Effect of different cooking methods of Hibiscus surratensis L. leaf vegetable on nutritional, anti-nutritional composition, and antioxidant activities

The effect of the different way of cooked Hibiscus surattensis leaves was studied for nutritional, anti-nutritional, total phenolics contents and antioxidant activity. Fresh leaves were cooked by boiling, microwave, and stir-frying methods at different times (3, 5, and 10 min). Considering the diffe...

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Bibliographic Details
Published in:Journal of culinary science & technology 2020-01, Vol.18 (1), p.13-28
Main Authors: Moorthy, Pavithra, Rajan, Murugan, Sathyanarayanan, Saikumar, Muniyandi, Kasipandi, Sivaraj, Dhivya, Sasidharan, Sreeja Puthanpura, Thangaraj, Parimelazhagan
Format: Article
Language:English
Subjects:
anti-nutritional analysis
antioxidant activity
Antioxidants
Boiling
Carbohydrates
Composition effects
Cooking
Hibiscus surattensis
Leaves
nutritional analysis
Phenols
Scavenging
Sulfonic acid
total phenolics
Trypsin
Trypsin inhibitors
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Summary:The effect of the different way of cooked Hibiscus surattensis leaves was studied for nutritional, anti-nutritional, total phenolics contents and antioxidant activity. Fresh leaves were cooked by boiling, microwave, and stir-frying methods at different times (3, 5, and 10 min). Considering the different cooking methods, boiling method enhances the total carbohydrates and total proteins, whereas trypsin inhibitor activity was reduced significantly at 10 min. Moreover, total phenolics and antioxidant activity (1,1-diphenyl-2-picrylhydrazyl radical (DPPH.) scavenging, 2 2'-azinobis(3-ethylbenzothiazoline-6-sulfonic acid radical cation (ABTS.+) scavenging, phosphomolybdenum, and ferric reducing antioxidant power (FRAP) assays) of boiled leaves (10 min) were also improved. Thus, recommended time of boiled leaves may contribute good stability of dietary compounds efficiently.
ISSN:1542-8052
1542-8044
DOI:10.1080/15428052.2018.1502110