Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

The results obtained herein suggest that Brassica stalks are as nutritious and healthy as the florets or leaves, which are more commonly consumed as part of our diet. In addition, this study demonstrates the potential of Brassica co-products as a resource for the extraction of antioxidant compounds and opens new commercial opportunities for their use beyond their current applications in the food industry. The results also highlight that these compounds are mostly lost during processing and that the processing conditions should be carefully optimized to minimize their degradation.