Cooking treatments effect on bioactive compounds and antioxidant activity of quintonil (Amaranthus hybridus) harvested in spring and fall seasons
Guadalupe López-García | Ramiro Baeza-Jiménez | Hugo Sergio Garcia-Galindo | Octavio Dublán-García | Leticia X. Lopez-Martinez
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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