Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation
| dc.citation.issue | 2 | |
| dc.citation.volume | 58 | |
| dc.contributor.author | Murador, Daniella Carisa [UNIFESP] | |
| dc.contributor.author | Braga, Anna Rafaela Cavalcante [UNIFESP] | |
| dc.contributor.author | Cunha, Diogo Thimoteo da | |
| dc.contributor.author | De Rosso, Veridiana Vera [UNIFESP] | |
| dc.coverage | Philadelphia | |
| dc.date.accessioned | 2020-07-02T18:52:09Z | |
| dc.date.available | 2020-07-02T18:52:09Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52). | en |
| dc.description.affiliation | UNIFESP, Biosci Dept, Santos, Brazil | |
| dc.description.affiliation | Univ Estadual Campinas, Sch Appl Sci, Santos, Brazil | |
| dc.description.affiliationUnifesp | UNIFESP, Biosci Dept, Santos, Brazil | |
| dc.description.source | Web of Science | |
| dc.format.extent | 169-177 | |
| dc.identifier | https://dx.doi.org/10.1080/10408398.2016.1140121 | |
| dc.identifier.citation | Critical Reviews In Food Science And Nutrition. Philadelphia, v. 58, n. 2, p. 169-177, 2018. | |
| dc.identifier.doi | 10.1080/10408398.2016.1140121 | |
| dc.identifier.issn | 1040-8398 | |
| dc.identifier.uri | https://repositorio.unifesp.br/handle/11600/53904 | |
| dc.identifier.wos | WOS:000423430800001 | |
| dc.language.iso | eng | |
| dc.publisher | Taylor & Francis Inc | |
| dc.relation.ispartof | Critical Reviews In Food Science And Nutrition | |
| dc.rights | info:eu-repo/semantics/restrictedAccess | |
| dc.subject | Phenolic compound | en |
| dc.subject | Polyphenol | en |
| dc.subject | Antioxidant activity | en |
| dc.subject | Cooking technique | en |
| dc.subject | Cooked vegetable | en |
| dc.title | Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation | en |
| dc.type | info:eu-repo/semantics/article |