Effects of cooking on the phytochemical profile of breadfruit as revealed by high-resolution UPLC-MSE.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10209
Abstract: BACKGROUND This study evaluated the impact of cooking on the profile of bioactive compounds in unripe breadfruit. To this end, the accessibility of bioactive compounds by various solvents was assessed through total phenolic content (TPC)… read more here.
Keywords: high resolution; mse; effects cooking; breadfruit ... See more keywords
Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato
Sign Up to like & getrecommendations! Published in 2024 at "Foods"
DOI: 10.3390/foods13071101
Abstract: The effects of cooking methods, including steaming, deep-frying, and baking, on the phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and isomerization of caffeoylquinic acids in sweet potato were investigated. A high correlation was observed between antioxidant… read more here.
Keywords: caffeoylquinic acids; scavenging activity; cooking methods; radical scavenging ... See more keywords