Bioactive substance contents and antioxidant capacity of raw and blanched vegetables.
Five commonly consumed vegetables in Malaysia namely, four-angled bean (Psophocarpus tetragonolobus D.C.), French bean (Phaseolus vulgaris L.), long bean (Vigna sesquipedalis L.), snow pea (Pisum sativum var. macrocarpon L.) and snap pea (Pisum sativum) were blanched in boiling water for 10 min. The...
| Main Authors: | , , , |
|---|---|
| Formato: | Artigo |
| Idioma: | English |
| Publicado: |
Elsevier
2010
|
| Acceso en liña: | http://psasir.upm.edu.my/id/eprint/13402/1/Bioactive%20substance%20contents%20and%20antioxidant%20capacity%20of%20raw%20and%20blanched%20vegetables.pdf |
| _version_ | 1825945229640859648 |
|---|---|
| author | Tiong, Ngee Wen Prasad, K. Nagendra Yang, Bao Ismail, Amin |
| author_facet | Tiong, Ngee Wen Prasad, K. Nagendra Yang, Bao Ismail, Amin |
| author_sort | Tiong, Ngee Wen |
| collection | UPM |
| description | Five commonly consumed vegetables in Malaysia namely, four-angled bean (Psophocarpus tetragonolobus D.C.), French bean (Phaseolus vulgaris L.), long bean (Vigna sesquipedalis L.), snow pea (Pisum sativum var. macrocarpon L.) and snap pea (Pisum sativum) were blanched in boiling water for 10 min. The contents of total phenolics, ascorbic acid and β-carotene, and the antioxidant capacity as typified by β-carotene and free radical scavenging activity (DPPH) assays were determined for the raw and blanched vegetables. The study revealed that blanching caused a significant (p < 0.05) increase in β-carotene content [fresh (389–539 µg/100 g), blanched (510–818 µg/100 g)], except in snow pea. Conversely, there was a significant (p < 0.05) decrease in ascorbic acid content [fresh (1.2–7.8 mg/100 g), blanched (0.67–3.8 mg/100 g)]. After blanching, the total phenolic content and antioxidant activity either decreased or increased depending on the type of vegetables. The total phenolic content was positively correlated with the antioxidant activity of the studied vegetables to some extent, but not with ascorbic acid or β-carotene. |
| first_indexed | 2024-03-06T07:28:15Z |
| format | Article |
| id | upm.eprints-13402 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T07:28:15Z |
| publishDate | 2010 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-134022016-01-12T07:34:43Z http://psasir.upm.edu.my/id/eprint/13402/ Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. Tiong, Ngee Wen Prasad, K. Nagendra Yang, Bao Ismail, Amin Five commonly consumed vegetables in Malaysia namely, four-angled bean (Psophocarpus tetragonolobus D.C.), French bean (Phaseolus vulgaris L.), long bean (Vigna sesquipedalis L.), snow pea (Pisum sativum var. macrocarpon L.) and snap pea (Pisum sativum) were blanched in boiling water for 10 min. The contents of total phenolics, ascorbic acid and β-carotene, and the antioxidant capacity as typified by β-carotene and free radical scavenging activity (DPPH) assays were determined for the raw and blanched vegetables. The study revealed that blanching caused a significant (p < 0.05) increase in β-carotene content [fresh (389–539 µg/100 g), blanched (510–818 µg/100 g)], except in snow pea. Conversely, there was a significant (p < 0.05) decrease in ascorbic acid content [fresh (1.2–7.8 mg/100 g), blanched (0.67–3.8 mg/100 g)]. After blanching, the total phenolic content and antioxidant activity either decreased or increased depending on the type of vegetables. The total phenolic content was positively correlated with the antioxidant activity of the studied vegetables to some extent, but not with ascorbic acid or β-carotene. Elsevier 2010-07 Article NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13402/1/Bioactive%20substance%20contents%20and%20antioxidant%20capacity%20of%20raw%20and%20blanched%20vegetables.pdf Tiong, Ngee Wen and Prasad, K. Nagendra and Yang, Bao and Ismail, Amin (2010) Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. Innovative Food Science & Emerging Technologies, 11 (3). pp. 464-469. ISSN 1466-8564; ESSN: 1878-5522 10.1016/j.ifset.2010.02.001 |
| spellingShingle | Tiong, Ngee Wen Prasad, K. Nagendra Yang, Bao Ismail, Amin Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. |
| title | Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. |
| title_full | Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. |
| title_fullStr | Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. |
| title_full_unstemmed | Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. |
| title_short | Bioactive substance contents and antioxidant capacity of raw and blanched vegetables. |
| title_sort | bioactive substance contents and antioxidant capacity of raw and blanched vegetables |
| url | http://psasir.upm.edu.my/id/eprint/13402/1/Bioactive%20substance%20contents%20and%20antioxidant%20capacity%20of%20raw%20and%20blanched%20vegetables.pdf |
| work_keys_str_mv | AT tiongngeewen bioactivesubstancecontentsandantioxidantcapacityofrawandblanchedvegetables AT prasadknagendra bioactivesubstancecontentsandantioxidantcapacityofrawandblanchedvegetables AT yangbao bioactivesubstancecontentsandantioxidantcapacityofrawandblanchedvegetables AT ismailamin bioactivesubstancecontentsandantioxidantcapacityofrawandblanchedvegetables |