Effects of Domestic Cooking Methods on Physicochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review

Abstract

ABSTRACT Vegetables are an excellent source of biologically active compounds and natural antioxidants, such as phenols, carotenoids and chlorophyll, etc. But most vegetables are eaten after cooking. Domestic cooking methods include boiling, steaming, microwaving, roasting, frying, and sous-vide. These cooking methods lead to changes in the nutritional and processing characteristics of vegetables, but only some of the changes are desirable. There are many reports on cooking various vegetables, but the summary of these aspects is relatively few and not comprehensive. Therefore, we recognize the need to update the quality, nutritional composition, chemical properties and health benefits of vegetables. We reviewed the results of many studies that evaluated the effects of different cooking methods on the physicochemical, nutritional characteristics, and antioxidant activity of different varieties of vegetables. Studies have shown that although cooking can cause the degradation of certain biologically active compounds, the denaturation of antioxidant and the decline of sensory properties, it is also possible to preserve and protect bioactive compounds and their antioxidant activity through appropriate cooking methods. Therefore, the selection of appropriate cooking methods and conditions is crucial for the optimal sensory properties of the selected vegetables and the content of beneficial compounds.