Effect of different cooking methods on antioxidant properties of Tomato (<i>Lycopersicon</i> <i>esculentum</i>)

Effect of different cooking methods on antioxidant properties of Tomato (<i>Lycopersicon</i> <i>esculentum</i>)

Tomato (<em>Lycopersicon esculentum</em>) is one of the rich sources of antioxidants, mainly, lycopene which is known to be associated with decreased risks of chronic diseases. However, cooking influences the antioxidant properties of vegetables. Therefore, this study aimed to determine...

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Bibliographic Details
Main Authors: S. Thanuja, S. Sivakanthan, S. Vasantharuba Vasantharuba
Format: Article
Language:English
Published: Faculty of Science, University of Peradeniya, Sri Lanka 2019-03-01
Series:Ceylon Journal of Science
Subjects:
antioxidants
flavonoid content
phenolic content
tomato
Online Access:https://cjs.sljol.info/articles/7592

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