Kuan, Yea Yunn (2009) Effect of various cooking methods on the antioxidant activities and bioavailability of minerals in Ceratopteris Thailictroides and Nephrolepis Bisserrata. Universiti Malaysia Sabah. (Unpublished)
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Abstract
The effects of various cooking methods on antioxidant activity and bioavailability of minerals in Ceratopteris thalictroides and Nephrolepis biserrata had been studied. The wild vegetables were blanched in 70 - 100°C with 10°C interval for 2, 5, 10, 15, and 20 minutes; steamed for 5, 10 and 15 minutes; and stir-fried for 1, 3, and 5 minutes. Antioxidant activities were assessed by measuring the DPPH free radical scavenging activity, TEAC equivalent antioxidant capacity, ferric reducing power, inhibition of beta-carotene bleaching, and total phenolic content. Bioavailability of minerals were determined by simulated gastrointestinal digestion. Effect of blanching did not decrease much on the antioxidant activities in Nephrolepis biserrata, but decreased in Ceratopteris thalictroides when the temperature and time of blanching were increased. The scavenging activity (36.23-73.79%) and ferric reducing power (6.08-15.15 µmol Fe2+ equivalent/g FW) in Ceratopterls thalictroides significantly increased after steaming from 5 min to 15 min and stir-fried till 3 min. Steaming for 10 and 15 min significantly (p<0.05) enhanced the scavenging activity and TEAC in Nephrolepis biserrata. On the other hand, blanching significantly (p<0.05) enhanced the bioavailability of calcium and iron in these two wild vegetables. The bioavailability of calcium (1.38-8.79%) and iron (5.97-12.17%) were significantly (p<0.05) increased after steamed from 5 min to 15 min in Ceratopteris thalictroides however bioavailability of calcium and iron were decrease from 3.17-0.37% and 23.00%- 0.53% repectively in Nephrolepis bisen-ata. Calcium (8.51-8.89%) and iron (11.62- 12.35%) bioavailability in Ceratopteris thalidroides significantly enhanced after stir fried, but no significantly different after stir-fried for different duration. Stir-fried significantly (p<0.05) enhanced the bioavailability of calcium (3.11-4.82%), iron (19.31-23.64%), and zinc (12.24-20.75%) in Nephrolepis biserrata excluding magnesium (30.46-47.34%). Undoubtedly, the antioxidant activity and minerals bioavailability in selected wild vegetables depends on cooking methods despite on the type of vegetables.
| Item Type: | Academic Exercise |
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| Keyword: | cooking method, antioxidant activity, bioavailability, Ceratopteris thalictroides, Nephrolepis biserrata, temperature, stir-fried, type of vegetables |
| Subjects: | T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | SITI AZIZAH BINTI IDRIS - |
| Date Deposited: | 08 Jul 2013 13:24 |
| Last Modified: | 23 Oct 2017 14:37 |
| URI: | https://eprints.ums.edu.my/id/eprint/6506 |
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