Asian Journal of Home Science

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Effect of Different Cooking Conditions on Antioxidant Properties of Some Cucurbit Vegetables


Affiliations
1 Department of Soil Science and Agricultural Chemistry, Navsari Agricultural University, Navsari (Gujarat), India
2 Department of Agricultural Statistics, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar (W.B.), India
     

   Subscribe/Renew Journal


Effects of pressure cooker and microwave cooking methods on total antioxidant activity (AA), Vitamin C, phenols, flavonoids, anthocyanin and total carotenoids different types of gourd vegetables like cucumber, pumpkin, bottle gourd, bitter gourd, pointed gourd and spine gourd were collected from local market of Navsari. The time length was standardized for different length of time in pressure cooker and microwave. The methanolic extracts of different raw and cooked (7, 10 and 15 min) both in pressure and microwave cooked vegetables were tested. The result revealed higher percentage of loss of antioxidants under microwaving compared to pressure cooking. There four it is clear that bitter gourd is the vegetable which is containing the highest antioxidant activity. This experiment also clarified the fact that most of the vegetable, microwave heating for 7 minutes and pressure cooking for 10 minutes gives the best result as this food material contains possible higher amount of antioxidant activity with proper cooking standard.

Keywords

Gourd, Pressure Cooked, Microwave, Antioxidant, Cooking Time.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Ames, B.N., Shigenaga, M.K. and Hagen, T.M. (1993). Oxidants, antioxidant, and the degenerative diseases of aging. Proc. Natl. Acad.Sci. USA, 90 : 7915-7922.

  • Aruoma, O.I. (1994). Nutrition and health aspects of free radicals and antioxidants. Food Chem. Toxic., 32 : 671-683.

  • Bozin, B., Mimica-Dukic, N., Samojlik, I., Goran, A. andIgic, R. (2008). Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae). Food Chem., 111 : 925-929.

  • Braca, A., Tommasi, N.D., Bari, L.D., Pizza, C., Politi, M. and Morelli, I. (2001). Antioxidant principles from Bauhinia terapotensis. J. Nat. Prod., 64: 892-895.

  • Bushra, S., Farooq, A. and Shahid, I. (2008). Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. I J. Food Sci. & Tech., 560-567.

  • Erdman, J.W. and Klein, B.P. (1982). Harvesting, processing, and cooking influences in vitamin C in foods. In “Ascorbic Acid: Chemistry, Metabolism, and Uses,” ed. by P.A. Seiv and B.M. Tolbert. American Chemical Society, Washington, D.C., USA,: 499-532.

  • Galor, S.W., Wong, K.W. and Iris, F.F.B.(2008). The effect of cookingon Brassica vegetables. Food Chem., 110 (3): 706-710.

  • Gayathri, G.N., Platel, K., Prakash, J. andSrinivasan, K. (2004). Influence of antioxidant spices on the retention of β-carotene in vegetables during domestic cooking processes. Food Chem., 84 : 35-43.

  • Heimler, D., Vignolini, P., Dini, M.G. et al. (2005). Antiradical activity and polyphenol composition of local Brassicaceaeedible varieties. Food Chem., 99 : 464-469.

  • Hosseinian, F.S., Li, W. and Beta, T. (2008). Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chem., 109 (4): 916-924.

  • Howard, L.A., Wong, A.D., Perry, A.K. and Klein, B.P. (1999). β-carotene and ascorbic acid retention in fresh and processed vegetables. J. Food Sci., 64: 929-936.

  • Huang, M.T., Ferraro, T. and Ho, C.T. (1994). Cancer chemopreventionby phytochemicals in fruits and vegetables: An overview. In”Food Phytochemicals for Cancer Prevention I,” ACS Symposium Series 546, ed. by M.T. Huang, T. Osawa, C.T. Ho and R.T. Rosen.American Chemical Society, Washington, D.C., USA,: 2-16.

  • Jagota, S.K. and Dani, H.M. (1982).A new calorimetric technique for the estimation of vitamin C using Folin phenol reagent. Analyt.Biochem., 127 : 178-182.

  • Jiangfeng, S.,Chunquan, L., Dajing, L. and Lili, M.(2013). Effect of cooking methods on total phenolic and carotenoid amounts and DPPH radical scavenging activity of fresh and frozen sweet corn (Zea mays) Kernels Czech. J. Food Sci., 31 (6) : 607-612.

