Navegando por Palavras-chave "Phenolic compound"

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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).