Cooking treatments effect on bioactive compounds and antioxidant activity of quintonil (Amaranthus hybridus) harvested in spring and fall seasons | Efecto de los tratamientos de cocción en los compuestos bioactivos y actividad antioxidante del quintonil (Amaranthus hybridus) cosechado en primavera y verano
2018
López García, Guadalupe | Baeza-Jiménez, Ramiro | Garcia-Galindo, Hugo Sergio | Dublán-García, Octavio | López-Martínez, Leticia X.
This study investigated the effects of cooking treatments (boiling and steaming) and season of the year (spring and fall) on vitamin C content, total phenolics content (TPC), total flavonoids content (TFC), antioxidant activity and scavenging of nitric oxide (NO•), and superoxide radical (O₂–). After cooking, a significant decrease in vitamin C was observed (50 and 48.8% for boiling and 21 and 27.9% for steaming in spring and fall, respectively). TPC and TFC increased during steaming from 145–1480 mg GAE/kg and 348.6–797.2 mg QE/kg, respectively. DPPH values ranged from 2806–3801 μmol TE/kg and was affected by season whereas ORAC ranged from 1231.3–36,167.2 μmol TE/kg and was affected by cooking. The ability to scavenge NO• and O₂–, were not affected by neither cooking nor season. However, the inhibition of O₂– was higher for quintonil steamed in spring.
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