EFFECT OF COOKING METHODS ON TOTAL PHENOLICS AND ANTIOXIDANT ACTIVITY OF SELECTED WILD EDIBLE PLANTS

TAPAN SEAL; BASUNDHARA PILLAI; KAUSIK CHAUDHURI

doi:10.22159/ijpps.2023v15i7.48179

Authors

TAPAN SEAL Plant Chemistry Department, Botanical Survey of India, A. J. C. Bose Indian Botanic Garden, Shibpur, Howrah, India https://orcid.org/0000-0002-9327-0258
BASUNDHARA PILLAI Plant Chemistry Department, Botanical Survey of India, A. J. C. Bose Indian Botanic Garden, Shibpur, Howrah, India
KAUSIK CHAUDHURI Plant Chemistry Department, Botanical Survey of India, A. J. C. Bose Indian Botanic Garden, Shibpur, Howrah, India

DOI:

https://doi.org/10.22159/ijpps.2023v15i7.48179

Keywords:

Wild edible plants, Antioxidant activity, Cooking methods

Abstract

Objective: The target of this appraisal was to explore the impacts of various cooking techniques, for example, boiling and microwave cooking on total phenolics and antioxidant activity of Zanthoxylum acanthopodium, Viburnum foetidum, Houttuynia cordata, Sonchus arvensis and Oenanthe linearis, widely consumed by the common individuals of the North-Eastern area of India.

Methods: The antioxidant activities of the plants were determined by using 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity, ABTS radical scavenging ability, reducing power capacity, estimation of total phenolic content, flavonoid content and flavonol content.

Results: Total phenolics content (TPC) of fresh vegetables ranged from 108.28 to 253.99 mg/100 g (as gallic acid equivalent) on a dry weight basis. Total antioxidant capacity of fresh plants (IC₅₀ mg dry extract) determined by DPPH and ABTS ranged from 0.37-1.23 and 0.29-0.89, respectively. Boiling caused the highest losses of TPC, resulting in a reduction of the TPC on dry weight (DW) basis ranging from 9.37% in O. linearis up to 25.97% in Z. acanthopodium whereas microwave cooking enhanced TPC ranging from 4.09% to 10.38%. Similarly, boiling treatment decreased the DPPH radical scavenging activities ranging from 10.65 to 29.77% and ABTS radical scavenging activities ranging from 5.88-16.35%, whereas microwave cooking increased the DPPH and ABTS radical scavenging activities ranging from 8.02-24.20% and 9.86 to 19.70% respectively, in the studied plants.

Conclusion: The results suggest that the best cooking method for increasing the concentration of polyphenols and antioxidants was microwave cooking while boiling was the least recommended method.

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