Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley

Effect of Ultrasound, Steaming, and Dipping on Bioactive Compound Contents and Antioxidant Capacity of Basil and Parsley

Fresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the objective of this study was to assess the impact...

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Bibliographic Details
Main Authors: Magdalena Dadan, Urszula Tylewicz, Silvia Tappi, Katarzyna Rybak, Dorota Witrowa-Rajchert, Marco Dalla Rosa
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2021-09-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
basil
parsley leaves
ultrasound treatment
steaming
chlorophyll
lutein
total phenolic content
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Ultrasound-Steaming-and-Dipping-on-Bioactive-Compound-Contents-and-Antioxidant,141430,0,2.html
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