Effects of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables


	Asian Journal of Clinical Nutrition
	Year: 2010 \| Volume: 2 \| Issue: 3 \| Page No.: 93-100 DOI: 10.3923/ajcn.2010.93.100

Effects of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables

B. Chipurura, M. Muchuweti and F. Manditseraa

Abstract: Vegetables are valuable sources of nutrients and they are also being recognised for their antioxidant properties. To assess the benefits and value of phenolic compounds in extracts, it is imperative to evaluate the effects of different processing methods applied to foods on the ultimate quantities/activities of the phenolics. In this study, the effects of thermal treatment on some vegetables is reviewed.

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How to cite this article:

B. Chipurura, M. Muchuweti and F. Manditseraa, 2010. Effects of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables. Asian Journal of Clinical Nutrition, 2: 93-100.

DOI: 10.3923/ajcn.2010.93.100

URL: https://scialert.net/abstract/?doi=ajcn.2010.93.100

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