Effect of cooking on the antioxidant potential of various peppers

被引：0
|
作者：
Ogendi, Brian [1 ]
Mwebi, Nixon [1 ]
机构：
[1] Jacksonville State Univ, Jacksonville, AL 36265 USA
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2011年 / 242卷
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
161-CHED
引用
收藏
页数：1
相关论文
共 50 条
  • [41] ACE inhibition and antioxidant activity of different part of Channa striata prepared by various cooking method
    Chasanah, E.
    Budiari, S.
    Thenawijaya, M.
    Palupi, N. S.
    2ND INTERNATIONAL SYMPOSIUM ON MARINE AND FISHERIES RESEARCH, 2018, 139
  • [42] Cooking methods effect on the nutrients, bioaccessibility and antioxidant activity of Craterellus cornucopioides
    Liu, Yuntao
    Duan, Xiaoyu
    Zhang, Mingyue
    Li, Cheng
    Zhang, Zhiqing
    Liu, Aiping
    Hu, Bin
    He, Jialiang
    Wu, Dingtao
    Chen, Hong
    Wu, Wenjuan
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 131
  • [43] THE EFFECT OF COOKING ON TOTAL POLYPHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SELECTED VEGETABLES
    Sengul, Memnune
    Yildiz, Hilal
    Kavaz, Arzu
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2014, 17 (03) : 481 - 490
  • [44] Effect of cooking on antioxidant capacity and sensorial quality of minimally processed cauliflower
    Gonzalez-Fandos, Elena
    Simon, Ana
    NUTRICION HOSPITALARIA, 2016, 33 (02) : 373 - 378
  • [45] Effect of cooking on the bioactive compounds and antioxidant activity in grains cowpea cultivars
    dos Anjos Barros, Nara Vanessa
    Rocha, Maurisrael de Moura
    Abreu Gloria, Maria Beatriz
    da Mota Araujo, Marcos Antonio
    dos Reis Moreira-Araujo, Regilda Saraiva
    REVISTA CIENCIA AGRONOMICA, 2017, 48 (05): : 824 - 831
  • [46] Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes
    Gallego, Marta
    Arnal, Milagros
    Barat, Jose Manuel
    Talens, Pau
    FOODS, 2021, 10 (01)
  • [47] Effect of Domestic Cooking Methods on Antioxidant Capacity of Fresh and Frozen Kale
    Ilyasoglu, Huri
    Burnaz, Nesibe Arslan
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2015, 18 (06) : 1298 - 1305
  • [48] Effect of different genotypes on the fruit volatile profiles, flavonoid composition and antioxidant activities of chilli peppers
    Mi, Si
    Zhang, Xiangnan
    Wang, Yuhang
    Zheng, Meng
    Zhao, Junjie
    Gong, Heyou
    Wang, Xianghong
    FOOD CHEMISTRY, 2022, 374
  • [49] POTENTIAL MISIDENTIFICATION OF TRICHLOROPHENYLETHANOL IN IMPORTED PEPPERS
    CAIRNS, T
    SIEGMUND, EG
    BARRY, TL
    PETZINGER, G
    RAPID COMMUNICATIONS IN MASS SPECTROMETRY, 1990, 4 (02) : 58 - 60
  • [50] The effect of solvent polarity on the antioxidant potential of echinatin, a retrochalcone, towards various ROS: a DFT thermodynamic study
    Mittal, Ankit
    Kakkar, Rita
    FREE RADICAL RESEARCH, 2020, 54 (10) : 777 - 786
12345