INICSA 23916
INSTITUTO DE INVESTIGACIONES EN CIENCIAS DE LA SALUD
Unidad Ejecutora - UE
artículos
Título:
Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.)
Autor/es:
SORIA EA; PEROVIC NR; CORTEZ MV; DEFAGO MD; SORIA EA; PEROVIC NR; CORTEZ MV; DEFAGO MD
Revista:
BRAZILIAN JOURNAL OF FOOD TECHNOLOGY
Editorial:
Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.)
Referencias:
Año: 2020 vol. 23
ISSN:
1516-7275
Resumen:
Turmeric and saffron are spices with fatty acids and phenolic compounds that exert several human health benefits. Nonetheless, their bioavailability may be reduced by cooking that involves high temperature. Thus, our aim was to evaluate the effects of domestic heat treatments with respect to untreated controls on these molecules assessed by spectrophotometry and gas chromatography: microwaving, boiling under pressure and boiling without it (compared by ANOVA, p
