Journal
JOURNAL OF FOOD SCIENCE
Volume 73, Issue 6, Pages H109-H112Publisher
WILEY
DOI: 10.1111/j.1750-3841.2008.00826.x
Keywords
antioxidants; home cooking; home freezing; total antioxidant activity; vegetables
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In this study, we, analyzed the modifications of antioxidant activity consequent to 3 typical home cooking practices (steaming, boiling, and microwave cooking) in fresh and home frozen vegetables. Six different vegetable species were examined: carrots (Daucus carota L.), zucchini (Cucurbita pepo L.), tomatoes (Solanum lycopersicum L.), green beans (Phaseolus vulgaris L.), peas (Pisum sativum L.), and yellow peppers (Capsicum annuum L.). All vegetables were conventional products and were analyzed in season to minimize differences due to agricultural practice and storage. Cooking and freezing are generally regarded as destructive to antioxidants, and this has fostered a belief among many consumers that raw vegetables are nutritionally superior to their frozen and/or cooked forms. in the current study, we provide evidence that this is not always the case.
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