Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets

We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH(•)), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS(•)), and alkyl(•) free ra...

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Detalles Bibliográficos
Autores principales: Kim, Hee Young, Ediriweera, Meran Keshawa, Boo, Kyung-Hwan, Kim, Chang Sook, Cho, Somi Kim
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143502/
https://www.ncbi.nlm.nih.gov/pubmed/33922092
http://dx.doi.org/10.3390/antiox10050641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8143502/
https://www.ncbi.nlm.nih.gov/pubmed/33922092
http://dx.doi.org/10.3390/antiox10050641

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