1 Introduction</h5> Vegetables are a class of plant foods that are eaten as fresh, canned, frozen and cooked vegetables. Beyond its effect on texture and taste, cooking also changes the nutritional properties of vegetables. Main phytochemicals such as vitamin C, folates (vitamin B9) and provitamin A carotenoids (β, α and γ-carotene and β-cryptoxanthin) are present in vegetables. Among non-vitaminic compounds, lutein ( Calvo, 2005 ) and lycopene ( Singh & Goyal, 2008 ) are also mostly provided in the diet by green leafy vegetables and tomato, respectively. Lutein plays a major role against macula degeneration ( Granado, Olmedilla, & Blanco, 2003 ), while lycopene has proven effects in prevention of prostate cancer ( Bramley, 2000 ).</P>The effect of domestic cooking on phytochemicals (carotenoids non-vitamin C, polyphenols, chlorophylls) and on micronutrients (vitamins) and has been already studied on vegetables ( Bernhardt & Schlich, 2006; Gebczynski & Lisiewska, 2006; Mazzeo et al., 2011; Miglio, Chiavaro, Visconti, Fogliano, & Pellegrini, 2008; Pellegrini et al., 2010; Sultana, Anwar, & Iqbal, 2008; Turkmen, Sari, & Velioglu, 2005; Volden, Borge, Hansen, Wicklund, & Bengtsson, 2009 ). Different procedures have been tested such as boiling, microwave cooking, steaming, pressure steaming, frying and stewing. Their effects
LWT - Food Science and Technology – Elsevier
Published: Dec 1, 2015
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