Cargando…

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...

Descripción completa

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

Ejemplares similares

Quality and Safety of Ready-to-Eat Golden Thistle (Scolymus hispanicus L.): A New Product for Traditional Italian Dishes
por: Sergio, Lucrezia, et al.
Publicado: (2023)

Characterization of Bioactive Phenolics and Antioxidant Capacity of Edible Bean Extracts of 50 Fabaceae Populations Grown in Thailand
por: Tungmunnithum, Duangjai, et al.
Publicado: (2021)

Phytochemicals and antioxidant capacity of some tropical edible plants
por: Hong, Heeok, et al.
Publicado: (2018)

Antioxidant Activity, Total Phenolics and Flavonoid Contents of some Edible Green Seaweeds from Northern Coasts of the Persian Gulf
por: Farasat, Massoumeh, et al.
Publicado: (2014)

Targeted Phenolic Characterization and Antioxidant Bioactivity of Extracts from Edible Acheta domesticus
por: Nino, Maria Catalina, et al.
Publicado: (2021)

Phenolic Extracts from Wild Olive Leaves and Their Potential as Edible Oils Antioxidants
por: Lafka, Theodora-Ioanna, et al.
Publicado: (2013)

Antioxidant capacity, phytochemical profiles, and phenolic metabolomics of selected edible seeds and their sprouts
por: Liu, Hong-Yan, et al.
Publicado: (2022)

Antioxidant Capacity and the Correlation with Major Phenolic Compounds, Anthocyanin, and Tocopherol Content in Various Extracts from the Wild Edible Boletus edulis Mushroom
por: Vamanu, Emanuel, et al.
Publicado: (2013)

Carbon Fluxes between Primary Metabolism and Phenolic Pathway in Plant Tissues under Stress
por: Caretto, Sofia, et al.
Publicado: (2015)

Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains
por: Starzyńska-Janiszewska, Anna, et al.
Publicado: (2022)

Antioxidant Properties, Bioactive Compounds Contents, and Chemical Characterization of Two Wild Edible Mushroom Species from Morocco: Paralepista flaccida (Sowerby) Vizzini and Lepista nuda (Bull.) Cooke
por: Erbiai, El Hadi, et al.
Publicado: (2023)

Changes in Arsenic Speciation in Wild Edible Fungi after Different Cooking Processes and Gastrointestinal Digestion
por: Liu, Yang, et al.
Publicado: (2023)

Screening of antimicrobial, antioxidant properties and bioactive compounds of some edible mushrooms cultivated in Bangladesh
por: Chowdhury, Mohammed Mehadi Hassan, et al.
Publicado: (2015)

Anthocyanin Characterization, Total Phenolic Quantification and Antioxidant Features of Some Chilean Edible Berry Extracts
por: Brito, Anghel, et al.
Publicado: (2014)

Bioactive Compounds and Aroma Profile of Some Lamiaceae Edible Flowers
por: Marchioni, Ilaria, et al.
Publicado: (2020)

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant
por: Thuengtung, Sukanya, et al.
Publicado: (2020)

Some More Wild Edible Plants of Nasik District (Maharashtra)
por: Patil, M.V., et al.
Publicado: (2000)

Antioxidant Potential of Selected Wild Edible Leafy Vegetables of Sikkim Himalayan Region: Effects of Cooking Methods and Gastrointestinal Digestion on Activity
por: Sharma, Swati, et al.
Publicado: (2022)

Nutritional composition, mineral content, antioxidant activity and quantitative estimation of water soluble vitamins and phenolics by RP-HPLC in some lesser used wild edible plants
por: Datta, Sudeshna, et al.
Publicado: (2019)

Nutritional value and thermal degradation of bioactive compounds in wild edible mushrooms
por: Espejel-Sánchez, Karen I., et al.
Publicado: (2021)

Bioactive Compounds and Volatile Profiles of Five Transylvanian Wild Edible Mushrooms
por: Fogarasi, Melinda, et al.
Publicado: (2018)

Bioactive Phytochemical Constituents of Wild Edible Mushrooms from Southeast Asia
por: Thu, Zaw Min, et al.
Publicado: (2020)

Investigation on Antibacterial and Antioxidant Activities, Phenolic and Flavonoid Contents of Some Thai Edible Plants as an Alternative for Antibiotics
por: Lee, J. H., et al.
Publicado: (2014)

Antioxidant and Pro-Oxidant Capacities as Mechanisms of Photoprotection of Olive Polyphenols on UVA-Damaged Human Keratinocytes
por: Lecci, Raffaella Marina, et al.
Publicado: (2021)

Nutritional composition of some wild edible plants consumed in Southwest Ethiopia
por: Yimer, Abebe, et al.
Publicado: (2023)

Evaluation of some in vitro bioactivities of sunflower phenolic compounds
por: Alexandrino, Thaís Dolfini, et al.
Publicado: (2021)

Nutritional Composition and Antioxidant Capacity in Edible Flowers: Characterisation of Phenolic Compounds by HPLC-DAD-ESI/MS(n)
por: Navarro-González, Inmaculada, et al.
Publicado: (2014)

Analysis of Trans Fat in Edible Oils with Cooking Process
por: Song, Juhee, et al.
Publicado: (2015)

Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves
por: Gunathilake, K. D. Prasanna P., et al.
Publicado: (2018)

Wild edibles of Missouri
por: Phillips, Jan
Publicado: (1979)

The edible wild : a complete cookbook and guide to edible wild plants in Canada and Eastern North America
por: Berglund, Berndt, 1920-
Publicado: (1971)

Antioxidant Capacities and Total Phenolic Contents of 56 Wild Fruits from South China
por: Fu, Li, et al.
Publicado: (2010)

Phytochemical composition and antioxidant activities of some wild edible plants locally consumed by rural communities in northern Uganda
por: Nyero, Alfred, et al.
Publicado: (2023)

Nutritional Composition, Total Phenolic Content, Antioxidant and α-Amylase Inhibitory Activities of Different Fractions of Selected Wild Edible Plants
por: Rana, Ziaul Hasan, et al.
Publicado: (2019)

Antimicrobial properties, antioxidant activity and bioactive compounds from six wild edible mushrooms of western ghats of Karnataka, India
por: Ramesh, Ch., et al.
Publicado: (2010)

Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods
por: Navajas-Porras, Beatriz, et al.
Publicado: (2022)

Phenolic Compounds in Active Packaging and Edible Films/Coatings: Natural Bioactive Molecules and Novel Packaging Ingredients
por: Singh, Ajit Kumar, et al.
Publicado: (2022)

Nutritional evaluation of some potential wild edible plants of North Eastern region of India
por: Talang, Hammylliende, et al.
Publicado: (2023)

Variability of Phenolic Compound Accumulation and Antioxidant Activity in Wild Plants of Some Rumex Species (Polygonaceae)
por: Feduraev, Pavel, et al.
Publicado: (2022)

Open-source food: Nutrition, toxicology, and availability of wild edible greens in the East Bay
por: Stark, Philip B., et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_lfa9jfivv75vuemoi4tpfnn44o