Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plants
Indigenous communities rely on various nutrient-dense traditional food plants (TFPs) to make traditional ethnic foods. The dietary potential of the nutrient-dense and healthy TFPs needs to be fully explored. This work investigates the proximate components, minerals, phytochemicals, and antioxidant a...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
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Elsevier
2024-06-01
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| Colección: | Food Chemistry Advances |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2772753X2400073X |
| _version_ | 1827218742459760640 |
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| author | Thattantavide Anju Golla Nagaraju Gari Saritha Nirala Ramchiary Ajay Kumar |
| author_facet | Thattantavide Anju Golla Nagaraju Gari Saritha Nirala Ramchiary Ajay Kumar |
| author_sort | Thattantavide Anju |
| collection | DOAJ |
| description | Indigenous communities rely on various nutrient-dense traditional food plants (TFPs) to make traditional ethnic foods. The dietary potential of the nutrient-dense and healthy TFPs needs to be fully explored. This work investigates the proximate components, minerals, phytochemicals, and antioxidant activity of raw and cooked samples of five TFPs consumed by local communities in Kerala, India. The results show that Boerhavia diffusa possessed the highest fat (9.02 %) and fibre (3.61 %), whereas Ipomoea batatas recorded the highest protein (9.47 %), vitamin C (8.58 µM/g) and polyphenol (120.36 mg GAE/gDW) content. Amaranthus viridis showed an abundance of Mn (48.4 mg/100 g), Mg (2404.37 mg/100 g), and Zn (248.27 mg/100 g). The highest antioxidant activity was observed in A. viridis (IC50 = 0.426 mg/mL) and I. batatas (IC50 = 1.30 mg/mL) in the ABTS and DPPH assays, respectively. Boiling was the most effective cooking method for preserving protein, carbohydrate and fat stability in all TFPs. The TFPs showed a minimal reduction in minerals after being subjected to cooking. Microwaving had the least deleterious effect on phytochemicals in all TFPs. The research highlights the capacity of these TFPs to improve nutrition and promote consumer well-being with minimal environmental impact. |
| first_indexed | 2024-04-24T20:25:09Z |
| format | Article |
| id | doaj.art-b90665a0f06a4267b1390fe7022d1a1b |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2025-03-21T15:39:45Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-b90665a0f06a4267b1390fe7022d1a1b2024-06-19T04:47:39ZengElsevierFood Chemistry Advances2772-753X2024-06-014100677Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plantsThattantavide Anju0Golla Nagaraju Gari Saritha1Nirala Ramchiary2Ajay Kumar3Department of Plant Science, Central University of Kerala, Kasaragod 671316, Kerala, IndiaDepartment of Plant Science, Central University of Kerala, Kasaragod 671316, Kerala, IndiaSchool of Life Sciences, Jawaharlal Nehru University, New Delhi 110067, Delhi, India; Corresponding authors.Department of Plant Science, Central University of Kerala, Kasaragod 671316, Kerala, India; Corresponding authors.Indigenous communities rely on various nutrient-dense traditional food plants (TFPs) to make traditional ethnic foods. The dietary potential of the nutrient-dense and healthy TFPs needs to be fully explored. This work investigates the proximate components, minerals, phytochemicals, and antioxidant activity of raw and cooked samples of five TFPs consumed by local communities in Kerala, India. The results show that Boerhavia diffusa possessed the highest fat (9.02 %) and fibre (3.61 %), whereas Ipomoea batatas recorded the highest protein (9.47 %), vitamin C (8.58 µM/g) and polyphenol (120.36 mg GAE/gDW) content. Amaranthus viridis showed an abundance of Mn (48.4 mg/100 g), Mg (2404.37 mg/100 g), and Zn (248.27 mg/100 g). The highest antioxidant activity was observed in A. viridis (IC50 = 0.426 mg/mL) and I. batatas (IC50 = 1.30 mg/mL) in the ABTS and DPPH assays, respectively. Boiling was the most effective cooking method for preserving protein, carbohydrate and fat stability in all TFPs. The TFPs showed a minimal reduction in minerals after being subjected to cooking. Microwaving had the least deleterious effect on phytochemicals in all TFPs. The research highlights the capacity of these TFPs to improve nutrition and promote consumer well-being with minimal environmental impact.http://www.sciencedirect.com/science/article/pii/S2772753X2400073XTraditional food systemsSustainabilityMineralsBioactive compoundsFTIR-ATRICP-OES |
| spellingShingle | Thattantavide Anju Golla Nagaraju Gari Saritha Nirala Ramchiary Ajay Kumar Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plants Food Chemistry Advances Traditional food systems Sustainability Minerals Bioactive compounds FTIR-ATR ICP-OES |
| title | Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plants |
| title_full | Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plants |
| title_fullStr | Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plants |
| title_full_unstemmed | Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plants |
| title_short | Assessing the impact of different cooking methods on nutrients, phytochemicals and antioxidant activity of traditional food plants |
| title_sort | assessing the impact of different cooking methods on nutrients phytochemicals and antioxidant activity of traditional food plants |
| topic | Traditional food systems Sustainability Minerals Bioactive compounds FTIR-ATR ICP-OES |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X2400073X |
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