Determination of effect of sous vide cooking on antioxidant capacity of zucchini and green bean

In the first section, the effects of three cooking methods as boiling, steaming and Sous vide (SV) on the colour properties, total phenolics, total carotenoids, and vitamin C contents, DPPH radical scavenging activity and FRAP of the zucchuni and green bean samples were determined. In the second section, the SV technique was applied and the samples stored in the refrigerator for 10 days were analysed at certain intervals in terms of the studied parameters to investigate the variations during the storage. The cooking methods was determined to lead a reduction in the lightness of the vegetables. The effects of cooking methods on the studied parameters were found to differ according to the cooking methods and vegetables. The total carotenoids content and antioxidant capacity of the boiled zucchini samples were found to be higher than other samples wheras the steamed bean samples were found to had higher values than other samples. The loss in total phenolic compounds was lower in the SV technique than other cooking techniques. The samples applied SV technique were found to have higher amounts of vitamin C than other samples. The lightness of the vegetables stored at the refrigerator was determined to increase. After 10 days of storage, non-significant increase in the DPPH values of the zucchini samples was observed, whereas non-significant reduction in the total carotenoids, total phenolic compounds, and FRAP values were observed. A significant reduction in the the contents of vitamin C and total carotenoids and antioxidant capacity of the bean samples were determined.