Atividade antioxidante e teor de fenólicos em couve-manteiga (brassica oleracea l. var. acephala) submetida a diferentes sistemas de cultivo e métodos de preparo Conclui-se que a combinação de sistema de cultivo orgânico e cocção em calor seco pode ser eficiente para preservação e ou aumento do teor de compostos fenólicos e da atividade antioxidante em talos e, principalmente, em folhas de couve.
ARTIGOS / ARTICLES CIÊNCIAS BIOLÓGICAS E DA SAÚDEPalavras chave: Alimento funcional. Compostos fenólicos. Cromatografia.The study evaluated the influence of cropping systems and methods of preparation on the antioxidant activity and phenolic content in kale leaf and stalks (Brassica Oleracea L. var. acephala). Kale samples cultivated in organic and conventional systems were analyzed. The vegetable was weighed, cleaned and stems were separated from leaves. After separation, the samples were submitted to the following modes of preparation: raw (fresh kale); dry heat (braised kale) and moist heat (kale immersed in boiling water). Each treatment consisted of three (3) repetitions. The samples were subjected to analysis of antioxidant
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