title: Alterations in phenolic compound levels and antioxidant activity in response to cooking technique effects: A meta-analytic investigation.
abstract: The aim of this study was to review prior studies that have evaluated the effects of cooking techniques on polyphenol levels and antioxidant activity in vegetables and to release a meta-analysis of the findings. Meta-analysis with a random effect model was conducted using the weighted response ratios (R*) that were calculated for each experiment. Baking (R* = 0.51), blanching (R* = 0.94), boiling (R* = 0.62), microwaving (R* = 0.54) and pressure cooking (R* = 0.47) techniques precipitated significant reductions in the polyphenol levels. Significant decreases in the antioxidant activity levels were noted after baking (R* = 0.45) and boiling (R* = 0.76), while significant increases were observed after frying (R* = 2.26) and steaming (R* = 1.52).
authors: a UNIFESP , Bioscience Department , Santos , Brazil.
authors: Daniella
authors: D
authors: Murador
authors: a UNIFESP , Bioscience Department , Santos , Brazil.
authors: Anna Rafaela
authors: AR
authors: Braga
authors: b UNICAMP , School of Applied Sciences , Santos , Brazil.
authors: Diogo
authors: D
authors: Da Cunha
authors: a UNIFESP , Bioscience Department , Santos , Brazil.
authors: Veridiana
authors: http://orcid.org/0000-0001-7327-7471
authors: V
authors: De Rosso
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000737:chemistry*; D003296:Cooking; D006801:Humans; D009753:Nutritive Value; D010636:Phenols / Q000032:analysis / Q000737:chemistry*; D059808:Polyphenols / Q000032:analysis / Q000737:chemistry*; D015203:Reproducibility of Results; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D010636:Phenols; D059808:Polyphenols
keywords: Phenolic compound; antioxidant activity; cooked vegetable; cooking technique; polyphenol