Impact of cooking and drying on the phenolic, carotenoid contents and in vitro antioxidant capacity of Andean Arracacha (Arracacia xanthorrhiza Bancr.) root

Food Science and Technology International

Volumn 17, Issue 4, 2011, Pages 319-330

  Pedreschi, R ^a   Betalleluz Pallardel, I ^b   Chirinos, R ^b   Curotto, C ^b   Campos, D ^b  

^a JOINT RESEARCH CENTRE   (Italy)

^b UNIVERSIDAD NACIONAL AGRARIA LA MOLINA   (Peru)

Author keywords

antioxidant activity; Arracacha; Arracacia xanthorrhiza; carotenoids; cooking; drying; phenolic compounds

Indexed keywords

ANTIOXIDANT ACTIVITIES; ARRACACHA; ARRACACIA XANTHORRHIZA; CAROTENOIDS; PHENOLIC COMPOUNDS;

AGENTS; OVENS; PHASE TRANSITIONS; PHENOLS; PIGMENTS; STOVES;

DRYING;

ARRACACIA XANTHORRHIZA; XANTHORHIZA;

ANTIOXIDANT; CAFFEIC ACID; CAFFEIC ACID DERIVATIVE; CAROTENOID; CHLOROGENIC ACID; CINNAMIC ACID DERIVATIVE; DRUG DERIVATIVE; PHENOL DERIVATIVE;

APIACEAE; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PERU; PIGMENTATION; PLANT ROOT; SPECIES DIFFERENCE;

ANTIOXIDANTS; APIACEAE; CAFFEIC ACIDS; CAROTENOIDS; CHLOROGENIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CINNAMATES; FOOD HANDLING; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; PERU; PHENOLS; PIGMENTATION; PLANT ROOTS; SPECIES SPECIFICITY;

EID: 80052733694     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210382449     Document Type: Article

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