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The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables

Author(s) : Turkmen N., Sari F., Velioglu YS.
Date : Dec, 2005
Source(s) : Food Chemistry #93:4 p713-718
Adresse : Addresses: Velioglu YS (reprint author), Ankara Univ, Fac Engn, Dept Food Engn, TR-06110 Ankara Turkey Ankara Univ, Fac Engn, Dept Food Engn, TR-06110 Ankara Turkey E-mail Addresses: velioglu@eng.ankara.edu.tr Publisher: ELSEVIER SCI LTD, THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND, http://www.elsevier.nl Discipline: FOOD SCIENCE/NUTRITION CC Editions/Collections: Agriculture, Biology & Environmental Sciences (ABES) IDS Number: 939BD

Effects of microwave and conventional cooking methods were studied on total phenolics and antioxidant activity of pepper, squash, green beans, peas, leek, broccoli and spinach. Total phenolics content of fresh vegetables ranged from 183.2 to 1344.7 mg/100 g (as gallic acid equivalent) on dry weight basis. Total antioxidant activity ranged from 12.2% to 78.2%. With the exception of spinach, cooking affected total phenolics content significantly (p < 0.05). The effect of various cooking methods on total phenolics was significant (p < 0.05) only for pepper, peas and broccoli. After cooking, total antioxidant activity increased or remained unchanged depending on the type of vegetable but not type of cooking.

Source : Pubmed

 

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