Estudio comparativo de la composición fitoquímica y mineral del bimi fresco y cocinado.
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2021-02-11
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[ES]El bimi es un vegetal híbrido entre la col rizada china y el brócoli convencional. En consecuencia, tiene
propiedades similares al brócoli, pero una característica muy particular es que el sabor es más suave que
el del brócoli. En la actualidad su consumo se ha incrementado y, en consecuencia, se han realizado
algunos estudios relacionados con sus propiedades de calidad y la influencia de diferentes métodos de
cocinado convencional en su composición nutricional. Sin embargo, los cambios en su contenido mineral y
composición fenólica originados por su cocción no se han investigado en profundidad hasta el momento.
En este estudio se reporta el perfil fitoquímico del bimi antes y después de hervirlo, y de cocinarlo al
vapor y a la plancha. Los ensayos ABTS y DPPH también se utilizaron para evaluar su capacidad
antioxidante. También se reporta el contenido mineral de esta verdura después de los tres cocinados,
calculando la contribución del consumo de bimi respecto a las recomendaciones diarias de la EFSA. El
contenido mineral y la composición fitoquímica se evaluaron mediante espectrometría de masas de
plasma acoplado inductivamente (ICP-MS) y cromatografía líquida de alta resolución-espectrometría de
masas (HPLC-MS), respectivamente. Se cuantificaron los principales compuestos fenólicos, la mayoría de
ellos derivados del ácido hidroxicinámico como ácido cafeico, cumárico, ferúlico y sinápico. También se
identificaron tres glucósidos de flavonoides, tres oxilipinas y el glucosinolato glucobrasicina. Se observó
una pérdida significativa de los compuestos fenólicos y una reducción de la actividad antioxidante
después de los tres cocinados. Se encontraron altas pérdidas de ácidos fenólicos y derivados (70%) al
hervir el bimi. El cocinado al vapor y a la plancha también condujo a una pérdida significativa de
compuestos fenólicos (50%).
[EN]Broccolini is a hybrid vegetable between Chinese kale and conventional broccoli. Consequently, it has similar properties to broccoli, but it has a really particular characteristic, its flavour is much softer than broccoli ́s. Nowadays, its consumption has increased and, consequently, there have been released some studies related to its quality properties and the influence of different conventional cooking methods on its nutritional composition. However, changes on its mineral content and phenolic composition originated by its cooking have not been investigated in-depth so far. In this study the phytochemical profile of broccolini is reported before and after boiling, steaming, and griddling cooking methods. ABTS and DPPH assays were also used as screening methods to assess its antioxidant potential. The inorganic content of this vegetable after the three cooking procedures is also reported, calculating the contribution of broccolini consumption to EFSA daily recommendations. The mineral content and phytochemical composition were assessed by inductively coupled plasma-mass spectrometry (ICP-MS) and high performance liquid chromatography-mass spectrometry (HPLC-MS), respectively. The main phenolics were quantified, mostof them being hydroxycinnamic acid derivatives from caffeic, coumaric, ferulic and sinapic acids. Three flavonoid glycosides, three oxylipins and the glucosinolate glucobrassicin were also identified. A significant loss of the phenolic compounds and a reductión of the antioxidant activity were observed after the three cooking methods. High losses of phenolic acids and derivatives (70%) were found when broccolini was boiled. Steaming and griddling also led to a significant loss of phenolics (50%).
[EN]Broccolini is a hybrid vegetable between Chinese kale and conventional broccoli. Consequently, it has similar properties to broccoli, but it has a really particular characteristic, its flavour is much softer than broccoli ́s. Nowadays, its consumption has increased and, consequently, there have been released some studies related to its quality properties and the influence of different conventional cooking methods on its nutritional composition. However, changes on its mineral content and phenolic composition originated by its cooking have not been investigated in-depth so far. In this study the phytochemical profile of broccolini is reported before and after boiling, steaming, and griddling cooking methods. ABTS and DPPH assays were also used as screening methods to assess its antioxidant potential. The inorganic content of this vegetable after the three cooking procedures is also reported, calculating the contribution of broccolini consumption to EFSA daily recommendations. The mineral content and phytochemical composition were assessed by inductively coupled plasma-mass spectrometry (ICP-MS) and high performance liquid chromatography-mass spectrometry (HPLC-MS), respectively. The main phenolics were quantified, mostof them being hydroxycinnamic acid derivatives from caffeic, coumaric, ferulic and sinapic acids. Three flavonoid glycosides, three oxylipins and the glucosinolate glucobrassicin were also identified. A significant loss of the phenolic compounds and a reductión of the antioxidant activity were observed after the three cooking methods. High losses of phenolic acids and derivatives (70%) were found when broccolini was boiled. Steaming and griddling also led to a significant loss of phenolics (50%).