Comparative study of the phytochemical and mineral composition of fresh and cooked broccolini

Broccolini is originated from crossing the regular broccoli with Chinese kale. Consequently, it has similar properties to these vegetables, but other very particular characteristics. Its consumption has increased in the last few years and, consequently, there have been some studies related to its quality parameters and the influence of different cooking methods. Nevertheless, changes on its phenolic composition and mineral content originated by its cooking have not been investigated in-depth so far. Here we report the phytochemical profile of broccolini before and after boiling, steaming, and griddling cooking treatments. The mineral content and phytochemicals were assessed by inductively coupled plasma-mass spectrometry (ICP-MS) and high performance liquid chromatography-mass spectrometry (HPLC-MS), respectively. The main phenolics (mainly hydroxycinnamic acid derivatives from caffeic, coumaric, ferulic and sinapic acids) were quantified. Three oxylipins, three flavonoid glycosides and the glucosinolate glucobrassicin were also identified. ABTS and DPPH assays were also used as screening methods to assess the antioxidant potential of broccolini. A significant loss of the phenolic compounds and a reduction of the antioxidant activity were observed after the three cooking methods. Clear disadvantages were detected when broccolini was boiled, namely high losses of phenolic acids and derivatives (70%). Steaming and griddling also led to a significant loss of phenolics (50%) from fresh broccolini. The mineral content of this vegetable after domestic cooking procedures is also reported for the first time, calculating the contribution of broccolini consumption to official daily recommendations.