Effect of different cooking methods on the polyphenol concentration and antioxidant capacity of selected vegetables

被引：35

作者：

Dolinsky, Manuela ^{[1
]}

Agostinho, Carolina ^{[1
]}

Ribeiro, Danielle ^{[1
]}

Rocha, Gabrielle De Souza ^{[1
]}

Barroso, Sergio Girao ^{[1
]}

Ferreira, Daniele ^{[2
]}

Polinati, Renata ^{[3
]}

Ciarelli, Gustavo ^{[4
]}

Fialho, Eliane ^{[3
]}

机构：

[1] Univ Fed Fluminense, Dept Nutr & Dietet, Rua Mario Santos Braga,30 4 Andar, BR-24020140 Niteroi, RJ, Brazil

[2] Univ Fed Fluminense, Dept Social Nutr, Niteroi, RJ, Brazil

[3] Univ Fed Rio de Janeiro, Dept Nutr & Dietet, Rio De Janeiro, Brazil

[4] Univ Fed Rio de Janeiro, COPPEAD Grad Sch Business, Rio De Janeiro, Brazil

来源：

JOURNAL OF CULINARY SCIENCE & TECHNOLOGY | 2016年 / 14卷 / 01期

关键词：

Antioxidant capacity; cooking method; polyphenols; vegetables;

D O I：

10.1080/15428052.2015.1058203

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to evaluate the effect of different methods of cooking on the concentration of polyphenols and antioxidant capacity found in vegetables. Squash, broccoli, carrots, kale, cabbage, green beans, and tomato were submitted to different cooking methods and then compared with their fresh form. Heat treatment was shown to have a significant effect on the antioxidant capacity and soluble and hydrolysable polyphenolic content of most vegetables analyzed, either increasing or decreasing the concentration of these compounds. The results suggest that the best cooking method for increasing the concentration of polyphenols and antioxidants was steaming, while microwave cooking was the least recommended method.

引用

页码：1 / 12

页数：12

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