Effect of Boiling on the Antioxidant Potential of Cabbage Varieties

The aim of this study was to investigate the effect of boiling cooking method on the total polyphenolic content, ascorbic acid concentration, pigments amount and total antioxidant activity of four cabbage varieties (De Buzau cabbage, Buzoiana cabbage, Magura cabbage and De Isalnita cabbage) from Buzau, Romania. As we expect, fresh vegetables presented greater antioxidant capacity than boiled vegetables. For all cooked vegetables, the parameters (polyphenols, ascorbic acid, chloropyll, carotenoids and antioxidant activity) decrease with increase of boiling time. After 15 minutes of boiling, content in nutrients fell below 50%