Nutritional composition, phenolic compounds, nitrate content in eatable vegetables obtained by conventional and certified organic grown culture subject to thermal treatment
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
20/05/2014
20/05/2014
01/06/2009
|
Resumo |
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) Processo FAPESP: 06/55985-8, 2007/53403-4 Processo FAPESP: 07/54368-8 The aim of this work was to analyse some nutritional characteristics in eatable vegetables obtained by conventional and organic grown culture, focusing on vegetable parts that are generally rejected by consumers. Samples of Chinese cabbage (Brassica rapa (syn. B. campestris) spp. pekinensis)) and maize (Zea mays L.) had been analysed under raw conditions and after thermal treatment in order to test modifications in protein, lipids, carbohydrate, phenol, nitrate content and dry weight. According to our results, thermal treatment modified some characteristics. Even if for most parameters significant differences between foods obtained by the two cultivation procedures had not been observed, in organic samples a higher concentration of nitrate was found. Furthermore, domestic processing, such as cooking in boiling water, seems to have a dramatic effect on phenolic content on both kinds of food, and, as a consequence, on antioxidant activity. |
Formato |
1118-1124 |
Identificador |
http://dx.doi.org/10.1111/j.1365-2621.2009.01928.x International Journal of Food Science and Technology. Malden: Wiley-blackwell Publishing, Inc, v. 44, n. 6, p. 1118-1124, 2009. 0950-5423 http://hdl.handle.net/11449/19097 10.1111/j.1365-2621.2009.01928.x WOS:000265708800006 |
Idioma(s) |
eng |
Publicador |
Wiley-Blackwell Publishing, Inc |
Relação |
International Journal of Food Science and Technology |
Direitos |
closedAccess |
Palavras-Chave | #Nitrate #nutritional quality #organic food #thermal treatment |
Tipo |
info:eu-repo/semantics/article |