Effect of shallow frying on total phenolic content and antioxidant activity in selected vegetables
Sommaire de l'article
Amaranth, spinach, carrot, potato, tomato and brinjal were selected for the study. The total phenolic content (TPC) was determined spectrophotometrically with folin-ciocaIteu (FC) phenol reagent in vegetables both raw and cooked. The results were expressed in gallic acid equivalent (GAE) mg/ 100 g of fresh weight. The antioxidant activity (AOA) was determined in raw and cooked preparations by measuring the coupled autoxidation of beta-carotene and linoleic acid emulsion. A significant reduction was found in TPC and AOA, after shallow frying of spinach, amaranth and potato, but in case of shallow fried carrot, tomato and brinjal, the TPC and AOA increased significantly.