ArticlePlants (Basel, Switzerland)2026
Effect of Drying and Cooking on the Chemical Composition, Phenolic Profile, and Antioxidant Capacity of
Ángel Félix Vargas-Madriz, Perla Del Carmen Bautista-Cano, Carlos Vázquez Jiménez, Jenny Kay Novella-Erreguín, Haidel Vargas-Madriz, Aarón Kuri-García, Iza Fernanda Pérez-Ramírez, Roberto Augusto Ferriz-Martínez, Karina de la Torre-Carbot, Carlos Saldaña and 1 more
Abstract read
In one paragraphArticle in Plants (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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0citing papers in PubMed
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What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
2 · The registryThe trial behind it
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3 · Its place in the literatureWho cites it
0 citing papers in PubMed.
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4 · The recordCorrections and comments
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5 · Who and what moneyAuthors and funding
11 authors.
Ángel Félix Vargas-MadrizDepartment of Cell and Molecular Biology, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Santiago de Querétaro 76230, Mexico.ORCID 0000-0002-3589-1363 Perla Del Carmen Bautista-CanoDepartment of Cell and Molecular Biology, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Santiago de Querétaro 76230, Mexico.ORCID 0009-0000-6005-2142 Carlos Vázquez JiménezDepartment of Cell and Molecular Biology, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Santiago de Querétaro 76230, Mexico.ORCID 0009-0007-0092-5889 Jenny Kay Novella-ErreguínDepartment of Cell and Molecular Biology, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Santiago de Querétaro 76230, Mexico.
Haidel Vargas-MadrizDepartment of Agricultural Production, University Center of the South Coast, Universidad de Guadalajara, Av. Independencia Nacional, No 151, Ciudad de Guadalajara 48900, Mexico.
Aarón Kuri-GarcíaDepartment of Cell and Molecular Biology, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Santiago de Querétaro 76230, Mexico.
Iza Fernanda Pérez-RamírezFacultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Santiago de Querétaro 76010, Mexico.ORCID 0000-0001-7606-0892 Roberto Augusto Ferriz-MartínezDepartment of Cell and Molecular Biology, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Santiago de Querétaro 76230, Mexico.ORCID 0000-0002-2495-6985 Karina de la Torre-CarbotDepartment of Cell and Molecular Biology, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Santiago de Querétaro 76230, Mexico.ORCID 0000-0002-6001-7061 Carlos SaldañaMembrane Biophysics and Nanotechnology Laboratory, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias s/n, Juriquilla, Santiago de Querétaro 76230, Mexico.ORCID 0000-0002-8178-7911 Jorge Luis Chávez-ServínDepartment of Cell and Molecular Biology, Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Santiago de Querétaro 76230, Mexico.ORCID 0000-0002-5866-4825 Funding
No grant is acknowledged in the PubMed record.
6 · The paper itselfAbstract
Traditional edible plants such as quelites are an important component of the Mexican diet due to their nutritional and functional value; however, the effects of postharvest and culinary processing on their phytochemical composition remain poorly understood. This study evaluated the impact of oven-drying and freeze-drying, as well as thermal preparation (raw vs. boiled), on the proximal chemical composition, phenolic profile, and antioxidant capacity of leaves and inflorescences of
Indexed as
antioxidant capacityChenopodium berlandieri subsp. nuttalliaefreeze-drying and oven-dryinghuauzontlemetabolomicsphenolic compoundsthermal processing
Identifiers
PMID42122858
PMCPMC13164582
What OpenQuestion holds
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LicenceCC BY
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