Processing of three different cooking methods of cassava: Effects on in vitro bioaccessibility of phenolic compounds and antioxidant activity

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• 作者：Ana Cristina Silva de Lima^a ; Jos&eacute ; Diogo da Rocha Viana^b ; ^{diogorocha@alu.ufc.br} ; ^{diogo.rocha@posgrad.usfc.br} ; Luiz Bruno de Sousa Sabino^a ; Larissa Morais Ribeiro da Silva^a ; Nat&aacute ; lia Kellen Vieira da Silva^a ; Paulo Henrique Machado de Sousa^c
• 关键词：Gastrointestinal digestion ; Steaming ; Boiling ; Microwaving
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：76
• 期：part_PB
• 页码：253-258
• 全文大小：271 K
• 卷排序：76

文摘

Phenolics bioaccessibility in the cassava was influenced by the cooking method used. Steam is the indicated method indicated due the high retention of phenolics. After simulated digestion cassava showed lower antioxidant activity. Phenolics bioaccessibility content increased after the simulated digestion.