Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods
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| dc.abstract.en | The polyphenol profile and antioxidant potential in five raw vegetables (beetroot, red cabbage, red pepper, green pepper, kale) were determined after steaming and sous-vide (SV) at different temperatures (80 °C, 85 °C and 90 °C). The total polyphenol content was determined by spectrophotometry using the Folin–Ciocalteu reagent, the antioxidant properties using the DPPH radical, and the polyphenol profile by HPLC–UV–VIS. The sous-vide method at 85 °C resulted in the greatest, smallest losses or the greatest increase in total polyphenol content, whereas the sous-vide method at 80 °C and 85 °C had the same effect on the antioxidant potential and polyphenols profile. | |
| dc.affiliation | Wydział Nauk o Żywności i Żywieniu | |
| dc.affiliation.institute | Katedra Technologii Żywności Pochodzenia Roślinnego | |
| dc.contributor.author | Kosewski, Grzegorz | |
| dc.contributor.author | Chanaj-Kaczmarek, Justyna | |
| dc.contributor.author | Dziedzic, Krzysztof | |
| dc.contributor.author | Jakubowski, Karol | |
| dc.contributor.author | Lisiak, Natalia | |
| dc.contributor.author | Przysławski, Juliusz | |
| dc.contributor.author | Drzymała-Czyż, Sławomira | |
| dc.date.access | 2025-08-13 | |
| dc.date.accessioned | 2025-08-14T05:42:47Z | |
| dc.date.available | 2025-08-14T05:42:47Z | |
| dc.date.copyright | 2025-04-23 | |
| dc.date.issued | 2025 | |
| dc.description.abstract | <jats:p>The polyphenol profile and antioxidant potential in five raw vegetables (beetroot, red cabbage, red pepper, green pepper, kale) were determined after steaming and sous-vide (SV) at different temperatures (80 °C, 85 °C and 90 °C). The total polyphenol content was determined by spectrophotometry using the Folin–Ciocalteu reagent, the antioxidant properties using the DPPH radical, and the polyphenol profile by HPLC–UV–VIS. The sous-vide method at 85 °C resulted in the greatest, smallest losses or the greatest increase in total polyphenol content, whereas the sous-vide method at 80 °C and 85 °C had the same effect on the antioxidant potential and polyphenols profile.</jats:p> | |
| dc.description.accesstime | at_publication | |
| dc.description.bibliography | il., bibliogr. | |
| dc.description.finance | publication_nocost | |
| dc.description.financecost | 0,00 | |
| dc.description.if | 2,5 | |
| dc.description.number | 9 | |
| dc.description.points | 100 | |
| dc.description.version | final_published | |
| dc.description.volume | 15 | |
| dc.identifier.doi | 10.3390/app15094677 | |
| dc.identifier.eissn | 2076-3417 | |
| dc.identifier.uri | https://sciencerep.up.poznan.pl/handle/item/4214 | |
| dc.identifier.weblink | https://www.mdpi.com/2076-3417/15/9/4677 | |
| dc.language | en | |
| dc.relation.ispartof | Applied Sciences (Switzerland) | |
| dc.relation.pages | art. 4677 | |
| dc.rights | CC-BY | |
| dc.sciencecloud | send | |
| dc.share.type | OPEN_JOURNAL | |
| dc.subject.en | sous-vide | |
| dc.subject.en | steamed | |
| dc.subject.en | HPLC | |
| dc.subject.en | DPPH assay | |
| dc.subject.en | Folin–Ciocalteu | |
| dc.subject.en | beetroot | |
| dc.subject.en | red cabbage | |
| dc.subject.en | green pepper | |
| dc.subject.en | red pepper | |
| dc.subject.en | kale | |
| dc.title | Changes in Polyphenolic Profile and Antioxidant Properties of Selected Raw and Processed Vegetables Under Different Cooking Methods | |
| dc.title.volume | Special Issue Nutrients and Functional Substances in Plant-Based Foods | |
| dc.type | JournalArticle | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 9 | |
| oaire.citation.volume | 15 |