期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
卷 60, 期 -, 页码 12-22出版社
TAYLOR & FRANCIS LTD
DOI: 10.1080/09637480802175212
关键词
Vegetables; total antioxidant capacity; domestic cooking methods
资金
- EC [IST-2004-507019]
- Laboratorio Regionale per la Sicurezza e la Qualita degli Alimenti
- Programma Regionale per la Ricerca Industriale, l'Innovazione e il Trasferimento Tecnologico
As well as tables of food composition, total antioxidant capacity (TAC) databases-developed in past years for investigating health effects of antioxidant-rich foods in epidemiological and nutritional studies-have been created on the basis of analytical data from raw plant material. However, most vegetables are commonly cooked before consumption. With the aim of completing a previously developed TAC database, the effect of the major domestic practices (i.e. boiling, pan-frying and deep-frying) on the TAC of commonly consumed cooked vegetables was evaluated. Based on dry weight, boiling generally resulted in positive TAC changes whereas a general negative effect on the TAC was observed in pan-fried vegetables. Deep-frying produced a TAC increase of potato, artichoke and aubergine but a TAC reduction of mushroom and onion. The present study clearly indicates that cooking is not always a detrimental process when the TAC is used as an index to evaluate the nutritional characteristics of vegetables.
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