DEMİREL ÖZBEK Y., SARAL Ö.
CZECH JOURNAL OF FOOD SCIENCES, 2023 (SCI-Expanded, Scopus)
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Yayın Türü:
Makale / Tam Makale
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Basım Tarihi:
2023
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Doi Numarası:
10.17221/114/2023
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Dergi Adı:
CZECH JOURNAL OF FOOD SCIENCES
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Derginin Tarandığı İndeksler:
Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
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Recep Tayyip Erdoğan Üniversitesi Adresli:
Evet
Özet
This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, micro-wave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 +/- 299.82 mg GAE(100 g)(-1), GAE - gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 +/- 311.76 mg GAE(100 g)(-1)] and 5 min in stir-frying [2 434.33 +/- 197.75 mg GAE(100 g)(-1)] compared to the raw chard samples (P < 0.05). Two different antioxidant activity determination methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)] were used in the study. In both methods, it was determined that antioxidant activity decreased in the 10-min application of stir-frying. In contrast, the antioxidant activity increased by applying 3.5 min and 6.5 min in the microwave (P < 0.05). As a result, it was found that the antioxidant activity and total phenol content of wild chard changed when the cooking method and time were changed