Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods

Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods

The polyphenol profile and antioxidant potential in five raw vegetables (beetroot, red cabbage, red pepper, green pepper, kale) were determined after steaming and sous-vide (SV) at different temperatures (80 °C, 85 °C and 90 °C). The total polyphenol content was determined by spectrophotometry using...

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Bibliographic Details
Main Authors: Grzegorz Kosewski, Justyna Chanaj-Kaczmarek, Krzysztof Dziedzic, Karol Jakubowski, Natalia Lisiak, Juliusz Przysławski, Sławomira Drzymała-Czyż
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Applied Sciences
Subjects:
sous-vide
steamed
HPLC
DPPH assay
Folin–Ciocalteu
beetroot
Online Access:https://www.mdpi.com/2076-3417/15/9/4677
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