Improvement of the content in bioaccessible lipophilic micronutrients in raw and processed drumstick leaves (Moringa oleifera Lam.)

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Improvement of the content in bioaccessible lipophilic micronutrients in raw and processed drumstick leaves (Moringa oleifera Lam.)

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作者：Wichien Sriwichai^a ; Myriam Collin^b ; Timothy J. Tranbarger^b ; Jacques Berger^a ; Sylvie Avallone^c ; ^{sylvie.avallone@supagro.fr" class="auth_mail" title="E-mail the corresponding author}
关键词：Cooking ; Vitamin retention ; In vitro digestion ; Food destructuration ; Diffusion
刊名：LWT - Food Science and Technology
出版年：2017
出版时间：January 2017
年：2017
卷：75
期：Complete
页码：279-285
全文大小：1891 K

文摘

•: Steaming improves the contents in bioaccessible lipophilic micronutrients of drumstick leaves.
•: Sterilization, drying plus grinding increase greatly the bioaccessible carotenoid and tocopherol contents.
•: Frying opens the cells but degrades the compounds by intense temperature.

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