Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution
| Autor: | K.M. Salim, Swadhin Swain, D. R. Singh, S. Dam Roy, Dipak Nayak, Shrawan Kumar Singh |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
Antioxidant
medicine.medical_treatment Phytochemicals Sodium Chloride Antioxidants Analytical Chemistry Anthocyanins chemistry.chemical_compound Phenols Boiling Vegetables Botany medicine Tannin Food science Microwaves Carotenoid Flavonoids chemistry.chemical_classification General Medicine Ascorbic acid Plant Leaves chemistry Phytochemical Polyphenol Anthocyanin Tannins Food Science |
| Zdroj: | Food Chemistry. 176:244-253 |
| ISSN: | 0308-8146 |
| DOI: | 10.1016/j.foodchem.2014.12.068 |
| Popis: | The present study investigated the changes in phytochemicals and antioxidant activities in 25 leafy vegetables with two common boiling practices viz., with 5% NaCl solution (BSW) and normal water (BNW) in a domestic microwave oven. Fresh samples (100g) were rich in polyphenols (58.8-296.9mg), tannin (402.0-519.4mg), flavonoids (148.9-614.4mg), carotenoids (69.0-786.3mg), anthocyanin (11.7-493.7mg) and ascorbic acid (245.0-314.2mg). Microwave boiling significantly (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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