Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution

Singh, Shrawan Kumar; Swain, Sachidananda; Singh, Dharmendra; Salim, K. M.; Nayak, Dipak; Roy, S. Dam

doi:10.1016/j.foodchem.2014.12.068

Cited by 42 publications

(22 citation statements)

References 23 publications

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“…This indicates that Physalis viscosa required a minimum time period of 15 minute boiling in order to reduce its tannin content significantly ( Table 2). The observations of a decrease in tannin content through boiling processes are in agreement with previous studies by (Singh et al, 2015). According to work done by (Akwaowo et al, 2000) boiling reduced tannin content by 3.6 % in Eryngium foetidum.…”

Section: Resultssupporting

confidence: 92%

Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing

2017

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This study investigated the effect of processing on anti-nutritional factors of thirteen traditional leafy vegetables collected in Kwa Zulu-Natal, South Africa. The aim was to determine whether processing reduced anti-nutrient levels of leafy vegetables. The vegetables were boiled in a plant-to-distilled water ratio of 1:4 (w/v) at 97 °C for a time period of 5 and 15 min. The vegetables studied were: Amaranthus dubius, Amaranthus hybridus, Asystasia gangetica, Bidens pilosa, Ceratotheca triloba, Chenopodium album, Emex australis, Galinsoga parviflora, Guilleminea densa, Momordica balsamina, Oxygonum sinuatum, Physalis viscosa and Solanum nigrum. From this study, it was determined that non processed samples contained anti-nutrients such as tannins, phytic acid, alkaloids, oxalic acid, and cyanogenic glycoside. Both boiling parameters were effective in reducing the tannin, phytic acid, alkaloid, oxalic acid and cyanogenic glycoside contents of all 13 traditional leafy vegetables. The results of this study provide evidence that the local traditional leafy vegetables which the population is so reliant upon, are important contributors to micronutrient malnutrition in developing countries and can be minimized through common boiling methods for a minimum of 5 and maximum of 15 minutes.

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Section: Resultssupporting

confidence: 92%

Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing

2017

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“…The authors also mention that treatment by immersion in water better preserves the carotenoid content in the three vegetables and ascorbic acid in carrots and zucchini. Cooking methods that involve immersion in hot water resulted in an increase in carotenoid content in pumpkin, taro, and beet (SINGH et al, 2015). These changes might be due to the increased extraction capacity of carotenoids in the cellular system by boiling in water.…”

Section: Introductionmentioning

confidence: 99%

Influence of cooking methods on bioactive compounds in beetroot

Ramos¹,

Furlaneto²,

Mendonça³

et al. 2017

SCA

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Beetroot is rich in bioactive compounds that may provide health benefits. However, vegetable tissues are physically and chemically damaged by cooking, causing major changes to compounds in cell membranes. The current study aimed to evaluate the influence of several cooking methods on bioactive compounds in beetroot. Four heat treatments were carried out: steam cooking, pressure cooking, baking in an oven, and boiling in water. Beets were matched in uniformity of size, color, and absence of defects. They were washed thoroughly in running water to remove dirt. Next, one of the four cooking methods was applied. After cooking, beets were peeled by hand. Analysis was carried out on both uncooked and cooked beets to evaluate antioxidant activity, content of phenolic compounds, pigments, flavonoids, and betalains. The experiment was completely randomized design (CRD) and carried out in triplicate. Data were subjected to analysis of variance (F test, p < 0.05) and mean values compared by Tukey test at 5% probability. There was no change in antioxidant activity or total phenolic and anthocyanin content by any of the cooking methods compared to that in raw beetroots. However, pressure-cooking resulted in lower carotenoid levels compared to that in raw beet. Furthermore, flavonoid and betalain content decreased by all the cooking methods. Key words: Antioxidants. Anthocyanins. Betalains. Beta vulgaris. Carotenoids. Flavonoids. ResumoA beterraba é rica em compostos bioativos, que possuem efeitos benéficos para o organismo humano. Porém o cozimento dos tecidos vegetais altera física e quimicamente as propriedades da parede celular, afetando o teor desses compostos. O objetivo do trabalho foi avaliar os compostos bioativos em beterrabas in natura e submetidas a diversas formas de cozimento. Foram realizados quatro tratamentos térmicos, sendo eles cocção a vapor, cocção na panela de pressão, no forno e na água em imersão. As beterrabas foram selecionadas visando a homogeneização do lote quanto ao tamanho, cor e ausência de injúrias e defeitos. Foram lavadas em água corrente para tirar as sujidades. Em seguida, levadas às quatro formas de cocção. Após os tratamentos térmicos, foram descascadas manualmente. As análises realizadas nas beterrabas in natura e cozidas foram a atividade antioxidante, teor de compostos fenólicos totais,

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“…Amounts varied from 291 ± 3 to 880 ± 3 mg /100 g for oxalates and 800 ± 2 to 1310 ± 3 mg/100 g for phytates. Antinutrient levels are higher than others authors but could reduce drastically by cooking, blanching and boiling (Ilelaboye et al, 2013;Singh et al, 2015).…”

Section: Physicochemical Propertiesmentioning

confidence: 60%

Proximate Composition of Five Varieties of Spontaneous Leafy Vegetables Regularly Consumed In Côte D’Ivoire Areas

Ehilé¹,

Kouassi²,

N’Dri³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution

Cited by 42 publications

References 23 publications

Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing

Screening of traditional South African leafy vegetables for specific anti-nutritional factors before and after processing

Influence of cooking methods on bioactive compounds in beetroot

Proximate Composition of Five Varieties of Spontaneous Leafy Vegetables Regularly Consumed In Côte D’Ivoire Areas

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