ArticleBioMed research international2013
Bioactive compounds and antioxidant activity of fresh and processed white cauliflower.
Article in BioMed research international, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers.
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Who cites it
36 citing papers in PubMed, 171 citations in OpenAlex.
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- Dietary cauliflower (Brassica oleracea var. botrytis) mitigates benzo[a]pyrene-induced oxidative stress, immune dysfunction, and tissue damage in Nile tilapia.Scientific reports · 2026Article
- Morphological characterization, divergence and disease reaction studies for improvement of mid-late and late maturity genotypes of cauliflower under North-Western Himalayas.Scientific reports · 2026Article
- Biostimulants combination enhance the metabolites content of brassica Oleracea var. Botrytis curds cultivated in the desert region of Basrah Governorate.BMC plant biology · 2026Article
- Influence of Heat Treatment Prior to Fortification on Goitrogenic Compounds, Iodine Stability and Antioxidant Activity in Cauliflower.Foods (Basel, Switzerland) · 2026Article
- Thermal Processing Techniques Differentially Modulate Phytochemicals, Antioxidant Potential, and Genoprotective Effects of Kale (Plants (Basel, Switzerland) · 2025Article
- Compositional profiling and sensory analysis of cauliflower by-products-enriched muffins.Food science & nutrition · 2023Article
- Byproducts of Globe Artichoke and Cauliflower Production as a New Source of Bioactive Compounds in the Green Economy Perspective: An NMR Study.Molecules (Basel, Switzerland) · 2023Article
- The influence of conventional and novel blanching methods on potato granules, phytochemicals, and thermal properties of colored varieties.Frontiers in nutrition · 2023Article
- Cauliflower by-products as functional ingredient in bakery foods: Fortification of pizza with glucosinolates, carotenoids and phytosterols.Current research in food science · 2023Article
- Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched withFoods (Basel, Switzerland) · 2022Article
- Relative evaluation of in-vitro antioxidant potential and phenolic constituents by HPLC-DAD ofHeliyon · 2022Article
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- Impact of Hydrothermal Treatments on Nutritional Value and Mineral Bioaccessibility of Brussels Sprouts (Molecules (Basel, Switzerland) · 2022Article
- Establishment of a stable, effective and universal genetic transformation technique in the diverse species ofFrontiers in plant science · 2022Article
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- Variation in the Accumulation of Phytochemicals and Their Bioactive Properties among the Aerial Parts of Cauliflower.Antioxidants (Basel, Switzerland) · 2021Article
- Genome-wide prediction of cauliflower miRNAs and lncRNAs and their roles in post-transcriptional gene regulation.Planta · 2021Article
- Review
Corrections and comments
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Authors and funding
2 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Brassica species are very rich in health-promoting phytochemicals, including phenolic compounds, vitamin C, and minerals. The objective of this study was to investigate the effect of different blanching (i.e., water and steam) and cooking (i.e., water boiling, steam boiling, microwaving, and stir-frying) methods on the nutrient components, phytochemical contents (i.e., polyphenols, carotenoids, flavonoid, and ascorbic acid), antioxidant activity measured by DPPH assay, and phenolic profiles of white cauliflower. Results showed that water boiling and water blanching processes had a great effect on the nutrient components and caused significant losses of dry matter, protein, and mineral and phytochemical contents. However, steam treatments (blanching and cooking), stir-frying, and microwaving presented the lowest reductions. Methanolic extract of fresh cauliflower had significantly the highest antioxidant activity (68.91%) followed by the extracts of steam-blanched, steam-boiled, stir-fried, and microwaved cauliflower 61.83%, 59.15%, 58.93%, and 58.24%, respectively. HPLC analysis revealed that the predominant phenolics of raw cauliflower were protocatechuic acid (192.45), quercetin (202.4), pyrogallol (18.9), vanillic acid (11.90), coumaric acid (6.94), and kaempferol (25.91) mg/100 g DW, respectively.
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Registered trials
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