| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601497 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠Three kale cultivars were subjected to thermal treatment and investigated. ⺠During boiling, total phenolic content and total antioxidant activity remain unchanged. ⺠HPLC-online-TEAC revealed distinct changes in composition and activity of the flavonols. ⺠Degradation products compensate the loss of the antioxidant activity of the original compounds.
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Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Michaela Fiol, Annika Weckmüller, Susanne Neugart, Monika Schreiner, Sascha Rohn, Angelika Krumbein, Lothar W. Kroh,