Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes
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- 作者：Jinhu Tiana ; Jianle Chena ; Feiyan Lva ; b ; Shiguo Chena ; chenshiguo210@163.com" class="auth_mail" title="E-mail the corresponding author ; Jianchu Chena ; Donghong Liua ; Xingqian Yea ; psu@zju.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Purple-fleshed potato ; Domestic cooking ; Phytochemical ; Antioxidant activity ; Correlation
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PB
- 页码：1264-1270
- 全文大小：563 K
文摘
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Domestic cooking methods on phytochemicals and antioxidant activity were systemic evaluated.
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Stir-frying and air frying on phytochemicals and antioxidant were first studied.
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Antioxidant activity was well accordance with total phenolic while showed least accordance with vitamin C.