Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments

Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments

The study aimed to assess the influence of three cooking methods (boiling, steaming, and microwave-cooking) on (i) composition in individual phenolic compounds, (ii) total phenolic content (TPC), and (iii) total antioxidant activity (TAA) of eight Mediterranean wild edible species (<i>Asparagu...

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Bibliographic Details
Main Authors: Lucrezia Sergio, Francesca Boari, Maria Pieralice, Vito Linsalata, Vito Cantore, Donato Di Venere
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Foods
Subjects:
wild species
edible herbs
processing
antioxidants
polyphenols
flavones
Online Access:https://www.mdpi.com/2304-8158/9/9/1320

Internet

https://www.mdpi.com/2304-8158/9/9/1320

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