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Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (<i>Brassica oleracea</i> var. <i>italica</i>) Cooked Using Different Techniques

In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were asses...

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Principais autores: Fahad AlJuhaimi, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Nurhan Uslu, Zainab Albakry
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2024-05-01
coleção:Plants
Assuntos:
broccoli
cooking methods
bioactive compounds
antioxidant capacity
polyphenols
elements
Acesso em linha:https://www.mdpi.com/2223-7747/13/10/1283
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