Thermal Processing Techniques Differentially Modulate Phytochemicals, Antioxidant Potential, and Genoprotective Effects of Kale (<i>Brassica oleracea</i> var. <i>acephala</i>) and Chard (<i>Beta vulgaris</i> L. var. <i>cycla</i>).

ABSTRACT: Thermal processing alters the nutritional and functional properties of vegetable food. In this study, using electrophoretic, spectrophotometric, and statistical analyses, we analyzed the effects of boiling, blanching, steaming, and blanching followed by pan-frying and air-frying on the concentration of bioactive compounds in kale and chard, and the biological effects of their extracts. In addition to analyzing the vegetable tissues, the residual water remaining after thermal processing was also examined to assess the nutritional potential of this often overlooked and typically discarded by-product. The residual cooking water had the highest antioxidant capacity, according to ABTS, DPPH, and FRAP assays (57.83% ± 18.16%, 33.58% ± 16.55%, and 81.58% ± 0.78% for kale and 74.53% ± 4.56%, 13.62

SUBMITTER: Frlin M 

PROVIDER: S-EPMC12737114 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature