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; DEFAGO MD

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY

Effect of heat and microwave treatments on phenolic compounds and fatty acids of turmeric (Curcuma longa L.) and saffron (Crocus sativus L.)

Lugar: Campinas; Año: 2020 vol. 23

1516-7275

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