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Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage

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Date
2016
Author
Murador, Daniella Carisa [UNIFESP]
Mercadante, Adriana Zerlotti
de Rosso, Veridiana Vera [UNIFESP]
Type
Artigo
ISSN
0308-8146
Is part of
Food Chemistry
DOI
10.1016/j.foodchem.2015.10.037
Metadata
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Abstract
The 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-MSn), 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. (C) 2015 Elsevier Ltd. All rights reserved.
Citation
Food Chemistry. Oxford, v. 196, p. 1101-1107, 2016.
Keywords
Carotenoids
Anthocyanins
Phenolic compounds
Antioxidant activity
Cooked vegetable
Cooking technique
Sponsorship
Brazilian Foundation FAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo)
URI
https://repositorio.unifesp.br/handle/11600/57766
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  • ISS - Artigos [696]

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