Research Article | OPEN ACCESS
Effects of Different Cooking Methods on Improving Total Antioxidant Activity in Selected Vegetables
1Wei-Hua Xie, 2Yu-Wei Luo, 2Zhen-Ping Hao and 2Jing Li
1Nanjing Institute of Environmental Sciences, Ministry of Environmental Protection,
Nanjing 210042, P.R. China
2College of Horticulture, Jinling Institute of Technology, Nanjing 210038, P.R. China
Advance Journal of Food Science and Technology 2015 3:183-187
Received: February 6, 2015 | Accepted: March 1, 2015 | Published: August 10, 2015
Abstract
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.
Keywords:
Antioxidant activity, cooking methods, phenolics, vegetables,
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Competing interests
The authors have no competing interests.
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