Aktaş, Z.Bakkalbaşi, E.2025-05-102025-05-1020161308-75762-s2.0-85011915374https://hdl.handle.net/20.500.14720/205Cabbage is an economically and nutritionally important vegetable. Cabbage are widely consumed in almost every region of the world as a food. In this study, we investigated the effect of domestic cooking methods (steaming, boiling, microwave and stir-frying) on the surface color, total phenolic content and antioxidant activity of white cabbage. Total phenolic content of white cabbage was 12975.47 mg gallic acid eq. kg-1 DW, and bound phenolics comprise a 38.56% of total phenolic content. All cooking methods, except steaming method, cause significant reduction in free and total phenolic contents of white cabbage (p<0.05). The highest decrease have been observed in free phenolic content of boiled cabbage samples, and bounded phenolic content of stir-fried cabbage samples. The results show that to preserve the nutritional quality of white cabbage during cooking, steaming is the best procedure. © 2016, Centenary University. All rights reserved.trinfo:eu-repo/semantics/closedAccessAntioxidant ActivityBounded And Free Phenolic ContentCooking MethodsWhite CabbageArticle264N/AQ3505511