Direct Solar Oven with and without UV Filter vs. Traditional Oven: Effect on Polyphenolic Antioxidants, Vitamins and Carotenoids of Food.

ABSTRACT: The use of efficient solar ovens can be a way for progressing ecofriendly technologies in the field of food preparation. In most performing direct solar ovens, the sun rays reach the foods directly, therefore, it becomes essential to check whether, in these conditions, foods can retain theirnutraceutical properties (antioxidants, vitamins and carotenoids). In the present research work, to investigate this issue, several foods (vegetables, meats, and a fish sample) were analyzed before and after cooking (traditional oven, solar oven, and solar oven with a UV filter). The content of lipophilic vitamins and carotenoids (analyzed via HPLC-MS) and the variation of total phenolic content (TPC), and antioxidant capacity (via Folin-Ciocalteu and DPPH assays) have evidenced that cooking with the di

SUBMITTER: Moeini SS 

PROVIDER: S-EPMC10143948 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature