Abstract
This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total antioxidant capacity of the fresh and cooked leaves was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and singlet oxygen scavenging assays. The results revealed that frying caused a reduction in major bioactives and antioxidant activities in all leafy vegetables tested. However, steamed and boiled leaves of C. auriculata and C. asiatica have shown greater levels of polyphenols, flavonoids, and antioxidant capacity compared with fresh leaves. Polyphenol and flavonoid contents of boiled S. grandiflora and G. lactiferum were higher than that of their fresh form. Boiled and steamed O. zeylanica and S. grandiflora have shown higher carotenoids. Boiled and steamed leaves of P. edulis have shown higher antioxidant activity. The impact of cooking on the changes in bioactive concentrations and antioxidant capacities are dependent on the species and the method of cooking.
Highlights
The presence and diversity of phytochemicals such as polyphenols, flavonoids, and carotenoids in vegetables are important factors for human health
Many epidemiological studies have shown that the diet rich in antioxidants play an essential role in disease prevention [1] and free radicals are known to be a significant contributor to many degenerative diseases such as cancer, cardiovascular diseases, and diabetes
C. auriculata leaves showed more than two times higher total polyphenol content in boiled and steamed leaves, compared with its raw form
Summary
The presence and diversity of phytochemicals such as polyphenols, flavonoids, and carotenoids in vegetables are important factors for human health. Dietary antioxidants protect against free radicals such as reactive oxygen species in the human body. The green leafy vegetables represent essential nutritional constituents in any balanced diet, and they contain a range of health-related phytochemicals [1]. Cassia auriculata, Gymnema lactiferum, Olax zeylanica, Sesbania granadiflora and Passiflora edulis are some of the edible leaves widely consumed as leafy vegetables in Sri Lanka and other tropical countries. These leafy vegetables possess strong antioxidative properties [1,3]. Most leafy vegetables can be consumed in their fresh form, and some of them
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
