文章基本信息

标题：Effect of Food Preparation Technique on Antioxidant Activity and Plant Pigment Content in Some Vegetables Species
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作者：Violeta Mitic ; Vesna Stankov Jovanovic ; Marija Dimitrijevic 等
期刊名称：Journal of Food and Nutrition Research
印刷版ISSN：2333-1119
电子版ISSN：2333-1240
出版年度：2013
卷号：1
期号：6
页码：121-127
DOI：10.12691/jfnr-1-6-2
语种：English
出版社：Science and Education Publishing
摘要：Effect of food preparation technique on antioxidant activity and plant pigment content in broccoli, Brussels sprouts, white cabbage, kale, chard, spinach and garden patience were studied. The highest content of chlorophyll a was detected in garden patience (0.837 mg/g f.v.) and the lowest was in brussels sprout (0.047 mg/g f.v.), while chlorophyll b and carotenoid content was lower. Boiling had influence on pigment content in selected vegetables. Different food preparation technique showed influence on antioxidant activity of vegetables extracts. Boiled vegetables extracts showed highest antioxidant activity, which indicates that valuable phytochemicals remains in water during cooking process. Highest reducing power is detected for frozen garden patience extract (16.775 AAE/10 g f.v.), while DPPH, ABTS and FRAP assays showed highest antioxidant activities for boiled and microwave cooked vegetables. Correlations among antioxidant activities based on ABTS, DPPH, FRAP and TRP assays were positively high and r ranged between 0.68 and 0.99.
关键词：antioxidant activity; leafy green vegetables; chlorophyll; carotenoids; correlation