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Retention of minerals, antioxidants, pigments, and glucosinolates by broccoli florets and green bean pods boiled in alkaline, neutral and acidic waters

2025-07-01Journal article Open access
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datacite.subject.fosCiências Médicas::Ciências da Saúde
datacite.subject.sdg03:Saúde de Qualidade
dc.contributor.authorRibeiro, Vânia S.
dc.contributor.authorCruz, Pedro F.
dc.contributor.authorAlmeida, Zaida L.
dc.contributor.authorSilva, Cândida G.
dc.contributor.authorSilva, Maria Isabel
dc.contributor.authorSilva, Inês S.
dc.contributor.authorSantos, Liliana R.
dc.contributor.authorSantos, Marta T.
dc.contributor.authorGuimarães, Carla
dc.contributor.authorBrito, Rui M.M.
dc.contributor.authorGuerra, Mauro
dc.contributor.authorReboredo, Fernando
dc.contributor.authorPereira, Cidália D.
dc.contributor.authorVaz, Daniela C.
dc.date.accessioned2025-10-02T08:54:47Z
dc.date.available2025-10-02T08:54:47Z
dc.date.issued2025-07-01
dc.descriptionArticle number - 118014
dc.description.abstractGiven the poor palatability and chewability of crude green bean pods (Phaseolus vulgaris) and broccoli florets (Brassica oleracea var. italica Plenck) these vegetables are generally microwaved, steamed or water boiled. Hence, here, we evaluated the contents of minerals, antioxidants, phenolics, glucosinolates, pigments, colour, texture and flavour of water-boiling broccoli and green bean pods, with four mineral waters with variable composition and pH. Plant matrices were characterized by High Resolution Magic-Angle Spinning (HR-MAS) and plant extracts were analysed by pseudo-2D Diffusion-ordered nuclear magnetic resonance (NMR) spectroscopy. Mineral waters ranging from acidic to neutral and alkaline were used and the colour properties (lightness, greenness/yellowness, colour saturation and hue angles), minerals and bioactive contents retained by the vegetables were compared to microwaved and steamed material. Boiling bean pods for 5 min extracted more polyphenols and antioxidants, particularly with more acidic waters, than 5 min of microwaving or steaming. However, even if boiling broccoli with more acidic water could better preserve glucosinolates, the food material presented lower retention of pigments and poor palatability. Cooking with more alkaline water increased mineral retention and broccoli greenness, also leading to highest scores in “colour”, “texture”, and “flavour”. Hence, samples cooked in more alkaline water presented higher acceptability.eng
dc.description.sponsorshipAuthors thank the financial support of Fundação para a Ciência e Tecnologia FCT/MCTES via PIDDAC funds to LSRE-LCM (DOI: 10.54499/UIDB/50020/2020 and DOI: 10.54499/UIDP/50020/2020), ALiCE, (DOI: 10.54499/LA/P/0045/2020), CQC-IMS (DOI: 10.54499/UIDB/00313/2020 and DOI: 10.54499/UIDP/00313/2020).
dc.identifier.citationVânia S. Ribeiro, Pedro F. Cruz, Zaida L. Almeida, Cândida G. Silva, Maria Isabel Silva, Inês S. Silva, Liliana R. Santos, Marta T. Santos, Carla Guimarães, Rui M.M. Brito, Mauro Guerra, Fernando Reboredo, Cidália D. Pereira, Daniela C. Vaz, Retention of minerals, antioxidants, pigments, and glucosinolates by broccoli florets and green bean pods boiled in alkaline, neutral and acidic waters, LWT, Volume 227, 2025, 118014, ISSN 0023-6438, https://doi.org/10.1016/j.lwt.2025.118014.
dc.identifier.doi10.1016/j.lwt.2025.118014
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.8/14180
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
dc.relationALICE - Associate Laboratory in Chemical Engineering
dc.relationCoimbra Chemistry Center
dc.relation.hasversionhttps://www.sciencedirect.com/science/article/pii/S002364382500698X#section-cited-by
dc.relation.ispartofLWT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectBioactive compounds
dc.subjectBrassica oleracea var. italica Plenck
dc.subjectCooking treatment
dc.subject9-Point hedonic scale
dc.subjectPhaseolus vulgaris
dc.titleRetention of minerals, antioxidants, pigments, and glucosinolates by broccoli florets and green bean pods boiled in alkaline, neutral and acidic waterseng
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleLaboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials
oaire.awardTitleALICE - Associate Laboratory in Chemical Engineering
oaire.awardTitleCoimbra Chemistry Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50020%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/LA%2FP%2F0045%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00313%2F2020/PT
oaire.citation.titleLWT - Food Science and Technology
oaire.citation.volume227
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameSantos Ribeiro
person.familyNameSilva
person.familyNameDos Santos Silva
person.familyNameGuimarães
person.familyNamePereira
person.familyNameBarroso de Moura Cipreste Vaz
person.givenNameVânia
person.givenNameCândida
person.givenNameInês
person.givenNameCarla
person.givenNameCidália Almeida
person.givenNameDaniela
person.identifierhttps://scholar.google.com/citations?user=XGVhPxcAAAAJ&hl=pt-PT
person.identifier.ciencia-id4516-973C-EE0F
person.identifier.ciencia-idD513-D305-7FD1
person.identifier.ciencia-id101B-0091-1006
person.identifier.ciencia-idAC15-8934-CC03
person.identifier.ciencia-id801A-7761-328C
person.identifier.orcid0000-0001-6561-2065
person.identifier.orcid0000-0002-7092-1169
person.identifier.orcid0000-0003-3373-971X
person.identifier.orcid0000-0001-8343-0660
person.identifier.orcid0000-0001-9934-9648
person.identifier.orcid0000-0001-7562-4676
person.identifier.ridGPP-6411-2022
person.identifier.ridR-5243-2017
person.identifier.scopus-author-id55429869600
person.identifier.scopus-author-id56016000600
person.identifier.scopus-author-id6602838931
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
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