Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli

Cooking vegetables in microwave bags is becoming a popular domestic cooking method, being relevant to know how this method affects health-promoting phytochemicals of staples such as broccoli. The aim work was study the effect bag versus conventional microwaving on bioactive compound content (glucosinolates and hydroxycinnamic acid derivatives) other quality parameters (such antioxidant capacity, mineral microbial load) broccoli florets. influence time compounds also evaluated. carried out two independent experiments; using intact preprocessed industry. Microwave cooked for 5 min (following label recommendation) showed higher glucosinolate retention compared microwaving. Results suggest that volatilization could be an important phenomenon reduction glucosinolates during Glucosinolate profile did not change after cooking, regardless applied. Furthermore, presented capacity (by DPPH assay) than microwaved Hydroxycinnamic derivatives reduced Altogether, use novel retains main components This option fast, easy considerably clean fulfill modern consumer needs.