EFFECT OF COOKING METHODS ON BIOACTIVE COMPOUNDS IN VEGETABLESAbstract
Vegetables are very rich in health-promoting phytochemicals like flavonoids and phenolic compounds. The objective of the study was to investigate the effect of commonly used cooking (i.e., open and pressure cooking) methods on phytochemical content (i.e., polyphenols, flavonoids) and antioxidant activity levels as measured by DPPH and FRAP assay. Results showed that cooking methods have a great effect on phytonutrients and caused significant losses of flavonoids and increase in phenolics and antioxidant activity levels when compared with raw vegetables. Bitter gourd scored the highest mean value, 1033.8 mg GAE/100g, and drumstick scored the lowest mean value, 222.3 mg GAE/100g, for total phenolic content. The flavonoid content ranged between 14.18 to 91.7 mg RE/100g in the selected vegetables. There was a significant increase (p< 0.01% and p<0.05%) in antioxidant activity levels in vegetables upon both open and pressure cooking.
T. Kamalaja *, M. Prashanthi and K. Rajeswari
Foods and Nutrition, AICRP-H.Sc, Professor Jayashankar Telangana State Agricultural University, Hyderabad, Telangana, India.
19 June 2018
03 July 2018
09 July 2018
01 September 2018