Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves

• Главные авторы: K. D. Prasanna P. Gunathilake (Автор), K. K. D. Somathilaka Ranaweera (Автор), H. P. Vasantha Rupasinghe (Автор)
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• Опубликовано: MDPI AG, 2018-08-01T00:00:00Z.
• Предметы: article
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This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total antioxidant capacity of the fresh and cooked leaves was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical sc...