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• W2116291727 abstract "Regular consumption of dietary antioxidants may reduce the risk of several serious diseases. As vegetables are a major source of antioxidants it is desirable to assess their antioxidant activity and compare different processing and preparation methods. The total antioxidant activity was determined in water- and lipid-soluble extracts from fresh, stored and frozen vegetables. The contribution of individual compounds to total antioxidant activity was estimated. In stored vegetables at ambient or chill temperatures antioxidant activity declined. Blanching and freezing of peas and spinach reduced water-soluble antioxidant activity by 30 and 50%, respectively, thereafter levels remained constant on storage at −20 °C. Samples of frozen peas and spinach purchased from retail outlets had substantially higher antioxidant activity than canned or jarred samples. In a comparison of cooking methods, microwave and boiling for short periods had a negligible effect on total antioxidant activity, but substantial losses occurred after prolonged boiling in water." @default.
• W2116291727 created "2016-06-24" @default.
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• W2116291727 date "2002-12-01" @default.
• W2116291727 modified "2023-09-30" @default.
• W2116291727 title "The antioxidant activity and composition of fresh, frozen, jarred and canned vegetables" @default.
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• W2116291727 doi "https://doi.org/10.1016/s1466-8564(02)00048-6" @default.
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