Effect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culinary

被引：0
|
作者：
Anilakumar, K. R. [1 ]
Saritha, V [1 ]
Khanum, Farhath [1 ]
Bawa, A. S. [1 ]
机构：
[1] Def Food Res Lab, Biochem & Nutr Discipline, Mysore 570011, Karnataka, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2007年 / 44卷 / 04期
关键词：
spices; cooking; antioxidant activity; phenols; flavonoids;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Commonly used spices (40) in cooking and therapeutic preparations in India were evaluated for antioxidant activity (AOA), total phenols and flavonoids in raw and cooked in open (5 min, 1:10, 100 degrees C). Among these spices, AOA was highest for white mustard (91.6%) followed by black mustard (91.0%) while the total phenols (141 mg/g) and flavonoids (60 mg) were highest in clove. The results revealed a significant reduction in AOA, polyphenols and flavonoids contents on cooking of large number of spices.
引用
收藏
页码：357 / 359
页数：3
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