Effect of cooking on the concentration of bioactive compounds in broccoli (Brassica oleracea var. Avenger) and cauliflower (Brassica oleracea var. Alphina F1) grown in an organic system

Food Chemistry

Volumn 172, Issue , 2015, Pages 770-777

  Dos Reis, Luzia Caroline Ramos ^a   De Oliveira, Viviani Ruffo ^a   Hagen, Martine Elisabeth Kienzle ^a   Jablonski, André ^a   Flôres, Simone Hickmann ^a   De Oliveira Rios, Alessandro ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Antioxidant capacity; Carotenoids; Kaempferol; Quercetin; Stability; Vitamin C

Indexed keywords

ANTIOXIDANTS; CONVERGENCE OF NUMERICAL METHODS; FLAVONOIDS; VALUE ENGINEERING;

ANTIOXIDANT CAPACITY; CAROTENOIDS; KAEMPFEROL; QUERCETIN; VITAMIN C;

PLANTS (BOTANY);

ALPHA CAROTENE; BETA CAROTENE; CARBOHYDRATE; CAROTENOID; CHLOROPHYLL; CRYPTOXANTHIN; FLAVONOID; RETINOL; XANTHOPHYLL; ZEAXANTHIN; ANTIOXIDANT;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOLOGICAL ACTIVITY; BROCCOLI; CAULIFLOWER; CHLOROPHYLL CONTENT; COOKING; FARMING SYSTEM; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFLORESCENCE; MICROWAVE RADIATION; MOISTURE; NONHUMAN; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; WATER LOSS; WATER VAPOR; BRASSICA; CHEMISTRY; GROWTH, DEVELOPMENT AND AGING;

ANTIOXIDANTS; BRASSICA; CAROTENOIDS; CHLOROPHYLL; COOKING; FLAVONOIDS; VITAMIN A;

EID: 84908374564     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.124     Document Type: Article

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