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Effect of Heat on the Antioxtoant Status of Selected Green Leafy Vegetables


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1 Department of Biochemistry & Biotechnology, Avinashilingam Deemed University, Coimbatore -641 043, India
     

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One of the major changes that occur during processing, distribution and final preparation of food is oxidation. Oxidation of lipids initiates other changes in the food system that affect its nutritional quality, wholesomeness, safety, colour, flavour and texture. Antioxidants are among the principal ingredients that protect food quality by preventing oxidative deterioration of lipids.
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  • Effect of Heat on the Antioxtoant Status of Selected Green Leafy Vegetables

Abstract Views: 28  |  PDF Views: 1

Authors

P. R. Padma
Department of Biochemistry & Biotechnology, Avinashilingam Deemed University, Coimbatore -641 043, India
R. Anitha
Department of Biochemistry & Biotechnology, Avinashilingam Deemed University, Coimbatore -641 043, India

Abstract


One of the major changes that occur during processing, distribution and final preparation of food is oxidation. Oxidation of lipids initiates other changes in the food system that affect its nutritional quality, wholesomeness, safety, colour, flavour and texture. Antioxidants are among the principal ingredients that protect food quality by preventing oxidative deterioration of lipids.