Effect of different cooking regimes on rhubarb polyphenols

Polyphenolic components, such as anthraquinones and stilbenes, from species of the genus Rheum have been shown to have a range of bioactivities relevant to human health. This paper outlines the polyphenolic composition of edible petioles of garden rhubarb (Rheum rhapontigen) and describes the effects of common cooking methods on total polyphenolic content, anthocyanin content and total antioxidant capacity.

Most cooking regimes (fast stewing, slow stewing and baking) except blanching increased total polyphenol content and overall antioxidant capacity, compared to the raw material. The patterns of anthocyanin content and total polyphenol content between the different cooking regimes suggested a balance between two processes; cooking facilitated the release of polyphenol compounds from the rhubarb but also caused breakdown of the released compounds.

Baking and slow stewing offered the best maintenance of colour through preservation of anthocyanin and the highest antioxidant capacity. Baking for 20 min provided well-cooked rhubarb with the highest antioxidant capacity and the highest anthocyanin content, which is important for the aesthetic quality of the dish.

Liquid chromatography–mass spectrometric (LC–MS) analysis putatively identified over 40 polyphenol components in raw rhubarb, including anthraquinone, stilbene, anthocyanin and flavonol derivatives. Baking caused selective effects on the stability of the different polyphenol components. Initially, the yield of all components increased but there was a drastic decline in the relative stability of anthraquinone aglycones with increasing cooking time and initial evidence for the turnover of other anthraquinone derivatives was obtained.