Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing

Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing

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 capacit...

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Bibliographic Details
Main Authors: Erika Leonor Zambrano-Moreno, Rosa Nilda Chávez-Jáuregui, María de Lurdes Plaza, Linda Wessel-Beaver
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2015-09-01
Series:Food Science and Technology
Subjects:
eggplant
antioxidant capacity
organic
boiled
steamed, baked
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300414&lng=en&tlng=en

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000300414&lng=en&tlng=en

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