Effects of thermal treatment on the phenolic content and antioxidant activity of some vegetables

Asian Journal of Clinical Nutrition

Volumn 2, Issue 3, 2010, Pages 93-100

  Chipurura, B ^a   Muchuweti, Z M ^b   Manditseraa, F ^a  

^a Nutrition and Family Sciences   (Zimbabwe)

^b UNIVERSITY OF ZIMBABWE   (Zimbabwe)

Author keywords

Antioxidant activity; Nutrients; Phenolics; Thermal treatment

Indexed keywords

EID: 77958095344     PISSN: 19921470     EISSN: None     Source Type: Journal    
DOI: 10.3923/ajcn.2010.93.100     Document Type: Article

References (35)

1. Amin, I., K. Norazaidah and E. Hamida, 2006. Antioxidant activity and phenolic content of raw and blanched Amaranthus species. Food Chem., 94: 47-52.
2. Becker, E.M., L.R. Nissen and L.H. Skibsted, 2004. Antioxidant evaluation protocols: Food quality or health effects. Eur. Food Res. Technol., 219: 561-571.
3. Chitindingu, K., A.R. Ndhlala, C. Chapano, M.A. Benhura and M. Muchuweti, 2007. Phenolic compound content, profiles and antioxidant activities of Amaranthus hybridus (Pigweed), Brachiaria brizaniha (Upright brachiaria) and Panicum maximum (Guinee grass). J. Food Biochem., 31: 206-216.
4. Chu, Y.H., C.L. Chang and H.F. Hsu, 2000. Flavonoid content of several vegetables and their antioxidant activity. J. Sci. Food Agnc, 80: 561-566.
5. Faller, A.L.K. and E. Fialho, 2009. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Food Res. Int., 42: 210-215.
6. Fanasca, S., Y. Rouphael, E. Venneria, E. Azzini, A. Durazzo and G. Maiani, 2009. Antioxidant properties of raw and cooked spears of green asparagus cultivars. Int. J. Food Sci. Technol., 44: 1017-1023.
7. Gawlik-Dziki, U, 2008. Effect of hydro thermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. Botrytis italicd) florets. Food Chem., 109: 393-401.
8. Hagerman, A.E., 2002. Tannin Chemistry. Department of Chemistry and Biochemistry. Miami University, USA.
9. Huang, Z., B. Wang, D.H. Eaves, J.M. Shikany and R.D. Pace, 2007. Phenolic compound profile of selected vegetables frequently consumed by African Americans in the Southeast United States. Food Chem., 103: 1395-1402.
10. Hunter, KJ. and J.M. Fletcher, 2002. The antioxidant activity and composition of fresh, frozen, jarred and canned vegetable. Innovation Food Sci. Emerg. Technol., 3: 399-406.
11. Ismail, A., Z.M. Marjan and C.W. Foong, 2004. Total antioxidant activity and phenolic contents in selected vegetables. Food Chem., 87: 581-586.
12. Kumazawa, S., T. Hamasaka and T. Nakayama, 2004. Antioxidant activity of propolis of various geographic origins. Food Chem., 84: 329-339.
13. Lima, G.P.P., T.D.V.C. Lopes, M.R.M. Rossetto and F. Vianello, 2009. Nutritional composition, phenolic compounds, nitrate content in eatable vegetables obtained by conventional and certified organic grown culture subject to thermal treatment. Int. J. Food Sci. Technol.,44: 1118-1124.
14. Makkar, H.P.S., 1999. Quantification of tannins in tree foliage: A laboratory manual for FAO/IAEA coordinated research project on the Use of nuclear and related techniques to develop simple tannin assay for predicting and improving the safety and efficiency of feeding ruminants on the tanniniferous tree foliage. Joint FAO/IAEA Division of Nuclear Techniques in Food and Agriculture, Vienna, pp: 1-29.
15. Muchuweti, M., C. Mupure, A. Ndhlala, T. Murenje and MAN. Benhura, 2007a. Screening of antioxidant and radical scavenging activity of Vigna ungiculata, Bidens pilosa and Cleome gynandra. Am. J. Food Technol., 2: 161-168.
16. Muchuweti, M., E. Kativu, C.H. Mupure, C. Chidewe, A.R. Ndhlala and M.A.N. Benhura, 2007b. Phenolic composition and antioxidant properties of some spices. Am. J. Food Technol., 2: 414-420.
