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篇名
Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan
並列篇名
Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan
作者 Fuh-Juin Kao (Fuh-Juin Kao)Yu-Shan Chiu (Yu-Shan Chiu)Wen-Dee Chiang (Wen-Dee Chiang)
英文摘要
Carotenoid-rich green leafy vegetables including cilantro, Thai basil leaves, sweet potato leaves, and choy sum were selected to evaluate the effects of water cooking or boiling on their total carotenoid content (TCC), total phenolic content (TPC), and total antioxidant capacity (TAC). The percentage inhibition of peroxidation (%IP), Trolox equivalent antioxidant capacity (TEAC), and metal-chelating effect were used to evaluate TAC. The results indicated that TCC reached the maximum after boiling cilantro, Thai basil leaves, and sweet potato leaves for 10 minutes, 5 minutes, and 5 minutes, respectively, and choy sum remained almost unchanged after 30 minutes of boiling. Boiling cilantro and choy sum had a negative effect on their TPC, whereas there was a significant increase in TPC of Thai basil leaf and sweet potato leaf at 1 minute and 5 minutes of boiling, respectively. During water cooking, TAC of the vegetables did not demonstrate a consistent trend. However, TCC was a vital contributor to %IP, whereas TPC showed a strong association with TEAC. Our findings suggest that a boiling time of 5 minutes would be better for preserving or enhancing TCC and TPC as well as revealing a higher %IP, TEAC, or metal-chelating effect for the four vegetables investigated in this study.
起訖頁 202-209
關鍵詞 Antioxidant capacityCarotenoidsPhenolicsWater cooking
刊名 JOURNAL OF FOOD AND DRUG ANALYSIS  
期數 201404 (22:2期)
出版單位 衛生福利部食品藥物管理署
該期刊-上一篇 Detection limit of molasses spirits mixed in rice spirits using the SNIF-NMR method
 

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