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

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dc.citation.volume196
dc.contributor.authorMurador, Daniella Carisa [UNIFESP]
dc.contributor.authorMercadante, Adriana Zerlotti
dc.contributor.authorDe Rosso, Veridiana Vera [UNIFESP]
dc.contributor.institutionUniversidade Federal de São Paulo (UNIFESP)
dc.coverageOxford
dc.date.accessioned2020-08-21T16:59:47Z
dc.date.available2020-08-21T16:59:47Z
dc.date.issued2016
dc.description.abstractThe 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.en
dc.description.affiliationFed Univ Salo Paulo UNIFESP, Dept Biosci, BR-11015020 Santos City, SP, Brazil
dc.description.affiliationUniv Campinas UNICAMP, Fac Food Engn, Dept Food Sci, BR-13083862 Campinas, SP, Brazil
dc.description.affiliationUnifespFed Univ Salo Paulo UNIFESP, Dept Biosci, BR-11015020 Santos City, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt
dc.description.sponsorshipIDFAPESP: 2009/53884-8pt
dc.description.sponsorshipIDFAPESP: 2012/13814-3pt
dc.format.extent1101-1107
dc.identifierhttps://dx.doi.org/10.1016/j.foodchem.2015.10.037
dc.identifier.citationFood Chemistry. Oxford, v. 196, p. 1101-1107, 2016.
dc.identifier.doi10.1016/j.foodchem.2015.10.037
dc.identifier.issn0308-8146
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/57766
dc.identifier.wosWOS:000366223800137
dc.language.isoeng
dc.publisherElsevier Sci Ltd
dc.relation.ispartofFood Chemistry
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectCarotenoidsen
dc.subjectAnthocyaninsen
dc.subjectPhenolic compoundsen
dc.subjectAntioxidant activityen
dc.subjectCooked vegetableen
dc.subjectCooking techniqueen
dc.titleCooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbageen
dc.typeinfo:eu-repo/semantics/article
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