Métodos de cocção e efeito sobre os teores de compostos bioativos e de antioxidantes nos alimentos: revisando as evidências científicas

Abstract

Vegetables and fruits when composing the basis of the diet of individuals provide a good amount of carbohydrates, dietary fiber, minerals and vitamins, as well as antioxidants and bioactive compounds that can be potential protective factors and act in the treatment of diseases. However, it is known that pre-preparation techniques as well as cooking methods can directly influence the nutritional composition of these foods, which may cause a reduction or increase in bioactive compounds and micronutrients. However, in the literature it is still controversial what are the effects of cooking methods on the content and bioavailability of bioactive compounds and antioxidants in food. Therefore, the aim of this study was to review the scientific evidence regarding the effect of cooking methods on the content of bioactive compounds and antioxidants in foods. Bibliographic searches were performed in the databases through the following keywords: bioavailability, nutrient, bioactive compounds, cooking, preparation methods, with the time frame used was from 2013 to 2023. From the literature review, 82 articles were found, so that after applying the eligibility criteria and exclusion of duplicate articles, 14 articles were included that discussed boiling (n=12), steaming (n=10), microwave cooking (n=9) and pressure-cooking (n=4). Steaming was more effective in preserving the amounts of phenolic compounds, total carotenoids, some subtypes such as cryptoxanthin, lutein and zeaxanthin, as well as the total of flavonoids and anthocyanins, by obtaining lower rates of reduction of this compound when compared to boiling, microwave and pressure. In parallel, all four methods caused similar rates of reduction of vitamins A and C, as well as total glucosinolates. On the other hand, boiling and microwave cooking were shown to be more efficient in preserving the antioxidant activity of foods. In addition, there is a need for more studies with more food diversity to evaluate the effects according to food groups.