Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis)

Journal of Food Composition and Analysis

Volumn 37, Issue , 2015, Pages 119-127

  Girgin, Nilüfer ^a   El, Sedef Nehir ^a  

^a EGE UNIVERSITY   (Turkey)

Author keywords

ABTS; Antimutagenicity; Antioxidant capacity; Cauliflower; DPPH; Food analysis; Food composition; Food processing; Glucosinolates; In vitro bioaccessibility; Nutrient loss and retention; Phosphyomolybdenum; Sinigrin; Total phenols

Indexed keywords

BOTRYTIS; BRASSICA OLERACEA; BRASSICA OLERACEA VAR. BOTRYTIS; SALMONELLA TYPHIMURIUM;

EID: 84924993346     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2014.04.013     Document Type: Article

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