Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7594609 | Food Chemistry | 2015 | 8 Pages |
Abstract
Brassica vegetables have been shown to have antioxidant capacities due to the presence of carotenoids, flavonoids and vitamins. This study evaluates the influence of different processing conditions (boiling, steaming, microwaving and sous vide) on the stability of flavonoids, carotenoids and vitamin A in broccoli and cauliflower inflorescences grown in an organic system. Results indicated that sous vide processing resulted in greater antioxidant capacity and that all processes contributed in some way to an increased content of antioxidant compounds in both cauliflower and broccoli.
Keywords
NewtonsNa2CO3KOHMTBE2,2-diphenyl-1-picryl-hydrazylTSSLOQHClDPPHFRAPPCAPrincipal component analysistert-butyl methyl etherStabilityLOD یا Limit of detectionAntioxidant capacityLimits of quantificationlimits of detectionvitamin CPotassium HydroxideKaempferolCarotenoidsferric reducing antioxidant powerSodium carbonatehigh performance liquid chromatographyHPLCtotal soluble solidsHydrogen chlorideQuercetin
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Luzia Caroline Ramos dos Reis, Viviani Ruffo de Oliveira, Martine Elisabeth Kienzle Hagen, André Jablonski, Simone Hickmann Flôres, Alessandro de Oliveira Rios,