Antioxidant activity and content of iodine and selected goitrogenic compounds in iodine-fortified dried cauliflower

Iodine content (mg kg−1), goitrogenic compounds: progoitrin, glucobrassicin, gluconapin, sinigrin, and indole-3-carbinol, antioxidant activity tested in ABTS and DPPH tests (% before drying) measured in iodine-fortified cauliflower tested after preparation and storage. Heat treatment of cauliflower before fortification is cooking in boiling water covered (100 °C; 15 min), cooking in boiling water uncovered (100 °C; 15 min), steamed (100 °C; 100% steam/10 min) in a convection oven (Rational, Landsberg am Lech, Germany). Storage conditions are 4 ± 1 °C, 21 ± 1 °C or 40 ± 1 °C and 60% of humidity during 90 days.