Artículos de revistas
Alterations In Phenolic Compound Levels And Antioxidant Activity In Response To Cooking Technique Effects: A Meta-analytic Investigation.
Registro en:
Critical Reviews In Food Science And Nutrition. , p. 0, 2016-Feb.
1549-7852
10.1080/10408398.2016.1140121
26858038
Autor
Murador, Daniella
Braqa, Anna Rafaela
Da Cunha, Diogo
de Rosso, Veridiana
Institución
Resumen
The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52).
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