Effect of Home Freezing and Italian Style of Cooking on Antioxidant Activity of Edible Vegetables |
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Authors: | F. Danesi A. Bordoni |
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Affiliation: | Authors are with Research Center on Nutrition and Vitamins, Dept. of Biochemistry "G. Moruzzi," Univ. of Bologna, Via Irnerio, 48-40126 Bologna, Italy. Direct inquiries to author Danesi (E-mail: ). |
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Abstract: | ABSTRACT: In this study, we analyzed the modifications of antioxidant activity consequent to 3 typical home cooking practices (steaming, boiling, and microwave cooking) in fresh and home frozen vegetables. Six different vegetable species were examined: carrots ( Daucus carota L.), zucchini ( Cucurbita pepo L.), tomatoes ( Solanum lycopersicum L.), green beans ( Phaseolus vulgaris L.), peas ( Pisum sativum L.), and yellow peppers ( Capsicum annuum L.). All vegetables were conventional products and were analyzed in season to minimize differences due to agricultural practice and storage. Cooking and freezing are generally regarded as destructive to antioxidants, and this has fostered a belief among many consumers that raw vegetables are nutritionally superior to their frozen and/or cooked forms. In the current study, we provide evidence that this is not always the case. |
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Keywords: | antioxidants home cooking home freezing total antioxidant activity vegetables |
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