Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/236031
Type: Artigo de periódico
Title: Alterations In Phenolic Compound Levels And Antioxidant Activity In Response To Cooking Technique Effects: A Meta-analytic Investigation.
Author: Murador, Daniella
Braqa, Anna Rafaela
Da Cunha, Diogo
de Rosso, Veridiana
Abstract: The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52).
Subject: Antioxidant Activity
Cooked Vegetable
Cooking Technique
Phenolic Compound
Polyphenol
Rights: embargo
Identifier DOI: 10.1080/10408398.2016.1140121
Address: http://www.ncbi.nlm.nih.gov/pubmed/26858038
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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