Phenolic content and antioxidant capacity in organically and conventionally grown eggplant solanum melongena fruits following thermal processing Report as inadecuate




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Rosa Nilda CHÁVEZ-JÁUREGUI ; María de Lurdes PLAZA ; Linda WESSEL-BEAVER ;Ciência e Tecnologia de Alimentos 2015, 35 3

Author: Erika Leonor ZAMBRANO-MORENO

Source: http://www.redalyc.org/articulo.oa?id=395942248003


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Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil ZAMBRANO-MORENO, Erika Leonor; CHÁVEZ-JÁUREGUI, Rosa Nilda; PLAZA, María de Lurdes; WESSEL-BEAVER, Linda Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing Ciência e Tecnologia de Alimentos, vol.
35, núm.
3, julio-septiembre, 2015, pp.
414-420 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395942248003 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a ISSN 0101-2061 Food Science and Technology DDOI: http:--dx.doi.org-10.1590-1678-457X.6656 Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing Erika Leonor ZAMBRANO-MORENO1, Rosa Nilda CHÁVEZ-JÁUREGUI1,2*, María de Lurdes PLAZA1,2, Linda WESSEL-BEAVER2 Abstract Thermal processing and production practices used in vegetables can cause changes in their phytochemical contents.
Eggplant is characterized by its high antioxidant content.
The objective of this work was to determine levels of anthocyanins, polyphenols, and flavonoids and antioxidant capacity in organically and conventionally grown eggplant prepared fresh or subjected to one of three thermal preparation methods: boiling, baking or steaming.
The soluble and hydrolyzable polyphenols and flavonoids content were quantified by Folin-Ciocalteu and Aluminum chloride methods, respectively.
Anthocyanins were quantified according to the pH differential method.
Antioxidant capacity was determined by DPPH and ORAC methods.
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