Effects of conventional cooking methods on the glucosinolate content and the antioxidant activity of alugbati (Basella rubra) and saluyot (Corchorus olitorius)
Glucosinolates (GSLs) and one of their hydrolysis products, isothiocyanates (ITCs), are thoroughly researched for their biological activities. In this study, the effects of conventional cooking methods – steaming, blanching, boiling, microwaving, and stir-frying – on the total GSL and ITC content an...
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| Main Authors: | , |
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| Format: | text |
| Language: | English |
| Published: |
Animo Repository
2022
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/etdb_chem/14 https://animorepository.dlsu.edu.ph/cgi/viewcontent.cgi?article=1016&context=etdb_chem |
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| Institution: | De La Salle University |
| Language: | English |