Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms

Abstract

Summary The impacts of different cooking methods (boiling, steaming, baking, microwaving and frying) on chemical compositions, starch digestibility and antioxidant activity of taro corms were investigated. Compared with raw taro, boiling and frying reduced crude protein and ash contents. Frying significantly increased crude fat and fibre contents but decreased carbohydrate content. All cooking methods reduced oxalate content, especially frying. Among the cooked products, the boiled taro had the highest rapidly digestible starch (RDS) but the lowest resistant starch (RS) contents. In contrast, the fried taro provided the lowest RDS but the highest RS contents. All cooking methods reduced the total phenolic content and antioxidant activity of taro. The boiled taro had the lowest antioxidant activity but the fired taro provided the highest. Frying was able to retain most of the health‐promoting compounds with the lowest oxalate content; however, the high consumption of high‐fat fried taro may adversely affect human health.

Physicochemical and sensory properties of corn grits and pineapple stem starch‐based extruded snacks enriched with oyster mushroom powder

“…The bioactive compounds of OMP were extracted by the method modified from Kapcum et al . (2022). The OMP (10 g) was extracted twice by mixing with 80% methanol (100 mL) for 1 h at room temperature with continuous stirring (150 rpm).…”

“…The total phenolic content of OMP was measured by the Folin-Ciocalteu assay with some modifications (Kapcum et al, 2022). Antioxidant activities of OMP were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2-azino-bis-3ethylbenzothiazoline-6-sulfonic acid (ABTS) radical cation scavenging activity and ferric reducing antioxidant power (FRAP) assays following a previously described method of Kapcum et al (2022) with slight modifications. The result of TPC was expressed as mg gallic acid equivalent (GAE) per 100 g of sample based on dry basis (mg GAE/100 g, db).…”

Impact of Oil Addition on Physicochemical Properties and In Vitro Digestibility of Extruded Pineapple Stem Starch

“…The method for extracting the phenolic compounds was adopted from Kapcum et al [ 32 ]. Native pineapple stem starch and ground extrudates (1 g) were extracted with 5 mL of 80% ( v / v ) ethanol in a 25-mL centrifuge tube and stirred continuously for 1 h at room temperature with a magnetic stirrer.…”

Evaluation of Plant-Based Silver Nanoparticles for Antioxidant Activity and Promising Wound-Healing Applications

“…Taro phytonutrients exhibit immunomodulatory, cancer-fighting, antimetastatic, antimutagenic, antihyperglycemic, and antihypercholesterolemic biological activities, as well as their antioxidant characteristics . The use of taro, an intriguing replacement for regular food boasting less sugar than potatoes, might lower the rate and frequency of several illnesses, including specific malignancies . Investigators have previously documented the effective production of PEG-based palladium taro corm NPs and ZnO/Ag nanocomposites from the extract of taro leaves .…”

“… 14 The use of taro, an intriguing replacement for regular food boasting less sugar than potatoes, might lower the rate and frequency of several illnesses, including specific malignancies. 15 Investigators have previously documented the effective production of PEG-based palladium taro corm NPs and ZnO/Ag nanocomposites from the extract of taro leaves. 16 In terms of amount and variety, the dietary component of taro is an abundant supply of antioxidants, namely, phenolic chemical substances.…”