Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets

Effects of Cooking and Processing Methods on Phenolic Contents and Antioxidant and Anti-Proliferative Activities of Broccoli Florets

We investigated the effects of cooking (steaming and microwaving) and processing (freeze-drying and hot-air-drying) methods on the antioxidant activity of broccoli florets. 2,2-diphenyl-1-picrylhydrazyl (DPPH<sup>•</sup>), 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS<s...

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Bibliographic Details
Main Authors: Hee Young Kim, Meran Keshawa Ediriweera, Kyung-Hwan Boo, Chang Sook Kim, Somi Kim Cho
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Antioxidants
Subjects:
antioxidant capacity
broccoli extracts
processing
radical scavenging
Online Access:https://www.mdpi.com/2076-3921/10/5/641

Internet

https://www.mdpi.com/2076-3921/10/5/641

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