Navegando por Palavras-chave "Cooking technique"

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    Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation
    (Taylor & Francis Inc, 2018) Murador, Daniella Carisa [UNIFESP]; Braga, Anna Rafaela Cavalcante [UNIFESP]; Cunha, Diogo Thimoteo da; De Rosso, Veridiana Vera [UNIFESP]
    The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52).
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    Cooking techniques improve the levels of bioactive compounds and antioxidant activity in kale and red cabbage
    (Elsevier Sci Ltd, 2016) Murador, Daniella Carisa [UNIFESP]; Mercadante, Adriana Zerlotti; De Rosso, Veridiana Vera [UNIFESP]; Universidade Federal de São Paulo (UNIFESP)
    The aim of this study is to investigate the effects of different \home cooking techniques (boiling, steaming, and stir-frying) in kale and red cabbage, on the levels of bioactive compounds (carotenoids, anthocyanins and phenolic compounds) determined by high-performance liquid chromatography coupled with photodiode array and mass spectrometry detectors (HPLC-DAD-MSn), and on the antioxidant activity evaluated by ABTS, ORAC and cellular antioxidant activity (CAA) assays. The steaming technique resulted in a significant increase in phenolic content in kale (86.1%; p < 0.001) whereas in red cabbage it was significantly reduced (34.6%; p < 0.001). In the kale, steaming resulted in significant increases in antioxidant activity levels in all of the evaluation methods. In the red cabbage, boiling resulted in a significant increase in antioxidant activity using the ABTS assay but resulted in a significant decrease using the ORAC assay. According to the CAA assay, the stir-fried sample displayed the highest levels of antioxidant activity. (C) 2015 Elsevier Ltd. All rights reserved.