Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)

Thi, Nhuan Do; Hwang, Eun‐Sun

doi:10.1007/s10068-015-0104-1

Cited by 16 publications

(15 citation statements)

References 28 publications

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“…The different cooking methods yielded different polyphenol and flavonoid levels in the PSP extracts. This finding is consistent with a previous study (Thi and Hwang, 2015), which found that steaming produced higher polyphenol and flavonoid levels compared with raw spinach. The results show that the microwave and steam combination cooking technique is superior to using only steaming or microwaving.…”

Section: Resultssupporting

confidence: 94%

Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes

Chen

Cao

et al. 2017

FSTR

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This study evaluates the effects of a microwave and steam cooking combination on the sugar composition, phytochemical compounds (total phenolics, total flavonoids, total anthocyanins and phenolic acids and anthocyanin compositions) and antioxidant capacity of purple sweet potatoes (PSPs). The combination of microwave and steam cooking could significantly decrease the cooking time. The results show an obvious increase in the quantity of total phenolics, flavonoids, and anthocyanins in PSPs after cooking. The microwave and steam cooking combination induced the greatest increase for the total flavonoids and total phenolics, with values of 22.2% and 26%, respectively. Among the phenolic acids in the PSP extract, chlorogenic acid was the major constituent, and phenolic acid concentrations increased after cooking, except for caffeic acid. An HPLC-MS analysis of anthocyanin showed that the cyanidin-3-(6"-caffeoyl-6"'-feruloylsophoroside) -5-glucoside and peonidin-3-(6"-caffeoyl-6"'-feruloylsophoroside)-5-glucoside contents in PSPs cooked with steaming for 10 min followed by microwaving for 3 min (S 10 _ M 3 ) were highest among the cyanidin and peonidin compounds. The PSPs exhibited a greater antioxidant capacity after cooking, and the S 10 _ M 3 cooking method produced the greatest antioxidant capacity. Therefore, an appropriate combination of microwave and steam cooking can better retain phytochemical compounds in PSPs and increase antioxidant capacity compared with only steaming or microwaving.Keywords: purple sweet potato, microwave, steaming, phytochemical compounds, antioxidant activity flavonoids and phenolic compounds (Blessington et al., 2010;Giusti et al., 2014;Tierno et al., 2015). Previous studies have shown that purple sweet potatoes (PSPs) exhibit strong antioxidant activity and an anti-mutagenic capacity, and they clearly decrease high blood pressure and liver injury (Kim et al., 2015;Truong et al., 2012). Considerable research on PSP has quantified the antioxidant activity as well as phenolic acid and anthocyanin compositions for various cultivars or after different cooking treatments (Kita et al., 2013;Lemos et al., 2015;Perla et al., 2012). A study performed by Lemos et al. (2015) showed the total phenolic and anthocyanin quantities as well as antioxidant activity in potatoes increased after steaming and microwaving. In addition, baking, frying and microwaving increase antioxidants as well as the carotenoid and total phenolic content in potato according to Blessington et al. (2010). However, Perla et al. (2012) reported that the total phenolics, flavonoids, anthocyanins and antioxidant activity in potatoes were significantly reduced by a microwave treatment.

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Section: Resultssupporting

confidence: 94%

Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes

Chen

Cao

et al. 2017

FSTR

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“…The reduction in the radical scavenging potential after cooking could be attributed to the perceived transformations in the redox potential of the sample. The cooking condition in this present study might be severely extreme for the sample as there are reports that some methods of treatments such as steaming could increase the radical scavenging potentials of botanicals [25,26]. Moreover, disruption of plant cell walls during thermal treatment could also lead to the release of oxidative and hydrolytic enzymes that could rescind the antioxidant potentials in the samples.…”

Section: Resultsmentioning

confidence: 92%

Total Phenolic Contents and Antioxidant Variations in Raw and Cooked Dried Fruit of Xylopia aethiopica

Oso

Oladiji

2018

Int. Ann. Sci.

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Most plant products undergo one or more different thermal processes before consumption despite the claims that cooking fruits and vegetables could have detrimental effects on the beneficial properties of the plants. This work investigated the changes in antioxidant status occurring in dried fruit of Xylopia aethiopica subjected to cooking at different temperatures. The analyses were performed on both raw and boiled samples to assess the total phenolic contents (TPCs) and the antioxidant potential through reduction of ferric chloride salt and bleaching of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. The data obtained were subjected to analysis of variance and pairwise comparisons by Tukey-Kramer test at p < 0.05. There was a significant heat-trend difference between the phenolic contents of the samples at the selected temperatures with the highest TPC recorded at 70°C. Similarly, the ferric reducing potentials of the cooked samples were significantly different (p <0.05) from the raw. However, uncooked samples had significantly (p <0.05) higher percentage of DPPH radical scavenging activity compared to cooked samples. The overall effect of cooking the dried fruit of X. aethiopica was due to an elevation in total phenolics concentrations and reducing potentials of the aqueous infusions. However, boiling decreases the DPPH radical scavenging ability of the samples. Therefore, this study suggests an optimum cooking temperature of 70°C which could result in the highest retention of phenolic contents and ferric reducing potentials in the fruit of X. aethiopica and lowest appropriate temperature to conserve its intrinsic radical-scavenging activity in order to assure a higher quality food for the maintenance of human health. Moreover, losses in the phenolic contents and antioxidant potential should be considered when the procedural temperature during processing is unalterable.

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“…Steaming also showed an improvement of flavonoids by 424% as compared to the raw sample. Most studies have reported an increase in flavonoid content after steaming [30], [45], and [46]. The dried sample depicted an increase in both TPC and TFC.…”

Section: A Total Phenolic and Flavonoid Contentmentioning

confidence: 97%

Effects of Cooking and Drying on the Total Phenolic, Total Flavonoid Content, Antioxidant and Antibacterial Activity of Cleome gynandra (Spider Plant)

2016

International Conference on Advances in Science, Engineering, Technology and Natural Resources (ICASETNR-16) Nov. 24-25, 2016 P

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Abstract-Cleome gynandra is an underutilised leafy vegetable that has a high nutritive value and contains phenolic compounds that are essential in reducing or preventing the occurrence of chronic and infectious diseases. Cooking and drying of the vegetable may induce changes to the vegetable's phenolic content, antioxidant and antibacterial activity. C. gynandra was subjected to boiling, steaming, blanching and drying processes and analysed for its Total Phenolic Content (TPC), Total Flavonoid Content (TFC), antioxidant and antimicrobial activity as well as Fourier transform infrared spectroscopy (FTIR). Cooking and drying significantly (p < 0.05) increased the levels of phenolic compounds and antioxidant activity in the vegetable. Antibacterial activity was generally negatively affected by cooking while drying improved the activity. Cooking and drying exerted positive effects on the vegetable's phenolic content and hence its importance in preventing and reducing chronic diseases is enhanced.

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Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)

Cited by 16 publications

References 28 publications

Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes

Combined Effect of Microwave and Steam Cooking on Phytochemical Compounds and Antioxidant Activity of Purple Sweet Potatoes

Total Phenolic Contents and Antioxidant Variations in Raw and Cooked Dried Fruit of Xylopia aethiopica

Effects of Cooking and Drying on the Total Phenolic, Total Flavonoid Content, Antioxidant and Antibacterial Activity of Cleome gynandra (Spider Plant)

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