17. Murcia, M., A.M. Jimenez and M. Martinez-Tome, 2009. Vegetables antioxidant losses during industrial processing and refrigerated storage. Food Res. Int., 42: 1046-1052.
18. Ndhlala, A.R., A. Kasiyamhuru, C. Mupure, K. Chitindingu, M.A. Benhura and M. Muchuweti, 2007. Phenolic composition of Flacourtia indica, Opuntia megacantha and Sclerocarya birrea. Food Chem., 103: 82-87.
19. Ndhlala, A.R, K. Chitindingu, C. Mupure, T. Murenje, F. Ndhlala, M.A. Benhura and M. Muchuweti, 2008a. Antioxidant properties of methanolic extracts from Diospyros mespihformis (Jackal Berry), Flacourtia indica (Batoka plum), Uapaca kirkiana (Wild Loquat) and Ziziphus mauritiana (yellow berry) fruits. Int. J. Food Sci. Technol., 43: 284-288.
20. Ndhlala, A.R., M. Muchuweti, C. Mupure, K. Chitindingu, T. Murenje, A. Kasiyamhuru and M.A. Benhura, 2008b. Phenolic content and profiles of selected wild fruits of Zimbabwe: Ximenia cajfra, Artobotrys brachypetalus and Syzygium cordatum. Int. J. Food Sci. Technol., 43: 1333-1337.
21. Nilsson, J., R. Stegmark and B. Akesson, 2004. Total antioxidant capacity in different pea (Pisum sativum) varieties after blanching and freezing. Food Chem., 86: 501-507.
22. Parr, A. J. and G.P. Bolwell, 2000. Phenols in the plant and in man. The potential for possible nutritional enhancement of the diet by modifying the phenols content or profile. J. Sci. Food Agnc.,80: 985-1012.
23. Podsedek, A., 2007. Natural antioxidants and antioxidant capacity of brassica vegetables: A review. LWT: J. Food Composition Analysis, 40: 1-11.
24. Podsedek, A., D. Sosnowska, M. Redzynia and M. Koziolkiewicz, 2008. Effect of domestic cooking on the red cabbage hydrophilic antioxidants. Int. J. Food Sci. Technol., 43: 1770-1777.
25. Roy, M.K., M. Takenaka, S. Isobe and T. Tsushida, 2007. Antioxidant potential, anti proliferative activities and phenolic content in water-soluble fractions of some commonly consumed vegetables: Effects of thermal treatment. Food Chem., 103: 106-114.
26. Roy, M.K., L.R Juneja, S. Isobe and T. Tsushida, 2009. Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems. Food Chem., 114: 263-269.
27. Singleton, V.L. and J.A. Jr. Rossi, 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acidreagents. Am. J. Enol. Vitic., 16: 144-158.
28. Sultana, B., F. Anwar and S. Iqbal, 2008. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Int. J. Food Sci. Technol., 43: 560-567.
29. Toor, R.K. and G.P. Savage, 2006. Effect of semi-drying on the antioxidant components of tomatoes. Food Chem., 94: 90-97.
30. Turkmen, N., F. Sari and S. Velioglu, 2005. The effect of cooking methods on total phenohcs and antioxidant activity of selected green vegetables. Food Chem., 93: 713-718.
31. Vega-Galvez, A., K.D. Scala, K. Rodriguez, R. Lemus-Mondaca, M. Miranda, J. Lopez and M. Perez-Won, 2009. Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian). Food Chem., 4: 647-653.
32. Wolosiak, R., E. Worobiej, M. Piecyk, B. Druzynska, D. Nowak and P.P. Lewicki, 2009. Activities of amine and phenolic antioxidants and their changes in broad beans (Viciafaba) after freezing and steam cooking. Int. J. Food Sci. Technol., 45: 29-37.
33. Xu, B. and S.K.C. Chang, 2008. Effect of soaking, boiling and steaming on total phenolic content and antioxidant activities of cool season food legumes. Food Chem., 110: 1-13.
34. Yasmin, A., A. Zeb, A.W. Khalil, G.M. Paracha and A.B. Khattak, 2008. Effect of processing on anti-nutritional factors of red kidney bean (Phaseolus vulgaris) grains. Food Bioproc. Technol., 1:415-419.
35. Zhang, D. and Y. Hamauzu, 2004. Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chem., 88: 503-509.