Domestic cooking effects on nutritional quality and phytochemical contents of zinc biofortified Lepidium sativum L. sprouts.

Ben Farhat, Mouna; Mehdaoui, Yasmina; Selmi, Sawsen; Saidani-Tounsi, Moufida; Abdelly, Chedly

The impact of the common cooking practices on the nutritional value and the antioxidant contents of Lepidium sativum zinc biofortified sprouts was assessed in the present investigation. Garden cress sprouts showed an increase of dry matter, ash, proteins, carbohydrates, sodium, iron and zinc contents according to the applied cooking process. Antinutrient and pigment contents (chlorophylls, carotenoids and anthocyans) were diminished by applying various cooking treatments. A significant drop of total phenolic (25.57 – 60.87%) and total flavonoid contents (58.04 – 71.86%), catechin hydrate (81.90 – 96.15%), sinapic acid (62.44 – 84.79%), myricitin (97.62 – 99.12%) and rutin (52.83 – 83.41%) was detected in cooked plant material. Nevertheless, cooking practices raised the caffeic acid contents by 21.97 to 29.74% and boil and steam cooking increased the chlorogenic acid amounts by 1.89% and 9.28%, respectively. Microwaving favored an improvement of the antioxidant performances. Overall, Microwaving permitted good nutrients retention along with the best antioxidant performances.

CAROTENOID analysis; CHLOROPHYLL analysis; COOKING; FOOD quality; NUTRITIONAL value; RUTIN; RESEARCH funding; FLAVONOIDS; ZINC compounds; PHYTOCHEMICALS; DESCRIPTIVE statistics; SEEDS; IRON compounds; CARBOCYCLIC acids; ANTIOXIDANTS; DIETARY proteins; DIETARY carbohydrates; SODIUM compounds; MICROWAVES; BIOFORTIFICATION

International Journal of Environmental Health Research, 2025, Vol 35, Issue 1, p105

0960-3123

Academic Journal

10.1080/09603123.2024.2345376