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Type: Artigo de periódico
Title: Cooking Techniques Improve The Levels Of Bioactive Compounds And Antioxidant Activity In Kale And Red Cabbage
Author: Murador
Daniella Carisa; Mercadante
Adriana Zerlotti; de Rosso
Veridiana Vera
Abstract: The aim of this study is to investigate the effects of different \home cooking techniques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compounds (carotenoids, anthocyanins and phenolic compounds) determined by high-performance liquid chromatography coupled with photodiode array and mass spectrometry detectors (HPLC-DAD-MSn), and on the antioxidant activity evaluated by ABTS, ORAC and cellular antioxidant activity (CAA) assays. The steaming technique resulted in a significant increase in phenolic content in kale (86.1%; p < 0.001) whereas in red cabbage it was significantly reduced (34.6%; p < 0.001). In the kale, steaming resulted in significant increases in antioxidant activity levels in all of the evaluation methods. In the red cabbage, boiling resulted in a significant increase in antioxidant activity using the ABTS assay but resulted in a significant decrease using the ORAC assay. According to the CAA assay, the stir-fried sample displayed the highest levels of antioxidant activity. (C) 2015 Elsevier Ltd. All rights reserved.
Subject: Green Vegetables
Country: OXFORD
Citation: Cooking Techniques Improve The Levels Of Bioactive Compounds And Antioxidant Activity In Kale And Red Cabbage. Elsevier Sci Ltd, v. 196, p. 1101-1107 APR-2016.
Rights: embargo
Identifier DOI: 10.1016/j.foodchem.2015.10.037
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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