Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.)

Managa, Millicent G.; Mpai, Semakaleng; Remize, Fabienne; Garcia, Cyrielle; Sivakumar, Dharini

doi:10.1016/j.foodchem.2020.126805

Cited by 22 publications

(46 citation statements)

References 33 publications

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“…Neochlorogenic, chlorogenic, and caffeoylmalic acids and rutin were detected after moist cooking (blanching) in our previous investigation and Managa et al (18); however, the concentrations of the above-mentioned compounds during blanching were much higher than those obtained during domestic cooking (Table 1B). Additionally, the lower pH of the food matrix also exhibited a major role in obtaining higher concentrations of these phenolic compounds after blanching, based on Managa et al (18). Isorhamnetin-Ohexoside was detected in the raw, steamed, and stir-fried leaves without any significant changes (p > 0.05) and could possibly have been lost during microwaving and boiling.…”

Section: Changes In Phenolic Compounds During Domestic Cookingsupporting

confidence: 41%

“…This could be probably due to reduced leaching of steroidal saponins into water compared with boiling and microwaving. Similarly, tigogenin-5G and tigogenin-GG-Rham-Xyl-Xyl were detected in hot water bath after blanching and steaming for 5 min; however, it was not quantified in our previous study (18). The changes in tigogenin-5G and tigogenin-GG-Rham-Xyl-Xyl during cooking are shown in Supplementary Figure 1B and Table 2B.…”

Section: Antinutritive Compounds and Different Cooking Techniquesmentioning

confidence: 60%

“…Steroidal saponins, tigogenin-G-G-G-G-G (5 glucose units attached) and tigogenin-G-G-Rham-Xyl-Xyl (2 glucose + rhamnose + 2 xylose units), were only detected in nightshade leaves (18). The changes in tigogenin-5G and tigogenin-GG-Rham-Xyl-Xyl during cooking are shown in Supplementary Figure 1B and Table 2B.…”

Section: Antinutritive Compounds and Different Cooking Techniquesmentioning

confidence: 98%

“…Freeze-dried leaf samples (0.1 g) were homogenized with 30 ml 2 mol L −1 HCl to extract the insoluble oxalates. Soluble oxalates were extracted with distilled water using leaf samples (0.1 g) according to the standard Association of Official Analytical Chemists (AOAC) method (20) and Managa et al (18)…”

Section: Oxalate Contentmentioning

confidence: 99%

“…Overall acceptance (liked very much) was highest by the panelists for stir-fried Chinese cabbage leaves, and stir-fried nightshade leaves were accepted moderately, compared with the boiled and steamed samples. The light green color of the boiled and microwaved leaves could be due to the degradation of chlorophyll (18). Panelists' preference was high for stir-fried Chinese cabbage and nightshade leaves probably due to an increase in aroma from the release of volatile compounds associated with cooking temperature.…”

Section: Sensory Properties and Different Cooking Techniquesmentioning

confidence: 99%

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Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity

et al. 2020

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Different household cooking techniques (boiling, steaming, stir frying, and microwave) were tested on the changes of targeted phenolic compounds, antioxidant property (ferric reducing-antioxidant power (FRAP) activity), α-glucosidase activity, antinutritive compounds, and sensory properties in commonly consumed traditional leafy vegetables in Southern Africa, the non-heading Chinese cabbage (Brassica rapa L. subsp. chinensis) and African nightshade (Solanum retroflexum Dun). Stir frying increased kaempferol-3-O-hydroxyferuloyl-trihexoside, kaempferol-dihexoside, sinapoyl malate, rutin, and isorhamnetin-O-dihexoside in Chinese cabbage leaves, followed by steaming. Similarly, stir frying increased kaempferol-3-O-rutinoside, chlorogenic acid, caffeoylmalic acid, and quercetin-3-O-xylosyl-rutinoside in nightshade, followed by steaming. Biomarkers, sinapoyl malate (Chinese cabbage) and caffeoylmalic acid (nightshade), separated the stir frying from the other cooking techniques. Steaming and stir-frying techniques significantly increased the FRAP activity; whereas boiling and microwaving reduced the tannin, oxalate, and phytate contents in both leafy vegetables and steroidal saponins in nightshade. Stir-fried nightshade leaf extract showed the most effective inhibition against α-glucosidase activity, with an IC50 of 26.4 μg ml−1, which was higher than acarbose, a synthetic compound (positive control; IC50 69.83 μg ml−1). Sensory panelists preferred the stir-fried Chinese cabbage and nightshade leaves, followed by steamed, microwaved, and boiled vegetables.

