Cooking treatments effect on bioactive compounds and antioxidant activity of quintonil (Amaranthus hybridus) harvested in spring and fall seasons

Cooking treatments effect on bioactive compounds and antioxidant activity of quintonil (Amaranthus hybridus) harvested in spring and fall seasons

This study investigated the effects of cooking treatments (boiling and steaming) and season of the year (spring and fall) on vitamin C content, total phenolics content (TPC), total flavonoids content (TFC), antioxidant activity and scavenging of nitric oxide (NO•), and superoxide radical (O2–). Afte...

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Bibliographic Details
Main Authors: Guadalupe López-García, Ramiro Baeza-Jiménez, Hugo Sergio Garcia-Galindo, Octavio Dublán-García, Leticia X. Lopez-Martinez
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:CyTA - Journal of Food
Subjects:
Amaranthus hybridus
antioxidant activity
cooking treatments
phenolic compounds
season
Online Access:http://dx.doi.org/10.1080/19476337.2018.1475422

Internet

http://dx.doi.org/10.1080/19476337.2018.1475422

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