Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments

The study aimed to assess the influence of three cooking methods (boiling, steaming, and microwave-cooking) on (i) composition in individual phenolic compounds, (ii) total phenolic content (TPC), and (iii) total antioxidant activity (TAA) of eight Mediterranean wild edible species (Asparagus acutifo...

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Detalles Bibliográficos
Autores principales: Sergio, Lucrezia, Boari, Francesca, Pieralice, Maria, Linsalata, Vito, Cantore, Vito, Di Venere, Donato
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554971/
https://www.ncbi.nlm.nih.gov/pubmed/32962154
http://dx.doi.org/10.3390/foods9091320

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7554971/
https://www.ncbi.nlm.nih.gov/pubmed/32962154
http://dx.doi.org/10.3390/foods9091320

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