title: Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution.
abstract: The present study investigated the changes in phytochemicals and antioxidant activities in 25 leafy vegetables with two common boiling practices viz., with 5% NaCl solution (BSW) and normal water (BNW) in a domestic microwave oven. Fresh samples (100g) were rich in polyphenols (58.8-296.9mg), tannin (402.0-519.4mg), flavonoids (148.9-614.4mg), carotenoids (69.0-786.3mg), anthocyanin (11.7-493.7mg) and ascorbic acid (245.0-314.2mg). Microwave boiling significantly (p<0.05) decreased/increased phytochemicals but none of the compounds followed same trend in all vegetables. Boiling process reduced anti-nutrients from fresh samples (FS) as observed for nitrate (4.5-73.6% by BSW and 22.5-98.8% by BNW); phytate (6.2-69.7% by BSW and 10.6-57.3% by BNW) and oxalate (14.7-88.9% by BSW and 14.5-87.3% by BNW) but saponin increased in 18 vegetables by BNW while 8 vegetables by BSW. The study revealed differential pattern of change in phytochemical matrix and anti-nutrients in vegetables by microwave boiling which will help in devising efficient cooking practices and contribute in health and nutritional security.
authors.affiliation: Division of Horticulture & Forestry, Indian Council of Agricultural Research (ICAR)-Central Island Agricultural Research Institute (CIARI), Port Blair 744101, Andaman and Nicobar Islands, India. Electronic address: singhshrawansingh@rediffmail.com.
authors.forename: Shrawan
authors.initials: S
authors.lastname: Singh
authors.affiliation: Division of Natural Resource Management, ICARI-CIARI, Port Blair 744101, Andaman and Nicobar Islands, India.
authors.forename: S
authors.initials: S
authors.lastname: Swain
authors.affiliation: Division of Horticulture & Forestry, Indian Council of Agricultural Research (ICAR)-Central Island Agricultural Research Institute (CIARI), Port Blair 744101, Andaman and Nicobar Islands, India.
authors.forename: D R
authors.initials: DR
authors.lastname: Singh
authors.affiliation: Division of Horticulture & Forestry, Indian Council of Agricultural Research (ICAR)-Central Island Agricultural Research Institute (CIARI), Port Blair 744101, Andaman and Nicobar Islands, India.
authors.forename: K M
authors.initials: KM
authors.lastname: Salim
authors.affiliation: Division of Horticulture & Forestry, Indian Council of Agricultural Research (ICAR)-Central Island Agricultural Research Institute (CIARI), Port Blair 744101, Andaman and Nicobar Islands, India.
authors.forename: Dipak
authors.initials: D
authors.lastname: Nayak
authors.affiliation: ICAR-CIARI, Port Blair 744101, Andaman and Nicobar Islands, India.
authors.forename: S Dam
authors.initials: SD
authors.lastname: Roy
mesh_terms: D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000494:pharmacology*; D005419:Flavonoids / Q000032:analysis; D008872:Microwaves; D010636:Phenols / Q000032:analysis; D064209:Phytochemicals / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry; D012965:Sodium Chloride / Q000494:pharmacology; D013634:Tannins / Q000032:analysis; D014675:Vegetables / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D064209:Phytochemicals; D013634:Tannins; D012965:Sodium Chloride
keywords: Andaman and Nicobar Islands; Anti-nutrients; DPPH activity; Microwave boiling; Phytochemicals; Traditional vegetables