EFFECT OF FOOD PROCESSING METHODS ON THE BIOACTIVE COMPOUND OF CAULIFLOWER

Abstract

brassica species are very rich in health-promoting phytochemicals, like phenolic compounds and vitamin C. The target of the present study was to determine the effect of different processing methods (boiling for 4min, boiling for 6min., steaming, microwaving for 2min, microwaving for 3min. and frying) on the nutrient components, phytochemical contents (vitamin C,TPC,TFC, total carotenoids) and antioxidant activity (DPPH) of white Cauliflower. Results showed that boiling process had a great negative effect on the nutrient components and caused significant losses of dry matter, protein, minerals and phytochemical contents. On the other hand, microwave showed the lowest reductions followed by frying and steam treatment. Methanol extract of fresh Cauliflower had the highest antioxidant activity (59.22%) followed by the extracts of microwave (2 and 3min) and frying process 52.21%, 50.83%, 48.72%, respectively. While steam and boiling (4 and 6 min.) Cauliflower recorded 42.49%, 28.55 % and 25.24%, respectively.