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Peroxidase Activity, Chlorophylls and Antioxidant Profile of Two Leaf Vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under Six Pre-treatment Methods before Cooking

Adebooye, O. C. and Vijayalakshmi, M. R. and Singh, V. (2006) Peroxidase Activity, Chlorophylls and Antioxidant Profile of Two Leaf Vegetables (Solanum nigrum L. and Amaranthus cruentus L.) under Six Pre-treatment Methods before Cooking. Journal of Food Science and Technology, 2. pp. 84-88. ISSN 0022-1155

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Abstract

<p align="justify">The study evaluated the effects of six pretreatment methods before cooking on the peroxidase activity, chlorophyll and antioxidant profile of Amaranthus cruentus L. and Solanum nigrum L. The six pretreatments used were: chopped only (raw sample) (Coded Ml); chopped and dried at 50ºC for 5 hours(Coded M2); chopped and squeezed in water (at room temperature) (Coded M3); chopped and soaked in salt-treated water (approx. 20 g NaCl per L of water) for 15 mins, then squeeze (Coded M4), chopped and soaked in warm water (approx. 60ºC), then cool and squeeze (Coded M5); and chopped and soaked in boiling water (100ºC), then cool and squeeze (Coded M6). The main effect of vegetable type and the main effect of pretreatment methods have significant effects (P< 0.05) on the parameters measured while the interaction of vegetable type and pretreatment methods have no significant effect on the parameters measured. Statistical analyses (p< 0.05) showed that chlorophyll "a" and "b" occur in ratio 3:1 in the two vegetables irrespective of the pretreatment imposed. Peroxidase activity test showed that A. cruentus, irrespective of the pretreatment imposed showed no peroxidase activity while S. nigrum showed high peroxidase activity for all the pretreatments except for M6. Results showed tha: there was significantly (P<0.05) higher content of carotenoids in A. cruentus compared to S.nigrum, while the total phenolics, total fiavonoids and total tannins contents were higher in S. nigrum compared to A. cruentus, irrespective of the pretreatment method used. For the two vegetables the percentage losses in total carotenoids, phenolics,flavonoids and total tannins at M6 compared to Ml were 53.3-60.5, 55.6-57.1, 62.4-63.6 and 66.1-73.5%, respectively. There was a sharp drop in the carotenoids, phenolics, fiavonoids and tannins contents of the two vegetables at M4 and M6, with both treatments having closely similar values for each parameter.</p>

Item Type: Article
Uncontrolled Keywords: Vegetables, Pretreatment methods, Chlorophyll, Peroxidase activity, anti-oxidants.
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 03 Cooking-Recipes
600 Technology > 08 Food technology > 14 Physical properties
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Feb 2007
Last Modified: 28 Aug 2018 05:44
URI: http://ir.cftri.com/id/eprint/437

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