Research Article
Effects of Thermal Treatment on the Phenolic Content and Antioxidant Activity of Some Vegetables

B. Chipurura, M. Muchuweti and F. Manditseraa

Asian Journal of Clinical Nutrition, 2010, 2(3), 93-100.


Vegetables are valuable sources of nutrients and they are also being recognised for their antioxidant properties. To assess the benefits and value of phenolic compounds in extracts, it is imperative to evaluate the effects of different processing methods applied to foods on the ultimate quantities/activities of the phenolics. In this study, the effects of thermal treatment on some vegetables is reviewed.

ASCI-ID: 2-20

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