Muazzez Garipağaoğlu

Impact of traditional cooking methods on total phenolics, flavonoids, and antioxidant capacities of dark green leafy vegetables

This study evaluated the effects of four domestic cooking methods—steaming, microwaving, low-water boiling and high-water boiling—on the phenolic composition and antioxidant capacities of five dark green leafy vegetables (sorrel, stinging nettle, spinach, Swiss chard and purslane). Total phenolics, phenolic acids, flav...