Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)
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- Type
- article
- Published
- 2015-06-30
- Cited by
- 16
- References
- 32
- OpenAlex
- https://openalex.org/W813572601
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:83403495
Keywords
Spinach, Chemistry, ABTS, Antioxidant, Food science
References
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- Current Protocols in Food Analytical Chemistry
- Analysis of propolis: some parameters and procedures for chemical quality control
- Chlorophylls and Carotenoids: Measurement and Characterization by UV‐VIS Spectroscopy
- Phytochemical and pharmacological profile of Ipomoea aquatica.
- Effect of soaking, boiling, and steaming on total phenolic contentand antioxidant activities of cool season food legumes.
- Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables
- The growth, photosynthesis and antioxidant defense responses of five vegetable crops to phenanthrene stress.
- Effect of different cooking methods on color, phytochemical concentration, and antioxidant capacity of raw and frozen brassica vegetables.
- Antioxidant activity applying an improved ABTS radical cation decolorization assay.
- Evaluation of Diuretic Activity of Ipomoea aquatica (Kalmisak) in Mice Model Study
- Studies on products of browning reaction--antioxidative activities of products of browning reaction prepared from glucosamine
- Evaluation of antioxidant activities of principal carotenoids available in water spinach (Ipomoea aquatica)
- Antioxidant activity and total phenolics of edible mushroom extracts
- Hepatoprotective effect of the natural fruit juice from Aronia melanocarpa on carbon tetrachloride-induced acute liver damage in rats.
- Hydroxyl Radical-scavenging Effects of Spices and Scavengers from Brown Mustard (Brassica nigra)
- Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke.
- Antioxidant properties of chlorophyll-enriched and chlorophyll-depleted polyphenolic fractions from leaves of Vernonia amygdalina and Gongronema latifolium
- Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables.
- Effects of different cooking methods on health-promoting compounds of broccoli
Cited by
- Effects of cooking and drying on phenolic compounds and antioxidant activity of African green leafy vegetables
- Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes
- Influence of Cooking Methods on Bioactive Compound Content and Antioxidant Activity of Brussels Sprouts
- Steam radish sprout ( Raphanus sativus L.): active substances, antioxidant activities and non‐targeted metabolomics analysis
- 아로니아의 저장온도가 생리활성물질 및 항산화에 미치는 영향
- Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review
- Phytochemical profiling, antioxidant activity, antimicrobial activity and GC-MS analysis of Ipomoea aquatica Forsk collected from EMA market, Manipur
- Elemental content in under-utilized green leafy vegetables of urban waterbodies in Kolkata, India and their associated health risk
- How to cook sweet basil (Ocimum basilicum L.) leaves to obtain the highest nutrient bioaccessibility and bioactive compounds?
- Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (Brassica oleracea var. italica) Cooked Using Different Techniques
- Influence of different processing conditions on phenolic profile, antioxidant, and anti-cholinesterase activities of spinach, and mustard leaves
- Optimization of blanching condition for removing potassium from spinach using response surface methodology
- Effects of spices mixture and cooking on antioxidant activity in Ethiopian spicy hot red pepper powder
- Nutritional value, bioaccessibility, phytochemical composition, and antioxidant activity of fenugreek herb and seed affected by processing and cooking methods
- The Study of Spices Mixture and Cooking Effects on Antioxidant Activity in Popular Ethiopian Spicy Hot Red Pepper Products
- Quality Characteristics and Antioxidant Activity of Yogurt Prepared with Bitter Melon ( Momordica Charanti ) Juice
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