Nutritional quality of sous vide cooked carrots and brussels sprouts

Emma Chiavaro, Teresa Mazzeo, Attilio Visconti, Chiara Manzi, Vincenzo Fogliano, Nicoletta Pellegrini*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

30 Citations (Scopus)


Phytochemicals (carotenoids, phenolic compounds, and ascorbic acid) and antioxidant capacity (measured by TEAC, FRAP, and TRAP assays) were evaluated on carrots and Brussels sprouts sous vide processed and then stored refrigerated for 1, 5, and 10 days and compared with the corresponding raw and oven-steamed products. Data showed that sous vide cooked carrots had higher amounts of carotenoids, phenolic compounds, and ascorbic acid than steamed products, and only a slight decrease of phenolic compounds was recorded during sous vide storage. Contrasting results were obtained on sous vide processed Brussels sprouts: higher carotenoid amounts and TEAC and TRAP values and lower phenolic compounds, ascorbic acid, and FRAP values were exhibited by sous vide in comparison with steamed samples. Phytochemicals and TAC also decreased during Brussels sprout sous vide storage with the exception of carotenoids. The results of this study demonstrated that sous vide preparation can preserve and/or enhance the nutritional quality of carrots, which remain a good source of carotenoids also after long refrigerated storage, whereas the same treatment could be recommended as an alternative to oven-steaming in the preparation of Brussels sprouts for short-term maintenance to avoid a large ascorbic acid depletion.

Original languageEnglish
Pages (from-to)6019-6025
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Issue number23
Publication statusPublished - 13 Jun 2012
Externally publishedYes


  • antioxidant capacity
  • Brussels sprouts
  • carotenoids
  • carrots
  • phenolic compounds
  • sous vide
  • steaming


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