INFLUENCE OF DIFFERENT COOKING METHODS ON BIOACTIVE PROPERTIES OF BROCCOLI

It is well known that heat treatments have negative effect on food components, especially vitamins and phenolic compounds. However, degradation of these compounds can be prevented with avoiding conventional techniques such as boiling. Broccoli (Brassica oleracea Italica) has been widely consumed horticultural plant which high antioxidant potential because being rich in terms vitamin C content In the current study, lowest loss TPC was determined steamed broccoli. When compared boiling, sous vide technique caused less reduction TPC, however more than steaming (p<0,05). Moreover, highest activity also found Steaming suggested suitable method for cooking On other hand, total chlorophyll increased treatment comparison to fresh The observed 10 min