Influence of Cooking Methods on In Vitro Bioaccessibility of Phenolics, Flavonoids, and Antioxidant Activity of Red Cabbage-Reference-Cited by-同舟云学术

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Influence of Cooking Methods on In Vitro Bioaccessibility of Phenolics, Flavonoids, and Antioxidant Activity of Red Cabbage

Published:2022-11-10 Issue:1 Volume:78 Page:124-131
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

Ávila Suelen,Zalamanski Sara,Tanikawa Lilian Mitsuko,Kruger Claudia Carneiro Hecke,Ferreira Sila Mary Rodrigues

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11130-022-01027-5.pdf

Reference31 articles.

1. Machado MH, Almeida A, Maciel R, de OB MV et al (2022) Microencapsulation by spray drying of red cabbage anthocyanin-rich extract for the production of a natural food colorant. Biocatal Agric Biotechnol 1–29. https://doi.org/10.1016/j.bcab.2022.102287

2. Gao J, Cheng B, Liu Y et al (2021) Dietary supplementation with red cabbage extract rich in anthocyanins increases urinary hippuric acid excretion and consequently decreases nitrous oxide emissions in beef bulls. Anim Feed Sci Technol 281:115075. https://doi.org/10.1016/j.anifeedsci.2021.115075

3. Podsedek A (2007) Natural antioxidants and antioxidant capacity of Brassica vegetables: a review. LWT-Food Sci Technol 40:1–11. https://doi.org/10.1016/j.lwt.2005.07.023

4. Xu F, Zheng Y, Yang Z et al (2014) Domestic cooking methods affect the nutritional quality of red cabbage. Food Chem 161:162–167. https://doi.org/10.1016/j.foodchem.2014.04.025

5. Martínez S, Armesto J, Gómez-Limia L, Carballo J (2020) Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review. Food Chem 313:126065. https://doi.org/10.1016/j.foodchem.2019.126065

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