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Antioxidants 2018, 7(9), 117; https://doi.org/10.3390/antiox7090117

Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves

1
Department of Food Science & Technology, Faculty of Livestock, Fisheries & Nutrition, Wayamba University of Sri Lanka, Makandura, Gonawila, Sri Lanka
2
Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka
3
Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
*
Author to whom correspondence should be addressed.
Received: 29 July 2018 / Revised: 25 August 2018 / Accepted: 28 August 2018 / Published: 30 August 2018
(This article belongs to the Special Issue Antioxidant Activity of Polyphenolic Plant Extracts)
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Abstract

This study aimed to evaluate the effect of cooking (boiling, steaming, and frying) on polyphenols, flavonoids, carotenoids and antioxidant activity of six edible leaves. The total antioxidant capacity of the fresh and cooked leaves was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and singlet oxygen scavenging assays. The results revealed that frying caused a reduction in major bioactives and antioxidant activities in all leafy vegetables tested. However, steamed and boiled leaves of C. auriculata and C. asiatica have shown greater levels of polyphenols, flavonoids, and antioxidant capacity compared with fresh leaves. Polyphenol and flavonoid contents of boiled S. grandiflora and G. lactiferum were higher than that of their fresh form. Boiled and steamed O. zeylanica and S. grandiflora have shown higher carotenoids. Boiled and steamed leaves of P. edulis have shown higher antioxidant activity. The impact of cooking on the changes in bioactive concentrations and antioxidant capacities are dependent on the species and the method of cooking. View Full-Text
Keywords: green leafy vegetables; effect of cooking; polyphenols; antioxidant activity green leafy vegetables; effect of cooking; polyphenols; antioxidant activity
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Gunathilake, K.D.P.P.; Ranaweera, K.K.D.S.; Rupasinghe, H.P.V. Effect of Different Cooking Methods on Polyphenols, Carotenoids and Antioxidant Activities of Selected Edible Leaves. Antioxidants 2018, 7, 117.

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