Cooking Techniques Improve The Levels Of Bioactive Compounds And Antioxidant Activity In Kale And Red Cabbage.

dc.creatorMurador, Daniella Carisa
dc.creatorMercadante, Adriana Zerlotti
dc.creatorde Rosso, Veridiana Vera
dc.date2016-Apr
dc.date2016-05-23T19:40:11Z
dc.date2016-05-23T19:40:11Z
dc.date.accessioned2018-03-29T01:27:45Z
dc.date.available2018-03-29T01:27:45Z
dc.identifierFood Chemistry. v. 196, p. 1101-1107, 2016-Apr.
dc.identifier0308-8146
dc.identifier10.1016/j.foodchem.2015.10.037
dc.identifierhttp://www.ncbi.nlm.nih.gov/pubmed/26593594
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/235224
dc.identifier26593594
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1303467
dc.descriptionThe aim of this study is to investigate the effects of different home cooking techniques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compounds (carotenoids, anthocyanins and phenolic compounds) determined by high-performance liquid chromatography coupled with photodiode array and mass spectrometry detectors (HPLC-DAD-MS(n)), and on the antioxidant activity evaluated by ABTS, ORAC and cellular antioxidant activity (CAA) assays. The steaming technique resulted in a significant increase in phenolic content in kale (86.1%; p<0.001) whereas in red cabbage it was significantly reduced (34.6%; p<0.001). In the kale, steaming resulted in significant increases in antioxidant activity levels in all of the evaluation methods. In the red cabbage, boiling resulted in a significant increase in antioxidant activity using the ABTS assay but resulted in a significant decrease using the ORAC assay. According to the CAA assay, the stir-fried sample displayed the highest levels of antioxidant activity.
dc.description196
dc.description1101-1107
dc.languageeng
dc.relationFood Chemistry
dc.relationFood Chem
dc.rightsembargo
dc.sourcePubMed
dc.subjectAnthocyanins
dc.subjectAntioxidant Activity
dc.subjectCarotenoids
dc.subjectCooked Vegetable
dc.subjectCooking Technique
dc.subjectPhenolic Compounds
dc.titleCooking Techniques Improve The Levels Of Bioactive Compounds And Antioxidant Activity In Kale And Red Cabbage.
dc.typeArtículos de revistas


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