Influence of microwave bag vs. conventional microwave cooking on phytochemicals of industrially and domestically processed broccoli

•The effect of microwave-bag cooking method on main bioactive compounds of broccoli was evaluated for the first time.•Microwave-bag cooking preserved total glucosinolate content and antioxidant capacity compared to conventional microwaving.•In microwave cooking the volatilization phenomenon could predominate over the thermal degradation of glucosinolates.•Hydroxycinnamic acids content was reduced during cooking, regardless of microwaving method applied.•The microwave-bag cooked florets showed indeed a greater reduction in the microbial counts than conventionally cooked.