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.
Highlights
Antioxidants are compounds that inhibit the oxidation process via various mechanisms, such as by preventing the formation of reactive radical species or by scavenging them (Jimenez-Monreal et al, 2009)
Dietary antioxidants from fruits and vegetables confer protection against harmful free radicals and they were associated with reduced risk of chronic diseases such as cardiovascular diseases, cancer, diabetes mellitus and degenerative diseases of aging (Hamidi and Tajerzadeh, 2003)
The present study is aimed to address this by investigating the antioxidant levels and Water-soluble Phenolic Contents (WPC) in eggplant, kidney bean, bitter gourd and spanich, prior to and after subjecting to various cooking methods; namely, boiling, microwaving and pressure-cooking
Summary
Antioxidants are compounds that inhibit the oxidation process via various mechanisms, such as by preventing the formation of reactive radical species or by scavenging them (Jimenez-Monreal et al, 2009). The present study is aimed to address this by investigating the antioxidant levels and Water-soluble Phenolic Contents (WPC) in eggplant, kidney bean, bitter gourd and spanich, prior to and after subjecting to various cooking methods; namely, boiling, microwaving and pressure-cooking.
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