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Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet

2015Journal article Restricted access
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dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorAlves, Rita C.
dc.contributor.authorBarreira, Sérgio
dc.contributor.authorCosta, Anabela S.G.
dc.contributor.authorOliveira, M. Beatriz P.P.
dc.date.accessioned2021-05-03T08:57:34Z
dc.date.available2021-05-03T08:57:34Z
dc.date.issued2015
dc.description.abstractThe effect of boiling (10 minutes) on eleven green vegetables frequently consumed in the Mediterranean diet was evaluated. For that, some physicochemical parameters and the contents of vitamin C, phenolics and carotenoids, as well as the antioxidant activity, were determined in raw and boiled samples. The raw vegetables analysed in this study were good sources of vitamin C, carotenoids and phenolic compounds, with contents ranging from 10.6 to 255.1 mg/100 g, 0.03 to 3.29 mg/100 g and 202.9 to 1010.7 mg/100 g, respectively. Boiling promoted losses in different extensions considering both the different bioactive compounds and the distinct vegetables analysed. Contrary to phenolics (more resistant), vitamin C was the most affected compound. Boiling also originated significant losses in the antioxidant activity of the vegetables. Considering all the parameters analysed, the vegetables most affected by boiling were broccoli and lettuce. The least affected ones were collard and tronchuda cabbage.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVinha AF, Alves RC, Barreira SV, Costa AS, Oliveira MB. Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet. Food & Function. 2015 Apr;6(4):1157-1163. doi: 10.1039/c4fo01209g. PMID: 25690509.pt_PT
dc.identifier.doi10.1039/c4fo01209gpt_PT
dc.identifier.eissn2042-650X
dc.identifier.issn2042-6496
dc.identifier.urihttp://hdl.handle.net/10284/9855
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherThe Royal Society of Chemistrypt_PT
dc.relation.publisherversionhttps://www.rsc.orgpt_PT
dc.subjectGreen vegetablespt_PT
dc.subjectMediterranean dietpt_PT
dc.subjectBoiling effectpt_PT
dc.subjectPhysicochemical parameterspt_PT
dc.subjectAscorbic acidpt_PT
dc.subjectPhenolicspt_PT
dc.subjectCarotenoidspt_PT
dc.titleImpact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean dietpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage1163pt_PT
oaire.citation.issue4pt_PT
oaire.citation.startPage1157pt_PT
oaire.citation.titleFood & Functionpt_PT
oaire.citation.volume6pt_PT
person.familyNameMendes Ferreira da Vinha
person.familyNameBarreira
person.givenNameAna Cristina
person.givenNameSérgio
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.ciencia-id4514-45D3-DC11
person.identifier.orcid0000-0002-6116-9593
person.identifier.orcid0000-0001-5956-7501
person.identifier.scopus-author-id55812422900
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublicationdbe45ee6-efba-417e-92ef-53145e55db29
relation.isAuthorOfPublication.latestForDiscoverydbe45ee6-efba-417e-92ef-53145e55db29

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