Effect of Boiling on the Antioxidant Potential of Cabbage Varieties
| Autor: | Mihaela MULȚESCU, Marta ZACHIA, Nastasia BELC, Teodora MANASIA, Floarea BURNICHI, Florentina ISRAEL-ROMING |
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| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: | |
| Zdroj: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 76, Iss 2, Pp 149-153 (2019) |
| Druh dokumentu: | article |
| ISSN: | 2344-2344 2344-5300 |
| DOI: | 10.15835/buasvmcn-fst:2019.0028 |
| Popis: | The aim of this study was to investigate the effect of boiling cooking method on the total polyphenolic content, ascorbic acid concentration, pigments amount and total antioxidant activity of four cabbage varieties (De Buzau cabbage, Buzoiana cabbage, Magura cabbage and De Isalnita cabbage) from Buzau, Romania. As we expect, fresh vegetables presented greater antioxidant capacity than boiled vegetables. For all cooked vegetables, the parameters (polyphenols, ascorbic acid, chloropyll, carotenoids and antioxidant activity) decrease with increase of boiling time. After 15 minutes of boiling, content in nutrients fell below 50%. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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