Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution
2015
Singh, Shrawan | Swain, S. | Singh, D.R. | Salim, K.M. | Nayak, Dipak | Roy, S Dam
The present study investigated the changes in phytochemicals and antioxidant activities in 25 leafy vegetables with two common boiling practices viz., with 5% NaCl solution (BSW) and normal water (BNW) in a domestic microwave oven. Fresh samples (100g) were rich in polyphenols (58.8–296.9mg), tannin (402.0–519.4mg), flavonoids (148.9–614.4mg), carotenoids (69.0–786.3mg), anthocyanin (11.7–493.7mg) and ascorbic acid (245.0–314.2mg). Microwave boiling significantly (p<0.05) decreased/increased phytochemicals but none of the compounds followed same trend in all vegetables. Boiling process reduced anti-nutrients from fresh samples (FS) as observed for nitrate (4.5–73.6% by BSW and 22.5–98.8% by BNW); phytate (6.2–69.7% by BSW and 10.6–57.3% by BNW) and oxalate (14.7–88.9% by BSW and 14.5–87.3% by BNW) but saponin increased in 18 vegetables by BNW while 8 vegetables by BSW. The study revealed differential pattern of change in phytochemical matrix and anti-nutrients in vegetables by microwave boiling which will help in devising efficient cooking practices and contribute in health and nutritional security.
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