  • Joshipura, K.J., Ascherio, A., Manson, J.E., Stampfer, M.J., Rimm, E.B., Speizer, F.E., Hennekens, C.H., Spiegelman, D. and Willett, W.C. (1999). Fruit and vegetable intake in relation to risk of ischemic stroke. J. Am. Med. Assoc., 282 : 1233-1239.

  • Kiribuchi, T. and Kawashima, K. (1987). Changes of ascorbic acid content during the process of cooking. Nippon Kasei Gakkaishi, 38 : 877-887.

  • Mau, J.L., Huang, P.N., Huang, S.J. and Chen, C.C. (2004). Antioxidant properties of methanolic extracts from two kinds of Antrodia camphorata mycelia. Food Chem., 86 : 25-31.

  • Rehman, Z.U., Islam, M. and Shah, W.H. (2003). Effect of microwave and conventional cooking on insoluble dietary fibre components of vegetables. Food Chem., 80 : 237-240.

  • Sahlin, E., Savage, G.P. and Lister, C.E. (2004). Investigation of the antioxidant properties of tomatoes after processing. J. Food Compo. & Anal., 17 : 635-647.

  • Sako, F., Mori, E. and Katsuta, K. (1996).Changes in vitamin C and chlorophyll contents in three Chinese vegetables by various cooking. J. Cookery Sci. Jpn., 29 : 40-44.

  • Scalzo, R.L.,Genna, A.F., Branca, M. and Chedin, H.C. (2008). Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments.Food Chem., 107 (1) : 136-144.

  • Shahidi, F. and Naczk, M. (1995). Phenolic compounds in fruits and vegetables. In “Food Phenolics, Sources, Chemistry, Effects, Applications,” Technomic Publishing Co. Inc., Lancaster, PA, USA, : 75-107.

  • Singh, U. and Bradbury, J.H. (1988). HPLC determination of vitamin A and vitamin D2 in South Pacific ischolar_main crops. J. Sci. Food Agric., 45:87-94.

  • Singleton, V.L. and Rossi, J.A. (1965). Colorimetric of total phenols with phosphomolybdic-phosphotungstic acid reagents. American J. Enol. & Viticulture, 16:144-158.

  • Somsub, W., Kongkachuichai, R. andSungpuag, P. (2008). Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables. J. Food Compo. & Anal., 21(02):187-197.

  • Turkmen, N., Sari, F. and Velioglu, S. (2005). The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables. Food Chem., 93: 713-718.

  • Young, G.S. and Jolly, P.G. (1990).Microwaves: the potential for use in dairy processing. Aust. J. Dairy Technol., 45 : 34-37.

  • Zhang, D. and Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes duringconventional and microwave cooking.Food Chem., 88 : 503-509.


Abstract Views: 321

PDF Views: 0




  • Effect of Different Cooking Conditions on Antioxidant Properties of Some Cucurbit Vegetables

Abstract Views: 321  |  PDF Views: 0

Authors

N. Karmakar
Department of Soil Science and Agricultural Chemistry, Navsari Agricultural University, Navsari (Gujarat), India
B. B. Abuj
Department of Soil Science and Agricultural Chemistry, Navsari Agricultural University, Navsari (Gujarat), India
S. Ojha
Department of Agricultural Statistics, Uttar Banga Krishi Viswavidyalaya, Pundibari, Cooch Behar (W.B.), India
S. Tripathi
Department of Soil Science and Agricultural Chemistry, Navsari Agricultural University, Navsari (Gujarat), India

Abstract


Effects of pressure cooker and microwave cooking methods on total antioxidant activity (AA), Vitamin C, phenols, flavonoids, anthocyanin and total carotenoids different types of gourd vegetables like cucumber, pumpkin, bottle gourd, bitter gourd, pointed gourd and spine gourd were collected from local market of Navsari. The time length was standardized for different length of time in pressure cooker and microwave. The methanolic extracts of different raw and cooked (7, 10 and 15 min) both in pressure and microwave cooked vegetables were tested. The result revealed higher percentage of loss of antioxidants under microwaving compared to pressure cooking. There four it is clear that bitter gourd is the vegetable which is containing the highest antioxidant activity. This experiment also clarified the fact that most of the vegetable, microwave heating for 7 minutes and pressure cooking for 10 minutes gives the best result as this food material contains possible higher amount of antioxidant activity with proper cooking standard.

Keywords


Gourd, Pressure Cooked, Microwave, Antioxidant, Cooking Time.

References