Effect of various cooking methods on the antioxidant activity and bioavailability of minerals of edible wild plants

Koh, Pei San (2009) Effect of various cooking methods on the antioxidant activity and bioavailability of minerals of edible wild plants. Universiti Malaysia Sabah. (Unpublished)

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Abstract

In this study, the aim was to determine the effect of cooking (blanching, boiling, steaming and stir-frying) at different times on two indigenous wild vegetables (Schismatoglotitis calyptrata and Pouzolzia zeylanica) of Sabah for proximate composition, mineral profiles, antioxidant potential, phytate content and the bioavailability of four minerals (Zinc, Magnesium, Ferum, Calsium). Ash (12.12±0.07,l5.19±0.04), moisture (87.57±0.24, 96.37±0.20), protein (18.29±1.06, 5.98±0.l5) and fat (3.54±0.05, 2.47±0.03) content of Pouzolzia zeylanica and Schismatoglotitis calyptrata were determined using AOAC methods. Both wild vegetables displayed a moderate antioxidant capacity after five different antioxidant assay, which were ABTS, DPPH, FRAP, beta-carotene linoleic assay and total phenolic content. It is shown that steaming and stir-frying show an improved antioxidant activity for Schismatoglotis calyptrata while antioxidant activity of Pouzolzia zeylanica decreased after being steamed and stir-fried for a longer time. Blanching and boiling showed no obvious trend for both wild vegetables. Bioaccessibility of the four minerals and phytate content were also influenced by the type of cooking. It is concluded that different type of cooking and length of time produced contrasting effects on the two different wild vegetables.

Item Type: Academic Exercise
Uncontrolled Keywords: Cooking, Effect cooking, Wild vegetables, Schismatoglotitis calyptrata, Pouzolzia zeylanica
Subjects: ?? TX642-840 ??
Depositing User: Unnamed user with email storage.bpmlib@ums.edu.my
Date Deposited: 13 Jun 2012 01:04
Last Modified: 12 Oct 2017 07:58
URI: http://eprints.ums.edu.my/id/eprint/4325

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