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Journal of Zhejiang University SCIENCE B 2009 Vol.10 No.8 P.580~588

10.1631/jzus.B0920051


Effects of different cooking methods on health-promoting compounds of broccoli


Author(s):  Gao-feng YUAN, Bo SUN, Jing YUAN, Qiao-mei WANG

Affiliation(s):  Department of Horticulture, Zhejiang University, Hangzhou 310029, China; more

Corresponding email(s):   qmwang@zju.edu.cn

Key Words:  Broccoli, Cooking, Glucosinolates, Vitamin C, Chlorophyll, Soluble sugar


Gao-feng YUAN, Bo SUN, Jing YUAN, Qiao-mei WANG. Effects of different cooking methods on health-promoting compounds of broccoli[J]. Journal of Zhejiang University Science B, 2009, 10(3): 580~588.

@article{title="Effects of different cooking methods on health-promoting compounds of broccoli",
author="Gao-feng YUAN, Bo SUN, Jing YUAN, Qiao-mei WANG",
journal="Journal of Zhejiang University Science B",
volume="10",
number="8",
pages="580~588",
year="2009",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.B0920051"
}

%0 Journal Article
%T Effects of different cooking methods on health-promoting compounds of broccoli
%A Gao-feng YUAN
%A Bo SUN
%A Jing YUAN
%A Qiao-mei WANG
%J Journal of Zhejiang University SCIENCE B
%V 10
%N 8
%P 580~588
%@ 1673-1581
%D 2009
%I Zhejiang University Press & Springer

TY - JOUR
T1 - Effects of different cooking methods on health-promoting compounds of broccoli
A1 - Gao-feng YUAN
A1 - Bo SUN
A1 - Jing YUAN
A1 - Qiao-mei WANG
J0 - Journal of Zhejiang University Science B
VL - 10
IS - 8
SP - 580
EP - 588
%@ 1673-1581
Y1 - 2009
PB - Zhejiang University Press & Springer
ER -


Abstract: 
The effects of five domestic cooking methods, including steaming, microwaving, boiling, stir-frying, and stir-frying followed by boiling (stir-frying/boiling), on the nutrients and health-promoting compounds of broccoli were investigated. The results show that all cooking treatments, except steaming, caused significant losses of chlorophyll and vitamin C and significant decreases of total soluble proteins and soluble sugars. Total aliphatic and indole glucosinolates were significantly modified by all cooking treatments but not by steaming. In general, the steaming led to the lowest loss of total glucosinolates, while stir-frying and stir-frying/boiling presented the highest loss. Stir-frying and stir-frying/boiling, the two most popular methods for most homemade dishes in China, cause great losses of chlorophyll, soluble protein, soluble sugar, vitamin C, and glucosinolates, but the steaming method appears the best in retention of the nutrients in cooking broccoli.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

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