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THE EFFECTS OF COOKING METHODS ON ANTIOXIDANT ACTIVITY AND PHENOL CONTENT IN VEGETABLES
Ali Mirzaei, Hamdollah Delaviz*, Hamidreza Mohammadi
ABSTRACT
Introduction: Total phenol and antioxidant activity of vegetables may be changed by different ways of cooking such as, baking, steaming, pressure cooking, microwaving and frying. This study is conducted to determine the antioxidant activity and phenol content of three Iranian vegetables by different cooking methods. Materials and Method: Fresh Broccoli (Brassica oleracea, L. pepper (Capsium annuum, L and spinach (Spinacia oleracea,L.) were obtained from a market in Yasuj, Iran. One portion was kept raw as control and stored at 4 ◦C in the refrigerator, others were subjected for four different cooking methods. After cooking, the cooked vegetables were cooled and then all vegetables were homogenized in a 2 min , and stored at −20 ◦C until analyses. Raw and cooked vegetables were analyzed by different Keywords: Antioxidant Activity, Brassica oleracea, Capsium annuum, Spinacia oleracea, Cooking Methods. [Download Article] [Download Certifiate] |