Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves

This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total antioxidant capacity of the fresh and cooked leaves was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical sc...

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Detalles Bibliográficos
Autores principales: Gunathilake, K. D. Prasanna P., Ranaweera, K. K. D. Somathilaka, Rupasinghe, H. P. Vasantha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6162770/
https://www.ncbi.nlm.nih.gov/pubmed/30200223
http://dx.doi.org/10.3390/antiox7090117

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6162770/
https://www.ncbi.nlm.nih.gov/pubmed/30200223
http://dx.doi.org/10.3390/antiox7090117

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