Effect of blanching on the antioxidant properties of some tropical green leafy vegetables

Auteur(s) :
Oboh G.
Date :
Déc, 2004
Source(s) :
Adresse :
Reprints: OBOH G,FED UNIV TECHNOL AKURE,DEPT BIOCHEM;PMB 704; NIGERIA. goboh2001@yahoo.com Research Institutions: Fed Univ Technol Akure, Dept Biochem, Akure, Nigeria. Discipline: FOOD SCIENCE/NUTRITION

Sommaire de l'article

Eight popularly consumed green leafy vegetables in Nigeria namely: Structium sparejanophora, Amarantus cruentus, Telfairia occidentalis, Baselia alba, Solanum macrocarpon, Corchorus olitorus, Vernonia amygdalina, and Ocimum gratissimum were blanched in hot water for 5 mins. The antioxidant properties of the fresh and blanched green leafy vegetables were subsequently determined. The total phenol, ascorbic acid and the antioxidant potentials as typified by reducing property and free radical scavenging activity was also determined. The results of the study revealed that blanching cause a significant (P < 0.05) increase in the total phenol [fresh (0.1-0.3g/100g), blanched (0.2-0.6g/100g)] content of the green leafy vegetables except in Amarantus cruentus and Vernonia amygdalina where there was no change. Conversely, there was a significant (P < 0.05) decrease in the vitamin C [fresh (43.5-148.0mg/100g), blanched (15.8-27.3mg/100g)], reducing property [fresh (0.5-1.5 absorbance), blanched (0.1-0.6 absorbance)] and free radical scavenging ability [fresh (20.0-51.4%), blanched (16.4-47.1%)] of the blanched green leafy vegetables except in Structium sparejanophora, where there was no change in the reducing property (0.6 absorbance) and free radical scavenging ability (59.8%) of the blanched vegetable. In view of this it could be concluded that blanching of vegetables though makes green leafy vegetables more palatable and less toxic, however it reduces their antioxidant properties drastically. (c) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

Source : Pubmed