Salicornia fruticosa L. and Portulaca oleracea L. antioxidants as affected by domestic cooking processes
2022
Ben Farhat, Mouna | Beji-Serairi, Raja | Selmi, Sawsen | Saidani-Tounsi, Moufida | Abdelly, Chedly
Since most vegetables are commonly consumed after cooking treatments, the aim of the current study is to investigate the impact of different processing on the polyphenolic contents and antioxidant properties of two edible, medicinal and salt tolerant species, Portulaca oleracea and Salicornia fruticosa. Results showed that microwaving increased the total phenolic content of S. fruticosa by 25% and all processing treatments permitted the enhancement of total flavonoid contents of both species. The individual phenolic contents assessed by HPLC were significantly affected by the domestic cooking methods as well as the antioxidant properties of the two species. Principal Component Analysis revealed a large variation between cooking treatments according to the phytochemical contents. The steaming process permitted the retention of the antioxidant activity for S. fruticosa as evaluated by DPPH sacvenging activity and enhanced the ferric reducing capacity for the same species. Also, steamed P. oleracea revealed the best total antioxidant capacity. Cooked vegetables consumption could be recommended as a health promoting eating.
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