Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage
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- 作者：Daniella Carisa Muradora ; danicarisa@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Adriana Zerlotti Mercadanteb ; azmercadante@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Veridiana Vera de Rossoa ; veriderosso@yahoo.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Carotenoids ; Anthocyanins ; Phenolic compounds ; Antioxidant activity ; Cooked vegetable ; Cooking technique
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 April 2016
- 年：2016
- 卷：196
- 期：Complete
- 页码：1101-1107
- 全文大小：310 K
文摘
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Raw kale showed the highest concentration of carotenoids.
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Steamed red cabbage showed the highest concentration of anthocyanins.
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Steaming led to an increase in polyphenols in kale and a reduction in red cabbage.
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Boiling led to decreases in anthocyanin and polyphenol levels.
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Steaming and stir-frying techniques improved antioxidant activity levels in vegetables.