Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology

Kalkan, İndrani; Yücecan, Sevinç

doi:10.5455/musbed.20130118092619

Cited by 5 publications

(5 citation statements)

References 53 publications

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“…However, not all cooking methods increase the antioxidant capacity of the eggplant. Frying caused 50% losses in antioxidant activity (Kalkan & Yücecan, 2013).…”

Section: Antioxidant Capacity Of Eggplantmentioning

confidence: 99%

Health benefits and bioactive compounds of eggplant

et al. 2018

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Eggplant is a vegetable crop that is grown around the world and can provide significant nutritive benefits thanks to its abundance of vitamins, phenolics and antioxidants. In addition, eggplant has potential pharmaceutical uses that are just now becoming recognized. As compared to other crops in the Solanaceae, few studies have investigated eggplant's metabolic profile. Metabolomics and metabolic profiling are important platforms for assessing the chemical composition of plants and breeders are increasingly concerned about the nutritional and health benefits of crops. In this review, the historical background and classification of eggplant are shortly explained; then the beneficial phytochemicals, antioxidant activity and health effects of eggplant are discussed in detail.

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“…However, not all cooking methods increase the antioxidant capacity of the eggplant. Frying caused 50% losses in antioxidant activity (Kalkan & Yücecan, 2013).…”

Section: Antioxidant Capacity Of Eggplantmentioning

confidence: 99%

Health benefits and bioactive compounds of eggplant

et al. 2018

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“…Meanwhile, high heat applied during frying would lose most phenolic content compared to other cooking methods, i.e. which caused thermal decomposition of the phenolic compound during frying (Turkmen et al, 2005;Kalkan and Yucecan, 2013).…”

Section: Antioxidant Contentmentioning

confidence: 99%

“…This is due to polyphenols compound could dissolve in boiled water, thus boiling caused a higher reduction in antioxidant activity in vegetables compared to steaming (Hwang et al, 2012;Sengul et al, 2014). Meanwhile, Kalkan and Yucecan (2013) reported that frying caused the highest loss of antioxidant activity in vegetables. Zhang et al (2011) suggested that long term exposure to the high temperature degraded the antioxidant compound in bamboo shoot.…”

Section: Antioxidant Activitymentioning

confidence: 99%

Effect of cooking methods on nutritional composition and antioxidant properties of lotus (Nelumbo nucifera) rhizome

Chen¹

2020

Food Res.

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Lotus (Nelumbo nucifera) rhizome possessed abundant nutrients such as vitamin C, minerals and antioxidants. The consumption of lotus rhizome is limited in Malaysia due to limited information on its nutritional values. Cooking or heat treatment may cause nutritional changes in the food, however, there is a lack of study on the effect of cooking methods on nutritional contents of lotus rhizome. In this study, the effects of cooking methods (steaming, boiling and deep-frying) on nutritional composition (proximate, vitamin C and minerals) and antioxidant properties (total phenolic content, total flavonoid content, DPPH and ABTS scavenging activity) of lotus rhizome were investigated. Results showed that boiling significantly increased moisture and crude fibre but decreased ash, crude fat and crude protein contents of lotus rhizome. Meanwhile, deep frying significantly reduced moisture and increased ash, crude fat, crude protein, crude fibre and carbohydrate contents of lotus rhizome. Steaming induced no significant changes in moisture, crude protein, crude fat, crude fibre, carbohydrate, vitamin C and mineral (potassium, zinc and copper) contents when compared to the raw lotus rhizome. Boiling significantly reduced the amount of vitamin C while deep frying caused a significant reduction in total phenolic content, total flavonoid content and antioxidant activity for both ABTS and DPPH assays of lotus rhizome. In conclusion, steaming would be the best cooking methods for lotus rhizome while deep frying is not recommended to retain the nutritional composition and antioxidant properties of lotus rhizome.

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“…The presence of phenolic and flavonoids compounds in Napier grass has shown its nutritional value and also its antioxidant role in protecting organism from free radicals that cause ageing and chronic diseases such as cancers, diabetes and cardiovascular diseases (Gramza et al, 2005;Irina and Mohamed, 2012;Kalkan and Yücecan, 2013;Gunathilake and Ranaweera, 2016;Nobosse et al, 2017). Therefore, based on the result of TPC and TFC of this study, consumption of Napier grass tea could be beneficial to body health.…”

Section: Determination Of Total Flavonoid Content (Tfc)mentioning

confidence: 99%

Effect of steaming time on antioxidant properties of Napier grass herbal tea by green tea processing method

Ng¹,

Zin²,

Maidin³

et al. 2019

Food Res.

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This study aimed to determine the effect of steaming time on antioxidant properties of Napier grass green tea. Napier grass was subjected to steaming for 1, 2, 3, 4, 6, 8 and 10 mins. Fresh and dried samples were extracted in water (95°C, 30 mins) and the extracts were then analysed by total phenolic content (TPC) assay, total flavonoid content (TFC) assay, diphenyl-picryl-hydrazyl (DPPH) assay, Ferric reducing antioxidant potential (FRAP) assay, ferric thiocyanate (FTC) method and thiobarbituric acid (TBA) method. Sample steamed for 8 mins showed the highest TPC (18.32±0.26), TFC (152.71±5.74) and 109.88±5.44 in FRAP assay. High antioxidant activity was found in sample steamed for 3 to 10 min (81.63±1.19 to 83.50±1.10) in DPPH which were not significantly different with the fresh sample indicating steaming can retain the phytochemical compounds. Samples undergone 6 to 10 mins steaming time were found to have high lipid peroxidation in ferric thiocyanate (75.02±2.96 to 81.01±6.68) and thiobarbituric acid (85.99±1.56 to 86.21±1.44) assays. The results suggested that 8 mins of steaming time is suitable for Napier grass green tea as it exhibited the greatest antioxidant properties

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Stability of Dietary Phenolics and Antioxidant Properties of Vegetables Depends on Cooking Methodology

Abstract: Ya zış ma Ad re si / Add ress rep rint re qu ests to: Indrani Kalkan

Cited by 5 publications

References 53 publications

Health benefits and bioactive compounds of eggplant

Health benefits and bioactive compounds of eggplant

Effect of cooking methods on nutritional composition and antioxidant properties of lotus (Nelumbo nucifera) rhizome

Effect of steaming time on antioxidant properties of Napier grass herbal tea by green tea processing method

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