کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7592990 | 1492115 | 2015 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
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 (100 g) were rich in polyphenols (58.8-296.9 mg), tannin (402.0-519.4 mg), flavonoids (148.9-614.4 mg), carotenoids (69.0-786.3 mg), anthocyanin (11.7-493.7 mg) and ascorbic acid (245.0-314.2 mg). 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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 176, 1 June 2015, Pages 244-253
Journal: Food Chemistry - Volume 176, 1 June 2015, Pages 244-253
نویسندگان
Shrawan Singh, S. Swain, D.R. Singh, K.M. Salim, Dipak Nayak, S. Dam Roy,