli sprouts contained higher antioxidant properties in most of the employed processing treatments. The results also indicated that there is a strong correlation between the TPC, TFC, and antioxidant activity (<i>p</i> < 0.05). This study indicates that air-frying could be used as a sustainable thermal processing method for improving biomolecules in <i>Brassica</i> vegetables. |
| first_indexed | 2024-03-11T09:14:30Z |
| format | Article |
| id | doaj.art-e8a43a37c4d24d3a937667bf3e288948 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-11T09:14:30Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-e8a43a37c4d24d3a937667bf3e2889482023-11-16T18:48:58ZengMDPI AGAntioxidants2076-39212023-02-0112249010.3390/antiox12020490Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> VegetablesRuchira Nandasiri0Breanne Semenko1Champa Wijekoon2Miyoung Suh3Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaDepartment of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaDepartment of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, CanadaDepartment of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada<i>Brassica</i> vegetables have demonstrated many health benefits over the years due to their composition of phenolic, flavonoid, and glucosinolate contents. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method that improves their phenolic content and antioxidant activity is required for both the processors and consumers. Thermal processing has been demonstrated as a method to improve the phenolic content and antioxidant status of <i>Brassica</i> vegetables. In the current study, four different thermal processing methods, including freeze-drying, sautéing, steaming, and air-frying, were employed for five different <i>Brassica</i> vegetables, including kale, broccoli sprouts, Brussels sprouts, red cabbage, and green cabbage. The total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were assessed using radical scavenging activity (DPPH and ABTS<sup>•+</sup>), reducing power (FRAP), and the chelating ability of metal ions. Among the methods tested, air-frying at 160 °C for 10 min showed the highest TPC, TFC, and antioxidant activity of the <i>Brassica</i> vegetables, while sautéing showed the lowest. The steam treatments were preferred over the freeze-drying treatments. Within the vegetables tested, both kale and broccoli sprouts contained higher antioxidant properties in most of the employed processing treatments. The results also indicated that there is a strong correlation between the TPC, TFC, and antioxidant activity (<i>p</i> < 0.05). This study indicates that air-frying could be used as a sustainable thermal processing method for improving biomolecules in <i>Brassica</i> vegetables.https://www.mdpi.com/2076-3921/12/2/490thermal processing<i>Brassica</i> vegetableskalebroccoli sproutsair-fryingantioxidants |
| spellingShingle | Ruchira Nandasiri Breanne Semenko Champa Wijekoon Miyoung Suh Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables Antioxidants thermal processing <i>Brassica</i> vegetables kale broccoli sprouts air-frying antioxidants |
| title | Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables |
| title_full | Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables |
| title_fullStr | Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables |
| title_full_unstemmed | Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables |
| title_short | Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of <i>Brassica</i> Vegetables |
| title_sort | air frying is a better thermal processing choice for improving antioxidant properties of i brassica i vegetables |
| topic | thermal processing <i>Brassica</i> vegetables kale broccoli sprouts air-frying antioxidants |
| url | https://www.mdpi.com/2076-3921/12/2/490 |
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