文章基本信息

标题：Effects of Different Cooking Methods on Improving Total Antioxidant Activity in Selected Vegetables
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作者：Wei-Hua Xie ; Yu-Wei Luo ; Zhen-Ping Hao 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2015
卷号：9
期号：3
页码：183-187
出版社：MAXWELL Science Publication
摘要：The present study compares Water-soluble Phenolic Content (WPC) and antioxidant activities in eggplant, kidney bean, bitter gourd and spinachprior to and after subjecting to boiling, microwaving and pressure cooking. The total antioxidant activity was increased in cooked spinach, eggplant and bitter gourd, estimated based on the ferric reducing antioxidant power, the Troloxequivalent antioxidant capacity and 2, 2-diphenyl-1-picryl-hydrazyl radical scavenging activity. Pressure cooking did not cause any significant decline in the antioxidant property. Boiling generally improved the overall antioxidant activity in all the vegetables. Correlation analysis suggests that WPC contributed to significant antioxidant activities in these vegetables. Thus, prudence in selecting an appropriate cooking method for different vegetables may improve or preserve their nutritional value.
关键词：Antioxidant activity ; cooking methods ; phenolics ; vegetables ; ;