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

• Asıl Yazarlar: K. D. Prasanna P. Gunathilake (Yazar), K. K. D. Somathilaka Ranaweera (Yazar), H. P. Vasantha Rupasinghe (Yazar)
• Materyal Türü: Kitap
• Baskı/Yayın Bilgisi: MDPI AG, 2018-08-01T00:00:00Z.
• Konular: article
• Online Erişim: Connect to this object online.

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...