Abstract
Summary Broccoli and green asparagus were cooked using boiling water, steam, microwave oven and combi oven with overheated steam and combination of hot air with overheated steam (only broccoli). Vegetables were analysed for chlorophylls a and b , carotenoids, total polyphenols, antioxidant activity, colour parameters and sensory properties. Cooking in the combi oven with overheated steam was an effective method to achieve the highest levels of polyphenols and antioxidant activity, but it negatively influenced the contents of chlorophylls in both vegetables and carotenoids in asparagus. Boiling and cooking in the combi oven with overheated steam or hot air and steam ensured the best and comparable sensory properties of broccoli. Asparagus showed a lower susceptibility to heat treatments than broccoli as none of the treatments applied caused significant differences in colour redness and yellowness, polyphenol content and sensory properties of this vegetable.
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Claims 8
Claim · model-written summary
Cooking in the combi oven with overheated steam gave the highest polyphenol levels and antioxidant activity in broccoli and green asparagus, compared with boiling, steam and microwave cooking.
Verbatim
e1“Broccoli and green asparagus were cooked using boiling water, steam, microwave oven and combi oven with overheated steam”
e2“Cooking in the combi oven with overheated steam was an effective method to achieve the highest levels of polyphenols and antioxidant activity”
Claim · model-written summary
Cooking in the combi oven with overheated steam negatively influenced chlorophyll contents in broccoli and green asparagus.
- Taxon
- Broccoli and green asparaguse1
- Treatment
- Cooking in the combi oven with overheated steame2
- Outcome
- contents of chlorophyllse3
- Direction
- negatively influencede3
Not reportedComparator
Verbatim
e1“Broccoli and green asparagus were cooked using boiling water, steam, microwave oven and combi oven with overheated steam”
e2“Cooking in the combi oven with overheated steam was an effective method to achieve the highest levels of polyphenols and antioxidant activity”
e3“it negatively influenced the contents of chlorophylls in both vegetables and carotenoids in asparagus”
Claim · model-written summary
Cooking in the combi oven with overheated steam negatively influenced carotenoid contents in green asparagus.
- Taxon
- green asparaguse1
- Treatment
- Cooking in the combi oven with overheated steame2
- Outcome
- carotenoidse3
- Direction
- negatively influencede3
Not reportedComparator
Verbatim
e1“Broccoli and green asparagus were cooked using boiling water, steam, microwave oven and combi oven with overheated steam”
e2“Cooking in the combi oven with overheated steam was an effective method to achieve the highest levels of polyphenols and antioxidant activity”
e3“it negatively influenced the contents of chlorophylls in both vegetables and carotenoids in asparagus”
Claim · model-written summary
Boiling gave the best and comparable sensory properties of broccoli.
- Taxon
- broccoli
Brassica oleracea var. italicae4 - Treatment
- Boilinge4
- Outcome
- sensory propertiese4
- Direction
- beste4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Boiling and cooking in the combi oven with overheated steam or hot air and steam ensured the best and comparable sensory properties of broccoli”
Claim · model-written summary
Cooking in the combi oven with overheated steam or hot air and steam gave sensory properties of broccoli comparable to boiling.
- Taxon
- broccoliBrassica oleracea var. italicae4
- Treatment
- cooking in the combi oven with overheated steam or hot air and steame4
- Outcome
- sensory propertiese4
- Direction
- beste4
- Qualifier
- comparablee4
- Comparator
- Boilinge4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e4“Boiling and cooking in the combi oven with overheated steam or hot air and steam ensured the best and comparable sensory properties of broccoli”
Claim · model-written summary
Asparagus was less susceptible to heat treatments than broccoli.
AsparagusOrganisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Asparagus showed a lower susceptibility to heat treatments than broccoli as none of the treatments applied caused significant differences in colour redness and yellowness, polyphenol content and sensory properties of this vegetable”
Claim · model-written summary
No heat treatment caused significant differences in colour redness and yellowness of asparagus.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Asparagus showed a lower susceptibility to heat treatments than broccoli as none of the treatments applied caused significant differences in colour redness and yellowness, polyphenol content and sensory properties of this vegetable”
Claim · model-written summary
No heat treatment caused significant differences in polyphenol content and sensory properties of asparagus.
- Treatment
- heat treatmentse5
- Outcome
- polyphenol content and sensory propertiese5
- Direction
- no_changeinferrede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“Asparagus showed a lower susceptibility to heat treatments than broccoli as none of the treatments applied caused significant differences in colour redness and yellowness, polyphenol content and sensory properties of this vegetable”
The same questions in other papers
heat · quality: phytochemicals · AsparagusPositive and negative results
1 in the opposite direction
- positive
processing · quality: general · Brassica oleracea (wild cabbage)Positive and negative results
6 papers in the same direction as this paper · 5 in the opposite direction
- no effect
- negative
- no effect
8 papers more in this group
See all 12 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.