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- Chiu, Yu-Shan, et al. Show all 3 Authors
- Yàowù shípǐn fēnxī 2014 v.22 no.2 pp. 202-209
- antioxidant activity; basil; boiling; carotenoids; cilantro; cooking; drugs; green leafy vegetables; leaves; peroxidation; sweet potatoes; Taiwan
- ... Carotenoid-rich green leafy vegetables including cilantro, Thai basil leaves, sweet potato leaves, and choy sum were selected to evaluate the effects of water cooking or boiling on their total carotenoid content (TCC), total phenolic content (TPC), and total antioxidant capacity (TAC). The percentage inhibition of peroxidation (%IP), Trolox equivalent antioxidant capacity (TEAC), and metal-chelati ...
- Chiu, Yu Shan, et al. Show all 4 Authors
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2012 v.46 no.2 pp. 485-492
- basil; boiling; cilantro; isomerization; isomers; leaves; lutein; raw vegetables; stir frying; sweet potatoes; zeaxanthin; Taiwan
- ... Carotenoids, lutein, zeaxanthin, and β-carotene, common in many vegetables, have been shown to be important in visual health-promoting. However, cooking practice has a great impact on these bioactive compounds. The objective of this work was to evaluate the effect of three common Chinese domestic cooking methods including boiling, stir-frying, and deep-frying on the composition of lutein, zeaxanth ...