Karla Denice A.

Inso
2013 - 00224
ENG 10 - G
The effect of Thermal Processing on the Antioxidant Potential, Nutrient and
Phytochemical Content of Flower Vegetables
Sentence Outline of the Review on Related Literature
I. Various researches were conducted in evaluating the effect of thermal processing
on the ntioxidant potential, nutrient and phytochemical contents on different
vegetables .
A. Results obtained from the different studies varied from one thermal procedure
to another as well as on the variety and type of vegetable used.
i. According to Raupp, D. Et al (2011), drying of beet under high temperatures
results to higher antioxidant content compared to beets dried under moderate
to mild temperatures.
ii. In the study conducted by Adesina, K and Arinola S.O on the
Tetracarpidium conophrum, also known as the African walnut (2014),
Boiling and roasting decrease the amount of some proximate composition of
the nut while the phyotchemical content decreases when boiled and increases
when roasted.
iii. Moist cooking such as boiing and steaming had higher ability to preserve
the anti-oxidant components of carrots and courgettes, and broccoli
compared to dry cooking such as frying (Chiavaro, E. et. al. 2008).
B. Antioxidant potential, nutrient, and phytochemicals content of different flower
vegetables are discussed in different literature separately.
i. In the study conducted by Bengtsson, G. et al. (2009) on the different
varieties of Cauliflower, blanching and boiling result to decrease the
antioxidant potential while steaming results to less loss of antioxidant
components of the vegetable.
ii. One of the vegetables used in the study conducted by Chiavaro, E. et. al.
(2008) was broccoli in which steaming and blanching prevents tremendous
loss of anti-oxidant component of the vegetable compared to frying the
vegetable.
II. The standard procedures set by the Association of Official Analytical Chemist
(AOAC) were used by majority of the studies for identifying the proximate analysis,
nutrient components, antioxidant potential and phytochemical components of
different vegetables (Adesina, K and Arinola S.O. 2014, Bengstsson, G. Et all, 2009,
Chiavaro, E, et. Al. 2009, and Raupp, D. Et al. 2011).
III. The studies conducted before showed the possible contribution of different
vegetables on the nutritional adequacy of an individual once such vegetables were
consumed.
IV. There are no studies that have been conducted which completely discusses the
effect of thermal processing on the three categories stated earlier ; as well as on the
different indigenous flower vegetables found in the Philippines.

REFERENCES:
Arinola, S. O., & Adesina, K. (2014). Effect of Thermal Processing on the Nutritional,
Antinutritional,
and
Antioxidant
Properties
ofTetracarpidium
conophorum(African Walnut). Journal of Food Processing, 2014, 1-4.
doi:10.1155/2014/418380
Bengtsson, G. B., Borge, G. I., Hansen, M., Wicklund, T., & Volden, J.Bengtsson, G.
B. (2009). Processing (blanching, boiling, steaming) effects on the content of
glucosinolates and antioxidant-related parameters in cauliflower (Brassica
oleracea L. ssp. botrytis). LWT - Food Science and Technology, 42(1), 63-73.
doi:10.1016/j.lwt.2008.05.018
Chiavaro, E.,Miglio, C., Visconti, A., Fogliano, V., & Pellegrini, N. (2008). Effects of
Different Cooking Methods on Nutritional and Physicochemical Characteristics
of Selected Vegetables. J. Agric. Food Chem. Journal of Agricultural and Food
Chemistry, 56(1), 139-147. doi:10.1021/jf072304b
Raupp, D. D., Rodrigues, E., Rockenbach, I. I., Carbonar, A., Campos, P. F., Borsato,
A. V., & Fett, R. (2011). Effect of processing on antioxidant potential and total
phenolics content in beet (Beta vulgaris L.). Cincia E Tecnologia De Alimentos
Cinc. Tecnol. Aliment., 31(3), 688-693. doi:10.1590/s0101-20612011000300021