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Abstract
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Article Information:
Effect of Storage and Cooking Time on the Antioxidant Properties of Two Commonly Used Ghanaian Vegetables
M. Steiner-Asiedu, I. Agbemafle, J. Setoglo, A.O. Danquah and A.K. Anderson
Corresponding Author: M. Steiner-Asiedu
Submitted: January 14, 2012
Accepted: February 12, 2012
Published: April 20, 2012 |
Abstract:
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Green leafy vegetables are good sources of antioxidants. This study was designed to evaluate the
effect of storage and cooking time on the antioxidant properties of two commonly used Ghanaian vegetables:
Corchorus olitorius and Solanum macrocarpon locally known as “adeimey” and “gboma” respectively. The
storage conditions were: Left to stand overnight at room temperature, refrigerated for one day and refrigerated
for one week, and cooked for ten and thirty minutes at 100ºC. The reducing power and the total carotenoid
content were determined by measuring absorbance using a Shimadzu UV-120-02 spectrophotometer at 700 nm
and 450 nm respectively. The free radical scavenging activity was determined by the 1, 1-diphenyl-2-picrylhydrazil
(DPPH) method. The antioxidant activity (AOA) ranged from 91.59 to 38.42%. The total carotenoid
content (TCC) varied from 5.10 to 27.30 mg/100 g. The reducing power ranged from 9.52 to 50.59%. The
results show that Solanum macrocarpon and Corchorus olitorius are good sources of antioxidants with the later
exhibiting higher antioxidant properties than the former. However the AOA, TCC and reducing power
decreased drastically when the vegetables were refrigerated for one day and one week and cooked for thirty
minutes at 100ºC. Similarly the AOA, TCC and reducing power decreased slightly when the stored vegetables
were cooked for ten minutes. These findings suggest modification in the storage and cooking practices of these
green leafy vegetables to ensure retention of antioxidants for the best nutritional value and health benefit. The
results also indicate that in areas where refrigeration is not possible, vegetables can be left overnight at room
temperature to preserve the antioxidants in them.
Key words: Antioxidant, cooking and storage practices, leafy vegetables, nutritional value, , ,
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Cite this Reference:
M. Steiner-Asiedu, I. Agbemafle, J. Setoglo, A.O. Danquah and A.K. Anderson, . Effect of Storage and Cooking Time on the Antioxidant Properties of Two Commonly Used Ghanaian Vegetables. Advance Journal of Food Science and Technology, (2): 73-77.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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