Influence of Boiling, Steaming and Frying of Selected Leafy Vegetables on the In Vitro Anti-inflammation Associated Biological Activities

The aim of the present study was to evaluate the effect of cooking (boiling, steaming, and frying) on anti-inflammation associated properties of six popularly consumed green leafy vegetables in Sri Lanka, namely: , , , , and The anti-inflammation associated properties of methanolic extracts of cooke...

Full description

Saved in:
Bibliographic Details
Published in:Plants (Basel) 2018-03, Vol.7 (1), p.22
Main Authors: Gunathilake, K D P P, Ranaweera, K K D S, Rupasinghe, H P V
Format: Article
Language:English
Subjects:
Biopolymer denaturation
Boiling
Cooking
Frying
health
Health promotion
Hemolysis
Inflammation
Inhibition
Leaves
Lipoxygenase
nutraceuticals
plant-food
processing
Properties (attributes)
Protein denaturation
Proteinase
Proteins
Steaming
Vegetables
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The aim of the present study was to evaluate the effect of cooking (boiling, steaming, and frying) on anti-inflammation associated properties of six popularly consumed green leafy vegetables in Sri Lanka, namely: , , , , and The anti-inflammation associated properties of methanolic extracts of cooked leaves were evaluated using four biological assays, namely, hemolysis inhibition, proteinase inhibition, protein denaturation inhibition, and lipoxygenase inhibition. Results revealed that the frying of all the tested leafy vegetables had reduced the inhibition abilities of protein denaturation, hemolysis, proteinase, and lipoxygenase activities when compared with other food preparation methods. Steaming significantly increased the protein denaturation and hemolysis inhibition in and Steaming of leaves increased inhibition activity of protein denaturation in (by 44.8%) and (by 44%); hemolysis in , and ; lipoxygenase inhibition ability in (by 50%), (by 400%), and leaves (by 250%); proteinase inhibition in (100%) when compared with that of raw leaves. In general, steaming and boiling in contrast to frying protect the health-promoting properties of the leafy vegetables.
ISSN:2223-7747
2223-7747
DOI:10.3390/plants7010022