Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/235224
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-MS(n)), 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.
Subject: Anthocyanins
Antioxidant Activity
Carotenoids
Cooked Vegetable
Cooking Technique
Phenolic Compounds
Citation: Food Chemistry. v. 196, p. 1101-1107, 2016-Apr.
Rights: embargo
Identifier DOI: 10.1016/j.foodchem.2015.10.037
Address: http://www.ncbi.nlm.nih.gov/pubmed/26593594
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

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