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Effect of domestic cooking methods on the total antioxidant capacity of vegetables

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Pages 12-22 | Published online: 13 Aug 2009

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Shan Jiang, Meiqi Yu, Pengfei Jiang, Yoshimasa Nakamura & Hang Qi. (2022) Effects of Domestic Cooking Methods on Physichochemical Properties, Bioactive Compounds and Antioxidant Activities of Vegetables: A Mini-Review. Food Reviews International 0:0, pages 1-15.
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Francesca Boari, Maria Cefola, Francesco Di Gioia, Bernardo Pace, Francesco Serio & Vito Cantore. (2013) Effect of cooking methods on antioxidant activity and nitrate content of selected wild Mediterranean plants. International Journal of Food Sciences and Nutrition 64:7, pages 870-876.
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Grzegorz Bartosz. (2010) Non-enzymatic antioxidant capacity assays: Limitations of use in biomedicine. Free Radical Research 44:7, pages 711-720.
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Articles from other publishers (34)

Seray Erhan, Charalampos Proestos, Salim Manoharadas & Fatih Oz. (2023) Effect of different cooking methods on selected quality criteria and polycyclic aromatic hydrocarbon content of cultivated mushrooms ( Agaricus bisporus ) . International Journal of Food Science & Technology 58:11, pages 5689-5700.
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İmran UYSAL. (2022) Some pharmacological properties of Alyssum stylare (Boiss. & Balansa) Boiss. International Journal of Chemistry and Technology 6:2, pages 93-96.
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Izabela Sadowska-Bartosz & Grzegorz Bartosz. (2022) Evaluation of The Antioxidant Capacity of Food Products: Methods, Applications and Limitations. Processes 10:10, pages 2031.
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Alice Cattivelli, Angela Conte, Serena Martini & Davide Tagliazucchi. (2022) Cooking and In Vitro Digestion Modulate the Anti-Diabetic Properties of Red-Skinned Onion and Dark Purple Eggplant Phenolic Compounds. Foods 11:5, pages 689.
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Alice Cattivelli, Angela Conte, Serena Martini & Davide Tagliazucchi. (2021) Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility. Foods 10:5, pages 1023.
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Mucip GENİŞEL & Fatma YILDIZOĞLU. (2021) Alleviation Effects of Diosmetin on H2O2-Induced Oxidative Damage in Human ErythrocytesAlleviation Effects of Diosmetin on H2O2-Induced Oxidative Damage in Human Erythrocytes. International Journal of Secondary Metabolite 8:1, pages 31-39.
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Massimiliano Rinaldi, Paola Littardi, Antonella Cavazza, Saverio Santi, Maria Grimaldi, Margherita Rodolfi, Tommaso Ganino & Emma Chiavaro. (2020) Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads. Food Research International 137, pages 109679.
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Nicoletta Pellegrini, Paola Vitaglione, Daniel Granato & Vincenzo Fogliano. (2019) Twenty‐five years of total antioxidant capacity measurement of foods and biological fluids: merits and limitations. Journal of the Science of Food and Agriculture 100:14, pages 5064-5078.
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Elsy De Santiago, Gema Pereira-Caro, José Manuel Moreno-Rojas, Concepción Cid & María-Paz De Peña. (2018) Digestibility of (Poly)phenols and Antioxidant Activity in Raw and Cooked Cactus Cladodes ( Opuntia ficus-indica ) . Journal of Agricultural and Food Chemistry 66:23, pages 5832-5844.
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Elsy De Santiago, Maite Domínguez-Fernández, Concepción Cid & María-Paz De Peña. (2017) Impact of cooking process on nutritional composition and antioxidants of cactus cladodes ( Opuntia ficus-indica ). Food Chemistry.
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Ana Soares, Conrado Carrascosa & António Raposo. (2017) Influence of Different Cooking Methods on the Concentration of Glucosinolates and Vitamin C in Broccoli. Food and Bioprocess Technology 10:8, pages 1387-1411.
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Isabel Juániz, Iziar Amaia Ludwig, Letizia Bresciani, Margherita Dall'Asta, Pedro Mena, Daniele Del Rio, Concepcion Cid & María-Paz de Peña. (2016) Catabolism of raw and cooked green pepper ( Capsicum annuum ) (poly)phenolic compounds after simulated gastrointestinal digestion and faecal fermentation. Journal of Functional Foods 27, pages 201-213.
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V.L. van Stokkom, P.S. Teo, M. Mars, C. de Graaf, O. van Kooten & M. Stieger. (2016) Taste intensities of ten vegetables commonly consumed in the Netherlands. Food Research International 87, pages 34-41.
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Isabel Ju?niz, Iziar A. Ludwig, Estibaliz Huarte, Gema Pereira-Caro, Jose Manuel Moreno-Rojas, Concepci?n Cid & Mar?a-Paz De Pe?a. (2016) Influence of heat treatment on antioxidant capacity and (poly)phenolic compounds of selected vegetables. Food Chemistry 197, pages 466-473.
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Roberto Lo Scalzo, Marta Fibiani, Gianluca Francese, Antonietta D’Alessandro, Giuseppe L. Rotino, Pellegrino Conte & Giuseppe Mennella. (2016) Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.). Food Chemistry 194, pages 835-842.
