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Abstract
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Article Information:
Effects of Different Cooking Methods on Improving Total Antioxidant Activity in Selected Vegetables
Wei-Hua Xie, Yu-Wei Luo, Zhen-Ping Hao and Jing Li
Corresponding Author: Yu-Wei Luo
Submitted: February 6, 2015
Accepted: March 1, 2015
Published: August 10, 2015 |
Abstract:
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The present study compares Water-soluble Phenolic Content (WPC) and antioxidant activities in eggplant, kidney bean, bitter gourd and spinachprior to and after subjecting to boiling, microwaving and pressure cooking. The total antioxidant activity was increased in cooked spinach, eggplant and bitter gourd, estimated based on the ferric reducing antioxidant power, the Troloxequivalent antioxidant capacity and 2, 2-diphenyl-1-picryl-hydrazyl radical scavenging activity. Pressure cooking did not cause any significant decline in the antioxidant property. Boiling generally improved the overall antioxidant activity in all the vegetables. Correlation analysis suggests that WPC contributed to significant antioxidant activities in these vegetables. Thus, prudence in selecting an appropriate cooking method for different vegetables may improve or preserve their nutritional value.
Key words: Antioxidant activity, cooking methods, phenolics, vegetables, , ,
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Cite this Reference:
Wei-Hua Xie, Yu-Wei Luo, Zhen-Ping Hao and Jing Li, . Effects of Different Cooking Methods on Improving Total Antioxidant Activity in Selected Vegetables. Advance Journal of Food Science and Technology, (3): 183-187.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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