Determination of several families of phytochemicals in different pre-cooked convenience vegetables: effect of lifetime and cooking

Abstract

Phytochemicals content, including several families such as phenolic acids, isoflavones, flavones, flavonols, isothiocyanates, and glucosinolates, was determined in pre-cooked convenience vegetables by ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS). It was observed that there is not a common behavior of the individual concentration of phytochemicals during the lifetime and cooking of the matrix, and compounds change their concentration without a specific trend. It was observed that neither lifetime nor cooking process have significant effects on the total content of phytochemicals except in broccoli, although some changes in the individual content of the target compounds were observed, suggesting that interconversion processes could be performed during the lifetime and/or cooking process of the product.

• Cooking
• glucosinolates
• isothiocyanate
• phenolic compounds
• UHPLC-QqQ-MS/MS
• vegetables

Supplementary material available online

Supplementary Tables S1–S7 and Figure S1