Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale
In this study, the effects of different cooking methods on health-promoting phytochemicals and antioxidant activity of fresh kale were investigated. Results showed that water soluble phytochemicals were significantly decreased by boiling. While stir-frying gave the highest degradation ratio for all...
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| Veröffentlicht in: | International journal of food properties 2017-04, Vol.20 (4), p.877-887 |
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| creator | Akdas, Zelal Zuhal Bakkalbasi, Emre |
| description | In this study, the effects of different cooking methods on health-promoting phytochemicals and antioxidant activity of fresh kale were investigated. Results showed that water soluble phytochemicals were significantly decreased by boiling. While stir-frying gave the highest degradation ratio for all phytochemicals, and steaming gave the lowest degradation ratio. The thermal degradation ratios of ascorbic acid, total carotenoids, total chlorophylls, total flavonols, and total phenolics content after stir-frying were 54.9, 28.2, 71.0, 81.3, and 39.3%, respectively. The results showed that steaming can be considered as the best method of cooking as it preserve the bioactive compounds and the antioxidant activity. |
| doi_str_mv | 10.1080/10942912.2016.1188308 |
| format | Article |
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Results showed that water soluble phytochemicals were significantly decreased by boiling. While stir-frying gave the highest degradation ratio for all phytochemicals, and steaming gave the lowest degradation ratio. The thermal degradation ratios of ascorbic acid, total carotenoids, total chlorophylls, total flavonols, and total phenolics content after stir-frying were 54.9, 28.2, 71.0, 81.3, and 39.3%, respectively. The results showed that steaming can be considered as the best method of cooking as it preserve the bioactive compounds and the antioxidant activity.</description><subject>Antioxidant activity</subject><subject>Antioxidants</subject><subject>Bioactive compounds</subject><subject>Brassica</subject><subject>Color</subject><subject>Cooking</subject><subject>Cooking methods</subject><subject>Food science</subject><subject>Kale</subject><subject>Phytochemicals</subject><subject>Vegetables</subject><issn>1094-2912</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><recordid>eNp9kD1PwzAQhiMEEqXwE5AisTA0xRc7jb2BKj4qIbHAbLn-ALeJXewE6L_HoWVhYLDOPj336vxk2TmgKSCKrgAxUjIopyWC2RSAUozoQTaCCpdFiensMN0TUwzQcXYS4wohoBjQKDMLZ5peO6lzb3JljdFBuy6X3q-te81b3b15FXPvUqvxYZIvrReysx86NdqN752Kk1w4lU5n_ZdVqeY_hO22Q-haNPo0OzKiifpsX8fZy93t8_yheHy6X8xvHgtJgHaFUFhTqUAhQwxmqGJEISVYJdKbMLNMn6kkrSuhjKoEEsQwKiumJOC6Jks8zi53uZvg33sdO97aKHXTCKd9HzkwBDXGtJwl9OIPuvJ9cGk7DrQmBDFMykRVO0oGH2PQhm-CbUXYckB8sM9_7fPBPt_bT3PXuznrjA-t-PShUbwT2-TQBOGkjRz_H_ENZlOMlg</recordid><startdate>20170403</startdate><enddate>20170403</enddate><creator>Akdas, Zelal Zuhal</creator><creator>Bakkalbasi, Emre</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20170403</creationdate><title>Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale</title><author>Akdas, Zelal Zuhal ; Bakkalbasi, Emre</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-ad3e8cd1d0f4f390594d0da95af4f49fb3865c875adfd5a0a4f98c59dc13774b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Antioxidant activity</topic><topic>Antioxidants</topic><topic>Bioactive compounds</topic><topic>Brassica</topic><topic>Color</topic><topic>Cooking</topic><topic>Cooking methods</topic><topic>Food science</topic><topic>Kale</topic><topic>Phytochemicals</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Akdas, Zelal Zuhal</creatorcontrib><creatorcontrib>Bakkalbasi, Emre</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of food properties</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Akdas, Zelal Zuhal</au><au>Bakkalbasi, Emre</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale</atitle><jtitle>International journal of food properties</jtitle><date>2017-04-03</date><risdate>2017</risdate><volume>20</volume><issue>4</issue><spage>877</spage><epage>887</epage><pages>877-887</pages><issn>1094-2912</issn><eissn>1532-2386</eissn><abstract>In this study, the effects of different cooking methods on health-promoting phytochemicals and antioxidant activity of fresh kale were investigated. 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| subjects | Antioxidant activity Antioxidants Bioactive compounds Brassica Color Cooking Cooking methods Food science Kale Phytochemicals Vegetables |
| title | Influence of different cooking methods on color, bioactive compounds, and antioxidant activity of kale |
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