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Health-Promoting Properties of Fresh and Processed Purple Cauliflower

Author

Listed:
  • Joanna Kapusta-Duch

    (Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland)

  • Anna Szeląg-Sikora

    (Institute of Agricultural Engineering and Informatics, University of Agriculture in Krakow, 30-149 Krakow, Poland)

  • Jakub Sikora

    (Institute of Agricultural Engineering and Informatics, University of Agriculture in Krakow, 30-149 Krakow, Poland)

  • Marcin Niemiec

    (Department of Agricultural and Environmental Chemistry, University of Agriculture in Krakow, 31-120 Krakow, Poland)

  • Zofia Gródek-Szostak

    (Department of Economics an Organization of Enterprises, Cracow University of Economics, 31-510 Krakow, Poland)

  • Maciej Kuboń

    (Institute of Agricultural Engineering and Informatics, University of Agriculture in Krakow, 30-149 Krakow, Poland)

  • Teresa Leszczyńska

    (Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland)

  • Barbara Borczak

    (Department of Human Nutrition, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Krakow, Poland)

Abstract

Plant-based foods should be fresh, safe, and natural, with nutritional value and processed in sustainable ways. Among all consumed vegetables, Brassica vegetables are considered to be the most important ones. As they are eaten in large quantities and frequently, they may constitute an important source of nutrients and bioactive compounds in a daily diet. This work is aimed at assessing the effect of technological processing (blanching and traditional cooking in water and in a convection steam oven) as well as the method of frozen storage (in PE-LD zipper bags and vacuum packing) on the content of selected components in purple cauliflower. The material was examined for the content of dry matter, vitamin C, total polyphenols, anthocyanins, thiocyanates, nitrates, and nitrites, as well as antioxidant activity. All technological processes caused significant changes in the contents of examined nutritive and non-nutritive compounds as well as in antioxidant activity or the level of selected chemical pollutions. A trend was also observed towards lower constituents’ losses as a result of convection steaming, compared to traditional cooking in water. Moreover, the reduction in the content of examined compounds was smaller in vacuum-packed and frozen-stored vegetables then in those stored in zipper PE-LD bags.

Suggested Citation

  • Joanna Kapusta-Duch & Anna Szeląg-Sikora & Jakub Sikora & Marcin Niemiec & Zofia Gródek-Szostak & Maciej Kuboń & Teresa Leszczyńska & Barbara Borczak, 2019. "Health-Promoting Properties of Fresh and Processed Purple Cauliflower," Sustainability, MDPI, vol. 11(15), pages 1-15, July.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:15:p:4008-:d:251281
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    Citations

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    Cited by:

    1. Jakub Sikora & Marcin Niemiec & Monika Tabak & Zofia Gródek-Szostak & Anna Szeląg-Sikora & Maciej Kuboń & Monika Komorowska, 2020. "Assessment of the Efficiency of Nitrogen Slow-Release Fertilizers in Integrated Production of Carrot Depending on Fertilization Strategy," Sustainability, MDPI, vol. 12(5), pages 1-10, March.
    2. Jakub Sikora & Marcin Niemiec & Anna Szeląg-Sikora & Zofia Gródek-Szostak & Maciej Kuboń & Monika Komorowska, 2020. "The Effect of the Addition of a Fat Emulsifier on the Amount and Quality of the Obtained Biogas," Energies, MDPI, vol. 13(7), pages 1-12, April.
    3. Jakub Sikora & Marcin Niemiec & Anna Szeląg-Sikora & Zofia Gródek-Szostak & Maciej Kuboń & Monika Komorowska, 2020. "The Impact of a Controlled-Release Fertilizer on Greenhouse Gas Emissions and the Efficiency of the Production of Chinese Cabbage," Energies, MDPI, vol. 13(8), pages 1-14, April.
    4. Katarzyna Szalonka & Elżbieta Stańczyk & Anna Gardocka-Jałowiec & Paweł Waniowski & Agata Niemczyk & Zofia Gródek-Szostak, 2021. "Food Choices and Their Impact on Health and Environment," Energies, MDPI, vol. 14(17), pages 1-14, September.
    5. Anna Szeląg-Sikora & Jakub Sikora & Marcin Niemiec & Zofia Gródek-Szostak & Joanna Kapusta-Duch & Maciej Kuboń & Monika Komorowska & Joanna Karcz, 2019. "Impact of Integrated and Conventional Plant Production on Selected Soil Parameters in Carrot Production," Sustainability, MDPI, vol. 11(20), pages 1-13, October.
    6. Zofia Gródek-Szostak & Gabriela Malik & Danuta Kajrunajtys & Anna Szeląg-Sikora & Jakub Sikora & Maciej Kuboń & Marcin Niemiec & Joanna Kapusta-Duch, 2019. "Modeling the Dependency between Extreme Prices of Selected Agricultural Products on the Derivatives Market Using the Linkage Function," Sustainability, MDPI, vol. 11(15), pages 1-14, August.
    7. Zofia Gródek-Szostak & Małgorzata Luc & Anna Szeląg-Sikora & Jakub Sikora & Marcin Niemiec & Luis Ochoa Siguencia & Emil Velinov, 2020. "Promotion of RES in a Technology Transfer Network. Case Study of the Enterprise Europe Network," Energies, MDPI, vol. 13(13), pages 1-13, July.
    8. Zofia Gródek-Szostak & Marcin Suder & Rafał Kusa & Anna Szeląg-Sikora & Joanna Duda & Marcin Niemiec, 2020. "Renewable Energy Promotion Instruments Used by Innovation Brokers in a Technology Transfer Network. Case Study of the Enterprise Europe Network," Energies, MDPI, vol. 13(21), pages 1-13, November.
    9. Hemat A. EL-Bauome & Emad A. Abdeldaym & Mahmoud A. M. Abd El-Hady & Doaa Bahaa Eldin Darwish & Moodi Saham Alsubeie & Mohamed M. El-Mogy & Mohammed A. Basahi & Salem Mesfir Al-Qahtani & Nadi Awad Al-, 2022. "Exogenous Proline, Methionine, and Melatonin Stimulate Growth, Quality, and Drought Tolerance in Cauliflower Plants," Agriculture, MDPI, vol. 12(9), pages 1-19, August.
    10. Shehzad Hussain & Ivi Jõudu & Rajeev Bhat, 2020. "Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes," Sustainability, MDPI, vol. 12(13), pages 1-30, July.

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