Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Thermal Processing via Air Frying Improves the Antioxidant Properties of Brassica Vegetables

Version 1 : Received: 31 January 2023 / Approved: 2 February 2023 / Online: 2 February 2023 (02:03:51 CET)

A peer-reviewed article of this Preprint also exists.

Nandasiri, R.; Semenko, B.; Wijekoon, C.; Suh, M. Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of Brassica Vegetables. Antioxidants 2023, 12, 490. Nandasiri, R.; Semenko, B.; Wijekoon, C.; Suh, M. Air-Frying Is a Better Thermal Processing Choice for Improving Antioxidant Properties of Brassica Vegetables. Antioxidants 2023, 12, 490.

DOI: 10.3390/antiox12020490

Abstract

Brassica vegetables has demonstrated many health benefits over the years due to its composition of phenolic, flavonoid, and glucosinolate content. However, these bioactive molecules can be easily depleted during gastronomic operations. Therefore, a sustainable method which improves the phenolic content and antioxidant activity is required at large for the processors and consumers. Thermal processing has demonstrated as a method to improve the phenolic content and antioxidant status of Brassica vegetables. In the current study four different thermal processing methods, including freeze drying, sauteing, steam and air frying, were employed for five different Brassica vegetables, including kale, broccoli sprout, brussels sprout, red cabbage, and green cabbage. Total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities were assessed using radical scavenging activity (DPPH and ABTS•+), reducing power (FRAP), and chelating ability of the metal ions. Among tested, air frying at 160oC for 10 minutes showed the highest TPC, TFC, and antioxidant activity of the Brassica vegetables, while sautéing showed the lowest. Steam treatment was preferred over the freeze-drying treatment. Within the vegetables tested, both kale and broccoli sprout contained higher antioxidants properties in most processing treatment employed. Results also indicated that there is a strong correlation between TPC, TFC, and the antioxidant activity (p<0.05). This study indicates that air frying could be a choice of sustainable thermal processing method for improving biomolecules for Brassica vegetables.

Keywords

Thermal processing, Brassica vegetables, Kale, Broccoli sprout, Air frying, antioxidants

Subject

LIFE SCIENCES, Other

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