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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor Chávez-Jáuregui,Rosa Nilda (1) Plaza,María de Lurdes (1) Wessel-Beaver,Linda (1) Zambrano-Moreno,Erika Leonor (1) Palavra-chave Baked (1) Eggplant antioxidant capacity organic boiled steamed (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2015 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing Ciênc. Tecnol. Aliment. Zambrano-Moreno,Erika Leonor; Chávez-Jáuregui,Rosa Nilda; Plaza,María de Lurdes; Wessel-Beaver,Linda. AbstractThermal 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. The results showed differences... Tipo: Info:eu-repo/semantics/article Palavras-chave: Eggplant antioxidant capacity organic boiled steamed; Baked. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300414 Registros recuperados: 1 Primeira ... 1 ... Última

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