View Article |
Blanching process increases health promoting phytochemicals in green leafy Thai vegetables
Nartnampong, A1, Kittiwongsunthon, W2, Porasuphatana, S3.
Different methods of cooking affected nutritional levels of vegetables, which were found to be
based on habit and society. Ten commonly consumed green leafy vegetables; thorny tree, dill,
chinese chive, peninsular, asiatic pennywort, betel vine, garden parsley, vietnamese coriander,
swamp morning glory and sweet basil were investigated for the effects of Thai domestic
blanching and streaming on chlorophylls, carotenoids, total polyphenol content (TPC) and
total antioxidant capacity (TAC). Blanching for 30 s significantly (P < 0.05) enhanced contents
of chlorophylls, lutein, β-carotene, TPC and TAC in most tested vegetables. A significant
correlation (P < 0.05) among chlorophylls and β-carotene (r = 0.888), lutein and β-carotene
(r = 0.784), pheophytin and TAC (r = 0.615, DPPH and r = 0.568, FRAP), TPC and TAC (r
= 0.965, DPPH and r = 0.959, FRAP) were also found. After 5 min streaming, TPC and TAC
showed similar patterns which were higher and lower in some cooked vegetables compared to
fresh samples. Chlorophylls significantly changed to pheophytins during streaming. Alteration
of pheophytins enhanced TAC as a significant correlation was obtained (r = 0.727, DPPH)
and r = 0.713, FRAP) in streamed vegetables. Results demonstrated that 30 s blanching better
preserved and also promoted more nutrients and antioxidant properties in green leafy vegetables
than streaming.
Affiliation:
- Khon Kaen University, Thailand
- Regional Medical Science Center, Thailand
- Khon Kaen University, Thailand
|
|
Indexation |
Indexed by |
MyJurnal (2019) |
H-Index
|
0 |
Immediacy Index
|
0.000 |
Rank |
0 |
Indexed by |
Scopus (SCImago Journal Rankings 2016) |
Impact Factor
|
- |
Rank |
Q3 (Food Science) |
Additional Information |
0.335 (SJR) |
|
|
|