PDF(Pubmed)
Abstract：
This study presents various research methods and results analysis of the total antioxidant status (TAS), polyphenols content (PC) and vitamin C content in selected plant materials (vegetables) subjected to various technological processes, including sous-vide. The analysis included 22 vegetables (cauliflower white rose, romanesco type cauliflower, broccoli, grelo, col cabdell cv. pastoret, col lllombarda cv. pastoret, brussels sprouts, kale cv. crispa-leaves, kale cv. crispa-stem, toscana black cabbage, artichokes, green beans, asparagus, pumpkin, green peas, carrot, root parsley, brown teff, white teff, white cardoon stalks, red cardoon stalks and spinach) from 18 research papers published in 2017 to 2022. The results after processing by various methods such as conventional, steaming and sous-vide cooking were compared to the raw vegetable results. The antioxidant status was mainly determined by the radical DPPH, ABTS and FRAP methods, the polyphenol content by the Folin-Ciocalteu reagent and the vitamin C content using dichlorophenolindophenol and liquid chromatography methods. The study results were very diverse, but in most studies, the cooking techniques contributed to reducing TAS, PC and vitamin C content, with the sous-vide process being most beneficial. However, future studies should focus on vegetables for which discrepancies in the results were noted depending on the author, as well as lack of clarity regarding the analytical methods used, e.g., cauliflower white rose or broccoli.
摘要：
本研究提出了各种研究方法和结果分析的总抗氧化剂状态（TAS），经过各种工艺过程的选定植物材料（蔬菜）中的多酚含量（PC）和维生素C含量，包括sous-vide.分析包括22种蔬菜(花椰菜白玫瑰，罗马式花椰菜,西兰花,格雷洛,colcabdellcv.牧师,Collllombardacv.牧师,抱子甘蓝,羽衣甘蓝简历.crispa-leaves,羽衣甘蓝简历.crispa-stem,toscana黑卷心菜,朝鲜蓟,青豆,芦笋,南瓜,绿色豌豆,胡萝卜,根欧芹,棕色teff,白色的teff,白色的cardoon茎，红色cardoon茎和菠菜)来自2017年至2022年发表的18篇研究论文。通过各种方法如常规处理后的结果，将蒸和sous-vide烹饪与生菜结果进行了比较。抗氧化状态主要由自由基DPPH决定，ABTS和FRAP方法，通过Folin-Ciocalteu试剂的多酚含量和使用二氯苯酚吲哚酚和液相色谱法的维生素C含量。研究结果非常不同，但是在大多数研究中，烹饪技术有助于减少TAS，PC和维生素C含量，sous-vide过程是最有益的。然而,未来的研究应该集中在蔬菜上，根据作者的不同，结果有差异，以及对所使用的分析方法缺乏明确性，例如，花椰菜白玫瑰或西兰花。
