The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)
This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2023-10-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202305-0007_the-effect-of-different-cooking-methods-on-the-antioxidant-activity-of-wild-swiss-chard-beta-vulgaris-l-var.php |
| _version_ | 1797644300389974016 |
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| author | Yagmur Demirel Ozbek Ozlem Saral |
| author_facet | Yagmur Demirel Ozbek Ozlem Saral |
| author_sort | Yagmur Demirel Ozbek |
| collection | DOAJ |
| description | This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 ± 299.82 mg GAE.(100 g)-1, GAE - gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ± 311.76 mg GAE.(100 g)-1] and 5 min in stir-frying [2 434.33 ± 197.75 mg GAE.(100 g)-1] compared to the raw chard samples (P < 0.05). Two different antioxidant activity determination methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)] were used in the study. In both methods, it was determined that antioxidant activity decreased in the 10-min application of stir-frying. In contrast, the antioxidant activity increased by applying 3.5 min and 6.5 min in the microwave (P < 0.05). As a result, it was found that the antioxidant activity and total phenol content of wild chard changed when the cooking method and time were changed. |
| first_indexed | 2024-03-11T14:28:29Z |
| format | Article |
| id | doaj.art-b82f66c16ba84db8af5307398635fa64 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-03-11T14:28:29Z |
| publishDate | 2023-10-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-b82f66c16ba84db8af5307398635fa642023-10-31T13:05:11ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172023-10-0141537538110.17221/114/2023-CJFScjf-202305-0007The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)Yagmur Demirel Ozbek0Ozlem Saral1Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, TürkiyeDepartment of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, TürkiyeThis study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 ± 299.82 mg GAE.(100 g)-1, GAE - gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ± 311.76 mg GAE.(100 g)-1] and 5 min in stir-frying [2 434.33 ± 197.75 mg GAE.(100 g)-1] compared to the raw chard samples (P < 0.05). Two different antioxidant activity determination methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)] were used in the study. In both methods, it was determined that antioxidant activity decreased in the 10-min application of stir-frying. In contrast, the antioxidant activity increased by applying 3.5 min and 6.5 min in the microwave (P < 0.05). As a result, it was found that the antioxidant activity and total phenol content of wild chard changed when the cooking method and time were changed.https://cjfs.agriculturejournals.cz/artkey/cjf-202305-0007_the-effect-of-different-cooking-methods-on-the-antioxidant-activity-of-wild-swiss-chard-beta-vulgaris-l-var.phpboilingmicrowavestir-frytotal phenolic contentwild chard |
| spellingShingle | Yagmur Demirel Ozbek Ozlem Saral The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla) Czech Journal of Food Sciences boiling microwave stir-fry total phenolic content wild chard |
| title | The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla) |
| title_full | The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla) |
| title_fullStr | The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla) |
| title_full_unstemmed | The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla) |
| title_short | The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla) |
| title_sort | effect of different cooking methods on the antioxidant activity of wild swiss chard beta vulgaris l var cicla |
| topic | boiling microwave stir-fry total phenolic content wild chard |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202305-0007_the-effect-of-different-cooking-methods-on-the-antioxidant-activity-of-wild-swiss-chard-beta-vulgaris-l-var.php |
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