Improvement of Bioactive Compound Levels, Antioxidant Activity, and Bioaccessibility of Carotenoids from Pereskia aculeata after Different Cooking Techniques-Reference-Cited by-同舟云学术

Improvement of Bioactive Compound Levels, Antioxidant Activity, and Bioaccessibility of Carotenoids from Pereskia aculeata after Different Cooking Techniques

Published:2021-07-31 Issue:7 Volume:1 Page:1285-1293
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Neves Bruna Vitória¹²,Mesquita Leonardo M. de Souza¹,Murador Daniella Carisa¹,Cheberle Ana Isabel do Prado¹²,Braga Anna Rafaela Cavalcante¹³^ORCID,Mercadante Adriana Zerlotti⁴,de Rosso Veridiana Vera¹^ORCID

Affiliation:

1. Nutrition and Food Service Research Center, Universidade Federal de São Paulo (UNIFESP), Rua Silva Jardim 136 CEP, 11015-02 Santos, São Paulo, Brazil

2. Graduate Program of Food, Nutrition and Health, Universidade Federal de São Paulo (UNIFESP), Rua Silva Jardim 136 CEP, 11015-02 Santos, São Paulo, Brazil

3. Department of Chemical Engineering, Universidade Federal de São Paulo (UNIFESP), Campus Diadema, Rua São Nicolau 201 CEP, 09972-270 Diadema, São Paulo, Brazil

4. Department of Food Science, Faculty of Food Engineering, Universidade Estadual de Campinas (UNICAMP), Campinas, Brazil. Rua Monteiro Lobato 28, 13083-862 Campinas, São Paulo, Brazil

Funder

Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃ³gico

Bioversity International

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00162

Reference49 articles.

1. Effect of heat treatment on the content of some bioactive compounds and free radical-scavenging activity in pungent and non-pungent peppers

2. Dietary Polyphenols—Important Non-Nutrients in the Prevention of Chronic Noncommunicable Diseases. A Systematic Review

3. A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes

4. Bioaccessibility of carotenes from carrots: Effect of cooking and addition of oil

5. Bioavailability and biological effects of bioactive compounds extracted with natural deep eutectic solvents and ionic liquids: advantages over conventional organic solvents

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