Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity

Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity

Different household cooking techniques (boiling, steaming, stir frying, and microwave) were tested on the changes of targeted phenolic compounds, antioxidant property (ferric reducing-antioxidant power (FRAP) activity), α-glucosidase activity, antinutritive compounds, and sensory properties in commo...

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Bibliographic Details
Main Authors: Millicent G. Managa, Jerry Shai, Anh Dao Thi Phan, Yasmina Sultanbawa, Dharini Sivakumar
Format: Article
Language:English
Published: Frontiers Media S.A. 2020-12-01
Series:Frontiers in Nutrition
Subjects:
indigenous leafy vegetables
oxalates
β-glucosidase activity
kaempferol derivatives
chlorogenic acid
FRAP activity
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2020.580550/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2020.580550/full

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