|Support type:||Scholarships in Brazil - Scientific Initiation|
|Effective date (Start):||June 01, 2012|
|Effective date (End):||May 31, 2013|
|Field of knowledge:||Agronomical Sciences - Agronomy - Crop Science|
|Principal researcher:||Giuseppina Pace Pereira Lima|
|Grantee:||Mariana Gonçalves Lozano|
|Home Institution:||Instituto de Biociências (IBB). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil|
Different culture systems, like conventional and organic, can interfere with nutritional characteristics of a vegetable as well as the mode of preparation for consumption and sanitation. This experiment aims to observe if the mode of cultivation and heat treatment influence the levels of antioxidants in cabbage (Brassica oleracea var. Capitata) and spinach (Tetragonia expansa) subjected the sanitation for ozonization. Will be use parameters of soluble solids, titratable acidity, pH (chemical analysis), polyamines, total phenols, flavonoids, carotenoids total and chlorophyll, vitamin C, activity aintioxidant, fiber / dietary, lipids, total protein, total carbohydrate (biochemistry analysis), microbiological analysis and nitrate. Statistical analysis will be in a completely randomized design (CRD) with factorial 2 x 4 ( cropping system x cooking system) in third copy for each product to be analyzed. This project will help to clearing up the use of different heat treatments in food commonly consumed by the population.