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María J. Zaro, Leidy C. Ortiz, Sonia Keunchkarian, Alicia R. Chaves, Ariel R. Vicente & Analía Concellón. (2015) Chlorogenic acid retention in white and purple eggplant after processing and cooking. LWT - Food Science and Technology 64:2, pages 802-808.
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Jessica del Pilar Ram?rez-Anaya, Cristina Samaniego-S?nchez, Ma. Claudia Casta?eda-Saucedo, Marina Villal?n-Mir & Herminia L?pez-Garc?a de la Serrana. (2015) Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chemistry 188, pages 430-438.
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M Zaro, Ariel Vicente, C Ortiz, Alicia Chaves & A Concellón. 2015. Handbook of Vegetable Preservation and Processing, Second Edition. Handbook of Vegetable Preservation and Processing, Second Edition 479 494 .
Daniel Sincholle. (2015) Prévenir et contrôler le stress oxydant. Pratiques en nutrition 11:44, pages 17-24.
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Maria Paciulli, Tommaso Ganino, Nicoletta Pellegrini, Massimiliano Rinaldi, Maria Zaupa, Andrea Fabbri & Emma Chiavaro. (2015) Impact of the industrial freezing process on selected vegetables ? Part I. Structure, texture and antioxidant capacity. Food Research International 74, pages 329-337.
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Velid UNSAL, Sevil TOROĞLU, Ergül Belge KURUTAŞ, Safiye Şeyma TANER, Filiz ATALAY & Güllü BAHAR. (2015) Dereotu, Semizotu ve Roka’da Antioksidan ve Antimikrobiyal Aktivitenin Araştırılması. Nevşehir Bilim ve Teknoloji Dergisi 3:2, pages 25-25.
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Nilüfer Girgin & Sedef Nehir El. (2015) Effects of cooking on in vitro sinigrin bioaccessibility, total phenols, antioxidant and antimutagenic activity of cauliflower (Brassica oleraceae L. var. Botrytis). Journal of Food Composition and Analysis 37, pages 119-127.
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Radhika Bongoni, Ruud Verkerk, Matthijs Dekker & Bea Steenbekkers. (2015) Evaluation of research methods to study domestic food preparation. British Food Journal 117:1, pages 7-21.
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Jenna M. Drinkwater, Rong Tsao, Ronghua Liu, Cheryl Defelice & David J. Wolyn. (2015) Effects of cooking on rutin and glutathione concentrations and antioxidant activity of green asparagus (Asparagus officinalis) spears. Journal of Functional Foods 12, pages 342-353.
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Judita Bystrická, Petra Kavalcová, Alena Vollmannová, Ján Tomáš & Matyáš Orsák. (2014) The role of sulphur on the content of total polyphenols and antioxidant activity in onion (Allium cepa L.). Potravinarstvo Slovak Journal of Food Sciences 8:1, pages 284-289.
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Radhika Bongoni, Ruud Verkerk, Bea Steenbekkers, Matthijs Dekker & Markus Stieger. (2014) Evaluation of Different Cooking Conditions on Broccoli (Brassica oleracea var. italica) to Improve the Nutritional Value and Consumer Acceptance. Plant Foods for Human Nutrition 69:3, pages 228-234.
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Amitava Dasgupta & Kimberly Klein. 2014. Antioxidants in Food, Vitamins and Supplements. Antioxidants in Food, Vitamins and Supplements 209 235 .
R. Bongoni, L.P.A. Steenbekkers, R. Verkerk, M.A.J.S. van Boekel & M. Dekker. (2013) Studying consumer behaviour related to the quality of food: A case on vegetable preparation affecting sensory and health attributes. Trends in Food Science & Technology 33:2, pages 139-145.
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Emma Chiavaro, Teresa Mazzeo, Attilio Visconti, Chiara Manzi, Vincenzo Fogliano & Nicoletta Pellegrini. (2012) Nutritional Quality of Sous Vide Cooked Carrots and Brussels Sprouts. Journal of Agricultural and Food Chemistry 60:23, pages 6019-6025.
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Denys J. CharlesDenys J. Charles. 2013. Antioxidant Properties of Spices, Herbs and Other Sources. Antioxidant Properties of Spices, Herbs and Other Sources 435 448 .
M. Lutz, C. Henríquez & M. Escobar. (2011) Chemical composition and antioxidant properties of mature and baby artichokes (Cynara scolymus L.), raw and cooked. Journal of Food Composition and Analysis 24:1, pages 49-54.
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Myang Hee Im, Yong-Seo Park, Hanna Leontowicz, Maria Leontowicz, Jacek Namiesnik, Kyung-Sik Ham, Seong-Gook Kang, Kasia Najman & Shela Gorinstein. (2011) The thermostability, bioactive compounds and antioxidant activity of some vegetables subjected to different durations of boiling: Investigation in vitro. LWT - Food Science and Technology 44:1, pages 92-99.
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Martinus van Boekel, Vincenzo Fogliano, Nicoletta Pellegrini, Catherine Stanton, Gabriele Scholz, Sam Lalljie, Veronika Somoza, Dietrich Knorr, Pratima Rao Jasti & Gerhard Eisenbrand. (2010) A review on the beneficial aspects of food processing. Molecular Nutrition & Food Research 54:9, pages 1215-1247.
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Roberto Lo Scalzo, Marta Fibiani, Giuseppe Mennella, Giuseppe L. Rotino, Monica Dal Sasso, Maria Culici, Alessandra Spallino & Pier Carlo Braga. (2010) Thermal Treatment of Eggplant ( Solanum melongena L.) Increases the Antioxidant Content and the Inhibitory Effect on Human Neutrophil Burst . Journal of Agricultural and Food Chemistry 58:6, pages 3371-3379.
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