Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/15570
Title: Effect of hydrothermal treatments on free radical scavenging potential of selected green vegetables
Authors: Kaur, Preetinder
Bains, Kiran
Kaur, Harpreet
Keywords: Green vegetables;Hydrothermal treatments;Free radical scavenging;Nitric oxide radicals;Dietary antioxidants
Issue Date: Dec-2012
Publisher: NISCAIR-CSIR, India
IPC Code: Int. cl. (2011.01)—A61K 36/00.
Abstract: The effect of hydrothermal treatments, viz. covered lid cooking (CLC), microwave cooking (MW) and stir frying (SF) on the free radical scavenging potential of spinach, fenugreek leaves, broccoli, cabbage and capsicum was studied. The optimum cooking time was adjudged by the sensory evaluation of the vegetables cooked for different time intervals. Hydroxyl radical scavenging potential was increased during CLC and MW in all the vegetables. The maximum gain was in spinach (55.9 and 56.9%) followed by broccoli (38.6 and 40.2%) during two cooking methods. Similarly, superoxide and nitric oxide radical scavenging potential was increased during CLC and MW in all the vegetables. The maximum gain in superoxide radical scavenging activity during CLC was found in broccoli (16.59%), followed by cabbage (12.85%), whereas, maximum gain during MW was found in cabbage (13.92%), followed by broccoli (7.95%). The lesser gain i.e. 2.92 and 1.83% was found during SF, when compared to raw vegetables. The per cent inhibition of nitric oxide radicals in raw vegetables ranged between 44.82 to 55.32%. CLC and MW resulted in better inhibition of nitric oxide radicals in all vegetables, when compared to raw vegetables. On the other hand, SF caused an increase in nitric oxide radical scavenging potential in four out of five vegetables. The study recommended that for retaining antioxidant properties of cooked vegetables, MW should be the most preferred method followed by CLC while SF should be the least preferred one.
Page(s): 563-569
URI: http://hdl.handle.net/123456789/15570
ISSN: 0976-0512 (Online); 0976-0504 (Print)
Appears in Collections:IJNPR Vol.3(4) [December 2012]

Files in This Item:
File Description SizeFormat 
IJNPR 3(4) 563-569.pdf190.86 kBAdobe PDFView/Open


Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.