Effects of Cooking Techniques on Antioxidant Enzyme Activities of Some Fruits and Vegetables


Abstract: Aim: The aim of this study was to investigate possible effects of cooking techniques on antioxidant enzyme activities in broccoli, tomato, red cabbage, parsley, carrot, green pepper, lemon, onion, and garlic, which are consumed frequently in our daily diet. Materials and Methods: Superoxide dismutase (SOD), glutathione peroxidase (GSH-Px) and catalase (CAT) activities were measured in fresh and thermally treated (boiling, microwaving and baking) fruits and vegetables. Results: When compared to raw vegetables, SOD, CAT and GSH-Px activities were found to diminish in most of the thermally treated vegetables except tomato, in which GSH-Px and CAT activities were found to increase. Our results show that antioxidant enzyme activities decrease in most of the fruits and vegetables after they are thermally treated, except in the tomato, in which increases are observed. It is possible that this property of the tomato is one of the reasons for its increased bioavailability after being thermally treated. We think that lycopene transfers from trans form to cis form, which is a more bioactive form, after being thermally treated. Conclusions: We suggest that fruits and vegetables should be consumed raw if possible and tomatoes after thermal treatment.

Keywords: Antioxidant enzymes, influence of cooking

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