The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-10-30 DOI:10.17221/114/2023-cjfs
Yagmur Demirel Ozbek, Ozlem Saral
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Abstract

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 ±Â 299.82 mg GAE·(100 g)–1, GAE – gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ±Â 311.76 mg GAE·(100 g)–1] and 5 min in stir-frying [2 434.33 ±Â 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.
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不同蒸煮方法对野生瑞士甜菜抗氧化活性的影响
本研究旨在toÂ考察ofÂ不同烹饪方法(煮5 min和8 min,微波煮3.5 min和6.5 min,炒5 min和10 min) onÂ对野生甜菜抗氧化活性和总酚含量的影响。ItA是决定总酚含量[1 552.00±299.82公司GAE·(100克),盖亚-没食子酸当量)增加在3.5分钟在微波[2 611.33±311.76公司GAE·(100克)1]和5分钟在炒[2 434.33±197.75公司GAE·(100克)1]相比toA原始甜菜样本(PA < 0.05)。采用两种不同的抗氧化活性测定方法[2,2-二苯基-1-吡啶酰肼(DPPH)自由基清除活性和铁还原抗氧化能力(FRAP)] inÂ进行研究。InÂ两种方法,itÂ测定抗氧化活性降低in 10分钟应用ofÂ炒。InÂ相比之下,微波处理3.5 min和6.5 min时,其抗氧化活性分别提高byÂ和min in (P < 0.05)。As aÂ结果,itÂ发现野生甜菜的抗氧化活性和总酚含量ofÂ随着烹饪方法和时间的变化而变化。
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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