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Effects of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables

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Title: Effects of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables

Authors: B. Chipurura, M. Muchuweti, F. Manditseraa

Journal: Asian Journal of Clinical Nutrition

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Publisher: Asian Network for Scientific Information (ANSInet)

Country: Pakistan

Year: 2010

Volume: 2

Issue: 3

Language: English

DOI: 10.10.3923/ajcn.2010.93.100

Keywords: Antioxidant activityphenolicsnutrientsThermal Treatment

Categories
Food Science (9432) Botany (17616) Phytochemistry (2810) Pharmacology (22872) Antioxidant (14)

Abstract

Vegetables are valuable sources of nutrients and they are also being recognised for their antioxidant properties. To assess the benefits and value of phenolic compounds in extracts, it is imperative to evaluate the effects of different processing methods applied to foods on the ultimate quantities/activities of the phenolics. In this study, the effects of thermal treatment on some vegetables is reviewed.

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