Abstract
Agave flowers are of great importance in traditional Mexican cuisine due to their flavor and nutritional properties. In this study, we evaluated the effect of three cooking methods: stir-frying, boiling, and steaming on the physicochemical, bioactive, and antioxidant properties of Agave salmiana flowers. Additionally, we evaluated the bioaccessibility of the bioactive compounds. Overall, cooking methods decreased (p<0.05) up to 35% of the physicochemical properties and up to 60% of the bioactive compounds and antioxidant capacity of agave flowers. However, steaming was the method that best preserved the physicochemical and functional properties of the flowers—furthermore, stir-frying increased (p<0.05) up to 52% the bioaccessibility of chlorophyll and carotenoids. Our results contribute to selecting the cooking method that best preserves the properties of agave flowers when used as an ingredient in developing dishes and processed products.
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