Work

Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods

Year: 2025

Type: article

Abstract: The polyphenol profile and antioxidant potential in five raw vegetables (beetroot, red cabbage, red pepper, green pepper, kale) were determined after steaming and sous-vide (SV) at different temperatures (80 °C, 85 °C and 90 °C). The total polyphenol content was determined by spectrophotometry using the Folin–Ciocalteu reagent, the antioxidant properties using the DPPH radical, and the polyphenol profile by HPLC–UV–VIS. The sous-vide method at 85 °C resulted in the greatest, smallest losses or the greatest increase in total polyphenol content, whereas the sous-vide method at 80 °C and 85 °C had the same effect on the antioxidant potential and polyphenols profile.

Source: Applied Sciences

DOI: 10.3390/app15094677