کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9488121 | 1330974 | 2005 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of blanching on the antioxidant properties of some tropical green leafy vegetables
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
Eight popularly consumed green leafy vegetables in Nigeria namely: Structium sparejanophora, Amarantus cruentus, Telfairia occidentalis, Baselia alba, Solanum macrocarpon, Corchorus olitorus, Vernonia amygdalina, and Ocimum gratissimum were blanched in hot water for 5Â mins. The antioxidant properties of the fresh and blanched green leafy vegetables were subsequently determined. The total phenol, ascorbic acid and the antioxidant potentials as typified by reducing property and free radical scavenging activity was also determined. The results of the study revealed that blanching cause a significant (P<0.05) increase in the total phenol [fresh (0.1-0.3Â g/100Â g), blanched (0.2-0.6Â g/100Â g)] content of the green leafy vegetables except in Amarantus cruentus and Vernonia amygdalina where there was no change. Conversely, there was a significant (P<0.05) decrease in the vitamin C [fresh (43.5-148.0Â mg/100Â g), blanched (15.8-27.3Â mg/100Â g)], reducing property [fresh (0.5-1.5 absorbance), blanched (0.1-0.6 absorbance)] and free radical scavenging ability [fresh (20.0-51.4%), blanched (16.4-47.1%)] of the blanched green leafy vegetables except in Structium sparejanophora, where there was no change in the reducing property (0.6 absorbance) and free radical scavenging ability (59.8%) of the blanched vegetable. In view of this it could be concluded that blanching of vegetables though makes green leafy vegetables more palatable and less toxic, however it reduces their antioxidant properties drastically.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 38, Issue 5, August 2005, Pages 513-517
Journal: LWT - Food Science and Technology - Volume 38, Issue 5, August 2005, Pages 513-517
نویسندگان
Ganiyu Oboh,