Effect of Heat and Microwave Treatments on Phenolic Compounds and Fatty Acids of Turmeric (Curcuma longa L.) and Saffron (Crocus sativus L.)

CORTEZ, MV; PEROVIC, NR; SORIA, EA; DEFAGÓ, MD

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY

Instituto de Tecnología de Alimentos

Lugar: San Pablo; Año: 2020 vol. 23

1516-7275

Turmeric and saffron are spices with fatty acids and phenolic compounds thatexert several human health benefits. Nonetheless, their bioavailability may bereduced by cooking that involves high temperature. Thus, our aim was toevaluate the effects of domestic heat treatments with respect to untreatedcontrols on these molecules assessed by spectrophotometry and gaschromatography: microwaving, boiling under pressure and boiling without it(compared by ANOVA, p