Influence of Different Cooking Methods on Color, Bioactive Compounds, and Antioxidant Activity of Kale
| dc.contributor.author | Akdas, Zelal Zuhal | |
| dc.contributor.author | Bakkalbasi, Emre | |
| dc.date.accessioned | 2025-05-10T17:26:47Z | |
| dc.date.available | 2025-05-10T17:26:47Z | |
| dc.date.issued | 2017 | |
| dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
| dc.department-temp | [Akdas, Zelal Zuhal; Bakkalbasi, Emre] Yuzuncu Yil Univ, Dept Food Engn, Fac Engn & Architecture, TR-65080 Van, Turkey | en_US |
| dc.description.abstract | In this study, the effects of different cooking methods on health-promoting phytochemicals and antioxidant activity of fresh kale were investigated. Results showed that water soluble phytochemicals were significantly decreased by boiling. While stir-frying gave the highest degradation ratio for all phytochemicals, and steaming gave the lowest degradation ratio. The thermal degradation ratios of ascorbic acid, total carotenoids, total chlorophylls, total flavonols, and total phenolics content after stir-frying were 54.9, 28.2, 71.0, 81.3, and 39.3%, respectively. The results showed that steaming can be considered as the best method of cooking as it preserve the bioactive compounds and the antioxidant activity. | en_US |
| dc.description.sponsorship | Yuzuncu Yil University Research Found [2015-FBE-YL204] | en_US |
| dc.description.sponsorship | Financial support provided by Yuzuncu Yil University Research Found (2015-FBE-YL204) is gratefully acknowledged. | en_US |
| dc.description.woscitationindex | Science Citation Index Expanded | |
| dc.identifier.doi | 10.1080/10942912.2016.1188308 | |
| dc.identifier.endpage | 887 | en_US |
| dc.identifier.issn | 1094-2912 | |
| dc.identifier.issn | 1532-2386 | |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.scopusquality | Q2 | |
| dc.identifier.startpage | 877 | en_US |
| dc.identifier.uri | https://doi.org/10.1080/10942912.2016.1188308 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.14720/11787 | |
| dc.identifier.volume | 20 | en_US |
| dc.identifier.wos | WOS:000395420800015 | |
| dc.identifier.wosquality | Q3 | |
| dc.language.iso | en | en_US |
| dc.publisher | Taylor & Francis inc | en_US |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Antioxidant Activity | en_US |
| dc.subject | Color | en_US |
| dc.subject | Cooking Methods | en_US |
| dc.subject | Kale | en_US |
| dc.subject | Bioactive Compounds | en_US |
| dc.title | Influence of Different Cooking Methods on Color, Bioactive Compounds, and Antioxidant Activity of Kale | en_US |
| dc.type | Article | en_US |