Effect of different cooking methods on the folate content, organoleptic and functional properties of broccoli and spinach

The effect of boiling, steaming, microwaving, cooking in a combi oven and using the sous-vide method under tested thermal conditions on the various properties of broccoli and spinach was evaluated. It was found that sous-vide reduced the total phenolic content to the lowest level and was the gentlest treatment due to the DPPH scavenging ability of spinach and broccoli extracts. Moreover, for folates, sous-vide cooking preserved these vitamer contents better than boiling for both vegetables but did not retain the green color of broccoli, as determined by C* (color saturation) and h degrees (hue angle). In broccoli samples, folate losses caused by sous-vide, microwave and cooking in a combi oven did not exceed 30%. The smallest decrease in the color tone parameter (h*) of broccoli and spinach was observed after microwaving. The same processing in spinach resulted in the highest color saturation (C*), and for both vegetables, it ensured the best sensory properties for general appearance, consistency and color.

Automated summary

The effect of different cooking methods on the properties of broccoli and spinach was evaluated. It was found that sous-vide cooking reduced the phenolic content to the lowest level and was the gentlest treatment. Meanwhile, microwaving resulted in the smallest decrease in color tone for broccoli and spinach, and it ensured the best sensory properties for both vegetables.