Vol. 7, Issue 1 (2019)
Analysis of bioactive compounds in leafy vegetables
Author(s): T Kamalaja, K Rajeswari and M Prashanthi
Abstract: The leafy vegetables like Amaranth, Coriander, Gogu, and Mint, were chosen to analyze the bioactive compounds in different processing methods. Standard procedures were followed for extraction and analysis of bioactive compounds. The results revealed that the percent change in bioactive compounds in leafy vegetables was ranged from 2.79 to 48.9 for total phenolics, 0.8 to -17.4 for flavonoid content upon open cooking. The DPPH radical scavenging activity and FRAPS was 4.73 to 50.4, and 2.93 to 14. respectively2. The percent change in total phenolic content in leafy vegetables upon pressure cooking was ranged between 9.98 to 78.6, total flavonoids -25.8 to 53.3, DPPH radical scavenging activity -2.7 to 102.5, and FRAP ranged between 332 to 667.
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Fig. 1: Effect cooking on total phenol content in leafy vegetables
Fig. 2: Effect cooking on flavonoid content in leafy vegetables
Fig. 3: Effect cooking on flavonoid content in leafy vegetables
Pages: 1663-1668 | 345 Views 66 Downloads
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How to cite this article:
T Kamalaja, K Rajeswari, M Prashanthi. Analysis of bioactive compounds in leafy vegetables. Int J Chem Stud 2019;7(1):1663-1668.
