Antioxidative activity of fresh and heated vegetable extracts
2000
Kubota, A. (Fukuoka-ken. Agricultural Research Center, Chikushino (Japan)) | Yamashita, S.
Four vegetable extracts were investigated for the antioxidative activity polyphenol content and changes due to heat processing method. According to the beta-carotene discoloring method, the antioxidative activity of the extracts from spinach, eggplant, carrot and welsh onion decreased due to the heat from boiling compared to the fresh extracts. The antioxidative activity of the extracts from steamed spinach, microwave-heated eggplant and baked carrot increased because of the heating process. The polyphenol content of the extracts from spinach, eggplant and welsh onion decreased significantly due to the heat of boiling. The polyphenol content of baked carrot and microwave-heated eggplant increased due to the heating process. A good positive correlation between the antioxidative activity by the beta-carotene discoloring method and the polyphenol content level of the spinach extract was observed. The antioxidative activity estimations derived from the beta-carotene discoloring method and the ferric thiocynate method were the same for carrot and welsh onion. The antioxidative activity found in fresh vegetables remained and even increased because of the choice of a heating method
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