Effect of Household Cooking Methods on Polyphenols and Antioxidant Capacity of Endogenous Leafy Vegetables

Carole Vihotogbe Sossa, Houedougbe Noel Akissoe, Victor Bienvenu Anihouvi, Joseph Djidjoho Houinhouigan

Abstract


Leafy vegetables are often suggested to pretreatments prior to use. One of the usual practice is the cooking methods which presumably affect biochemical and physicochemical compounds. This study aims to evaluate various cooking methods of leafy vegetables, namely precooking without additive, cooking with additive (traditional potash called Kanmu or ash filtrate) or cooking without additive on total polyphenols content and antioxidant activity of three traditional leafy vegetables (Justicia tenella, Acmella uliginosa and Sesamum radiatum). Total polyphenol contents (TPC) ranged between 0.36 – 0.60 g GAE/100g DW. Traditional cooking methods affected biochemical and physicochemical compounds depending on species. For instance, precooking and cooking with potash decreased significantly (p<0.05) TPC in J. tenella leaves while no significant effect was evidenceed in the case of cooking with ash filtrate and cooking without additive. Regarding antioxidant capacity, precooking and cooking without additive significantly increased it [raw 39.01 – 63.9%), P and CWA (85.58 – 90.89%)] whilst cooking with additive decreased it (CP, CF; 10.77-44.44%).


Keywords


Leafy vegetables, cooking methods, polyphenols, antioxidant,

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DOI: http://dx.doi.org/10.52155/ijpsat.v29.2.3739

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