2016, VOL. 2 ISSUE 2, PART D
Effect of cooking on total antioxidant activity in selected vegetables
Author(s): Esther Pauline Rani, Regi Raymon Sharmelee Fernando
Introduction: The recent focus in research has been on functionality of foods to improve quality of diet and enhance health. Common chronic diseases such as inflammation, ulcers, diabetes, heart diseases, osteoporosis, are caused due to oxidative damage. The damage caused by oxidative stress or free radicals can be reduced by the consumption of antioxidants. Vegetables are rich source of antioxidants. Most vegetables are consumed after cooking. The cooking processes brings about a number of changes in physical and chemical composition of vegetables. Effect of cooking treatment on antioxidant properties of vegetables has seldom been reported.rnMethodology: In the current study 5 locally available tropical vegetables such as spinach, drumstick, beetroot, mushroom and cluster beans were selected and their nutrient profile in raw form and total antioxidant, phenolic and flavonoid contents were assessed in raw as well as three commonly used cooking methods such as sautéing, boiling and pressure cooking. The antioxidant activity was analysed by DPPH (Diphenylpicrylhydrazyl) radical scavenging activity method. rnResults: The selected vegetables were found to be rich in phytonutrients, antioxidant activity and macronutrients. The effect of cooking had increased the antioxidant activity and decreased total phenolic and flavonoid content than the raw form, however the difference was not significant. The correlation of antioxidant activity and total phenol content found that sautéing and pressure cooking has strong positive effect and boiling had negative effect. Moderate heat treatment and open cooking therefore would be useful in improving health properties of vegetables. This study has brought out that cooking does not significantly decrease the phytonutrient content of the selected vegetables.
How to cite this article:
Esther Pauline Rani, Regi Raymon Sharmelee Fernando. Effect of cooking on total antioxidant activity in selected vegetables. Int J Home Sci 2016;2(2):218-222.