Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables

Food Chemistry

Volumn 197, Issue , 2016, Pages 466-473

  Juániz, Isabel ^a   Ludwig, Iziar A ^b   Huarte, Estibaliz ^a   Pereira Caro, Gema ^b   Moreno Rojas, Jose Manuel ^b   Cid, Concepción ^a   De Peña, María Paz ^a  

^a UNIVERSITY OF NAVARRA   (Spain)

^b IFAPA CENTRO EL TORUÑO   (Spain)

Author keywords

Antioxidants; Chlorogenic acids; Flavonoids; Heat treatment; Phenolics; Vegetables

Indexed keywords

AGENTS; ANTIOXIDANTS; FLAVONOIDS; HEAT TREATMENT; OILS AND FATS; OLIVE OIL; PHENOLS; SUNFLOWER OIL; VEGETABLES;

ANTIOXIDANT CAPACITY; CHLOROGENIC ACIDS; COOKING PROCESS; FRYING PROCESS; GREEN PEPPER; PHENOLIC COMPOUNDS; PHENOLICS; THERMAL DESTRUCTION;

THERMAL PROCESSING (FOODS);

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CHLOROGENIC ACID; ISORHAMNETIN; LUTEOLIN; OLIVE OIL; PHENOL DERIVATIVE; POLYPHENOL DERIVATIVE; QUERCETIN; SUNFLOWER OIL; 3-METHYLQUERCETIN; ANTIOXIDANT; POLYPHENOL; VEGETABLE OIL;

ANTIOXIDANT ACTIVITY; ARTICLE; CARDOON; CELL DESTRUCTION; CELL WALL; COMPARATIVE STUDY; COOKING; FRYING; HEAT TREATMENT; INTRACELLULAR SPACE; NONHUMAN; ONION; SWEET PEPPER; VEGETABLE; ANALOGS AND DERIVATIVES; CHEMISTRY; CYNARA; HEAT; PEPPER;

ANTIOXIDANTS; CAPSICUM; CHLOROGENIC ACID; COOKING; CYNARA; HOT TEMPERATURE; LUTEOLIN; ONIONS; PLANT OILS; POLYPHENOLS; QUERCETIN; VEGETABLES;

EID: 84946592947     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.139     Document Type: Article

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