Impact of cooking treatments on nutritional quality, phytochemical composition and antioxidant properties of Lepidium sativum L. seeds

Lepidium sativum seeds were submitted to different cooking treatments (Dry heating, micowaving, grilling) and the nutritional value, the phytochemical profile and the antioxidant properties were evaluated. Domestic cooking treatments resulted in a reduction of proteins (5.07–9.44%), gross energy (2.21–3.24%), sodium (7.30-43.35%), potassium (3.34–6.76%), tanins (8.70-19.57%) and flavonoids (34.41–53.76%) and in an increase of ash content (3.39–7.16%), the DPPH scavenging activity (11.25–32.60% and the ferric reducing power (25.27–28.55%). Also, an increase of carbohydrates (4.09, 11.50%) and phosphorus (13.12, 13.13%) and a decrease of calcium (3.56, 6.50%) and phytates (9.65, 12.07%) were obtained by dry heating and grilling. Moreover, microwaving and grilling caused a decrease of iron content (23.60, 20.63%) and an augmentation of the total polyphenol content (9.37, 19.16%) and the total antioxidant capacity (16.05, 16.50%). Globally, dry heating revealed amelioration of nutritional quality and antioxidant properties and maximum nutrient and antioxidants retention.