Customized cooking method improves total antioxidant activity in selected vegetables.

摘要

The water-soluble phenolic contents (WPC) and antioxidant activities were compared in Chinese long bean (Vigna unguiculata), bitter gourd (Momordica charantia), water convolvulus (Ipomoea aquatica) and broccoli (Brassica olearacea) prior to and after subjecting to boiling, microwaving and pressure cooking. The total antioxidant activity increased in cooked water convolvulus, broccoli and bitter gourd, as estimated on the basis of ferric reducing antioxidant power, the Trolox equivalent antioxidant capacity and 2,2-diphenyl-1-picryl-hydrazyl radical scavenging activity. Pressure cooking did not cause any significant decline in antioxidant activity. Boiling generally improved overall antioxidant activity in all the vegetables. Correlation analysis suggested that WPC contributed to significant antioxidant activities in these vegetables. Thus, prudence in selecting an appropriate cooking method for different vegetables may improve or preserve their nutritional value.