Assessment of antioxidant potentiality of leafy herbs subjecting to different cooking temperatures

Aim

Leafy vegetables are known for high nutritional value and are being eaten raw or/subjected to various cooking methods. However, an attempt was made to evaluate antioxidant potentiality of leafy herbs viz., Rumex vesicarius L., Rumex acetosella L., Basella rubra L., and Basella alba L., subjecting to various cooking methods – to understand its property is stable or not, after subjecting to different cooking method.

Methods

For the first time antioxidant potentiality was evaluated at different cooking temperatures viz., 27 °C (Room temperature), 121 °C (Pressure cooker temperature), 100 °C (Micro wave oven temperature) with different concentration range (125–200 mg per 20 ml of methanolic extract) – by DPPH assay for selected plant extract.

Conclusion

R. acetosella L., and B. rubra L., (at room temperature) and all four plant extracts viz., R. vesicarius L., R. acetosella L., B. rubra L., and B. alba L. (at cooking temperature – 121 °C and micro oven – 100 °C) showed decreasing activity at 100, 125, and 150 mg/ml, and at 200 mg/ml, maximum (room temperature) antioxidant activity was observed. A better oxidative activity was observed at 200 μg/ml concentration at all temperatures for tested leafy vegetable, which can be attributed as dose dependant (200 mg/ml) for stable activity.