Monitoring of Chlorogenic Acid and Antioxidant Capacity of Solanum melongena L. (Eggplant) under Different Heat and Storage Treatments

Solanum melongena L., also known as eggplant, is a widely consumed vegetable and it is well-known for its beneficial antioxidant properties, due to phenolic compounds. In this work, the influence of different cooking procedures on the content of chlorogenic acid was evaluated on eggplant samples of...

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Detalles Bibliográficos
Autores principales: Šilarová, Petra, Boulekbache-Makhlouf, Lila, Pellati, Federica, Česlová, Lenka
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680626/
https://www.ncbi.nlm.nih.gov/pubmed/31330814
http://dx.doi.org/10.3390/antiox8070234

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6680626/
https://www.ncbi.nlm.nih.gov/pubmed/31330814
http://dx.doi.org/10.3390/antiox8070234

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