Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan

Article English OPEN
Fuh-Juin Kao; Yu-Shan Chiu; Wen-Dee Chiang; (2014)
  • Publisher: Elsevier
  • Journal: Journal of Food and Drug Analysis,volume 22,issue 2,pages202-209 (issn: 1021-9498)
  • Related identifiers: doi: 10.1016/j.jfda.2013.09.010
  • Subject: Nutrition. Foods and food supply | TX341-641 | Water cooking | RM1-950 | Carotenoids | Antioxidant capacity | Therapeutics. Pharmacology | Pharmacology | Food Science | Phenolics
    mesheuropmc: food and beverages

Carotenoid-rich green leafy vegetables including cilantro, Thai basil leaves, sweet potato leaves, and choy sum were selected to evaluate the effects of water cooking or boiling on their total carotenoid content (TCC), total phenolic content (TPC), and total antioxidant... View more
Share - Bookmark