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Section: Changes In Phenolic Compounds During Domestic Cookingsupporting

confidence: 41%

Section: Antinutritive Compounds and Different Cooking Techniquesmentioning

confidence: 60%

Section: Antinutritive Compounds and Different Cooking Techniquesmentioning

confidence: 98%

Section: Oxalate Contentmentioning

confidence: 99%

Section: Sensory Properties and Different Cooking Techniquesmentioning

confidence: 99%

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Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity

et al. 2020

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Selected micronutrients effect on growth, development, and yield of black nightshade (Solanum nigrum)

Rumani,

Badza,

Odindo

et al. 2023

Urban Agric & Regnl Food Sys

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Black nightshade (Solanum nigrum) is an important indigenous leafy vegetable consumed in sub‐Saharan Africa. The species is an important source of micronutrients for medicinal purposes. A controlled experiment was conducted at the University of KwaZulu‐Natal, Pietermaritzburg, South Africa, to investigate the effect of zinc and boron applications on the growth, development, and yield of black nightshade. Each micronutrient (zinc and boron) was applied at five different concentrations, namely, 100 (T1), 200 (T2), 300 (T3), 400 (T4), and 500 (T5) ppm, including a control (T0) (distilled/high pressure liquid chromatography water spray), giving a total of six treatments. Treatments were arranged in a complete randomized design (CRD) with three replications, giving a total of 18 experimental units (pots). After 14 days of transplanting, the treatments were applied through foliar spraying three times over 24 h with an 8‐h interval between each spraying event. Data collection started 14 days after transplanting, and thereafter, measurements were taken fortnightly. At harvest (70 days after transplanting), fruit number, fresh shoot weight, dry shoot weight, root fresh mass, and root dry mass were determined. The results showed significant growth and yield differences with respect to the different concentrations of zinc and boron (p < 0.05). The application of 500 ppm of boron performed significantly better than all other treatments, viz., zinc, and control across the measured variables (p < 0.05). Therefore, it is concluded that the application of boron at 500 ppm was found to be effective in enhancing plant growth and higher fruit yield (45 fruits) of black nightshade.

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Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (Cucurbita moschata) during different domestic cooking methods

Mashitoa

Manhivi

Slabbert

et al. 2021

Food Sci Biotechnol

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Pumpkin leaves (Cucurbita moschata) were subjected to different household cooking methods (boiling, microwaving, steaming, and stir-frying) to evaluate their effect on antinutrients, phenolic compounds, antioxidant properties (ABTS, and DPPH) and in vitro a-glucosidase activity. All cooking methods studied significantly reduced the antinutrients and antioxidant activities, whilst phenolic compounds p-coumaric and ferulic acids significantly increased. The cooking methods reduced the oxalates by more than 50%, tannins by 47% and phytates by 79.22%. Steaming and boiling resulted in highest concentrations of p-coumaric (195.40 mg kg -1 ) and ferulic acids (103.90 mg kg -1 ) compared to other methods. Overall, boiled leaves retained the highest total phenolic compounds, whilst steamed leaves retained the highest antioxidant capacity. Raw pumpkin leaf extracts showed higher in vitro a-glucosidase inhibitory effects than the cooked leaves. Thus, cooking affected the inhibitory effect of in vitro a-glucosidase activity.

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Impact of moist cooking methods on colour, anti-nutritive compounds and phenolic metabolites in African nightshade (Solanum retroflexum Dun.)

Cited by 22 publications

References 33 publications

Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity

Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity

Selected micronutrients effect on growth, development, and yield of black nightshade (Solanum nigrum)

Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (Cucurbita moschata) during different domestic cooking methods

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