Effect of boiling on bioactive compounds and radical scavenging activity of anthocyanin-rich vegetables: Red amaranth and red skin potato

Monalisa Kamrunnaher; Mamunur Rashid; A.S.M Sayem; Md Zohurul Islam

doi:10.30574/gscbps.2019.7.2.0085

Authors

Monalisa Kamrunnaher Department of Advanced Food Science and Technology, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, Japan.
Mamunur Rashid Department of Food Engineering and Tea Technology, School of Applied Sciences and Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh.
A.S.M Sayem Department of Food Engineering and Tea Technology, School of Applied Sciences and Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh.
Md Zohurul Islam Department of Food Engineering and Tea Technology, School of Applied Sciences and Technology, Shahjalal University of Science and Technology, Sylhet-3114, Bangladesh.

DOI:

https://doi.org/10.30574/gscbps.2019.7.2.0085

Keywords:

Antioxidant, D-value, Rate of loss, Red amaranth, Red skin potato

Abstract

This study was conducted to determine the optimum boiling time resulting in maximum retention of the bioactive compounds and radical scavenging activity. For this analysis, two most commonly consumed anthocyanin-rich vegetables , red amaranth (Amaranthus tricolor) and red skin potato (Solanum tuberosum) were exposed to boiling for 0, 1, 5, 10, and 20 minutes. Then the effects of boiling times on physicochemical, bioactive compounds, and antioxidant activity by DPPH radical scavenging ability were analyzed. In physicochemical analysis, ash content was decreased significantly, and the pH value increased significantly as the boiling time increased (p<0.05). The % of WSI was increased significantly as the boiling time for red amaranth as well as red skin potato (p<0.05) increased. The total polyphenol content (TPC), total anthocyanin content (TAC), total carotenoid content (TCC), and radical scavenging activity (RSA) of red amaranth and red skin potatoes were gradually reduced with the increasing of boiling time. The first - order kinetic model showed the good fit for the loss of total phenolic, carotenoids, anthocyanin, and DPPH radical scavenging activity of red amaranth and red skin potatoes with 0.86 - 0.98 coefficient of determination (R²). The findings could encourage both the household boiling and the food industry to recommend specific boiling time to maintain vegetables' antioxidant properties.

Metrics

Metrics Loading ...

References

Bidlack, WR. (2000). Phytochemicals as Bioactive Agents, Technomic Pub.

Bernhardt S and Schlich E. (2006). Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables. Journal of Food Engineering, 77(2), 327–333.

Miglio C, Chiavaro E, Visconti A, Fogliano V and Pellegrini N. (2008). Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of Agricultural and Food Chemistry, 56(1), 139–147.

Ramirez Anaya J, Del P, Samaniego Sanchez C, Castaneda Saucedo MC, Villalon Mir M and De la Serrana HLG. (2015). Phenols and the antioxidant capacity of Mediterranean vegetables prepared with extra virgin olive oil using different domestic cooking techniques. Food Chemistry, 188 (430–438).

Ferracane R, Pellegrini N, Visconti A, Graziani G, Chiavaro E, Miglio C and Fogliano V. (2008). Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of Artichoke. Journal of Agricultural and Food Chemistry, 56, 8601–8608.

Kao FJ, Chiu YS and Chiang WD. (2014). Effect of water cooking on antioxidant capacity of carotenoid-rich vegetables in Taiwan. Journal of Food and Drug Analysis, 22(2), 202–209.

AOAC. (2005). Official Methods of Analysis of AOAC International - 18th Edition, Revision 3, Maryland, USA: The Association.

Yagci S and Gogus F. (2009). Development of extruded snack from food by-products: A response surface analysis. Journal of Food Process Engineering, 32(4), 565–586.

Lemos MA, Aliyu MM and Hungerford G. (2015). Influence of cooking on the levels of bioactive compounds in Purple Majesty potato observed via chemical and spectroscopic means. Food Chemistry, 173, 462–467.

Vinha AF, Alves RC, Barreira SVP, Costa ASG and Oliveira MBPP. (2015). Impact of boiling on phytochemicals and antioxidant activity of green vegetables consumed in the Mediterranean diet. Food & Function, 6(4), 1157–1163.

Olugbami JO, Gbadegesin MA and Odunola OA. (2015). In vitro free radical scavenging and antioxidant properties of ethanol extract of Terminalia glaucescens. Pharmacognosy Research, 7(1), 49–56.

Sapei L and Hwa L. (2014). Study on the kinetics of vitamin C degradation in fresh strawberry juices. Procedia Chemistry, 9, 62–68.

Bethke PC and Jansky SH (2008). The effects of boiling and leaching on the content of potassium and other minerals in potatoes. Journal of Food Science, 73(5), H80–H85.

Hwang IG, Shin YJ, Lee S, Lee J and Yoo SM (2012). Effects of different cooking methods on the antioxidant properties of red pepper (Capsicum annuum L.). Preventive Nutrition and Food Science, 17(4), 286–92.

Ismail A, Marjan ZM and Foong CW. (2004). Total antioxidant activity and phenolic content in selected vegetables. Food Chemistry, 87(4), 581–586.

Palermo M, Pellegrini N and Fogliano V. (2014).The effect of cooking on the phytochemical content of vegetables. Journal of the Science of Food and Agriculture, 94(6), 1057–1070.

Nakilcioglu Tas E and Otles S. (2017). Degradation kinetics of bioactive compounds and antioxidant capacity of Brussels sprouts during microwave processing. International Journal of Food Properties, 20, S2798–S2809.

Perla V, Holm DG and Jayanty SS (2012). Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers. LWT - Food Science and Technology, 45(2), 161–171.

Patras A, Brunton NP, O’Donnell C and Tiwari BK. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21(1), 3–11.

Tian J, Chen J, Lv F, Chen S, Chen J, Liu D and Ye X. (2016). Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple fleshed potatoes. Food Chemistry, 197, 1264–1270.

Ioannou I, Hafsa I, Hamdi S, Charbonnel C and Ghoul M. (2012). Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour. Journal of Food Engineering, 111(2), 208–217.

Djuikwo VND, Ejoh RA, Gouado I, Mbofung CM and Tanumihardjo SA. (2011). Determination of major carotenoids in processed tropical leafy vegetables indigenous to Africa. Food and Nutrition Sciences, 2(8), 793–802.

Puupponen Pimia R, Hakkinen ST, Aarni M, Suortti T, Lampi AM, Eurola M, Piironen V, Nuutila AM and Oksman Caldentey KM. (2003). Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of the Science of Food and Agriculture, 83(14), 1389–1402.

Talcott ST and Howard LR. (1999). Phenolic autoxidation is responsible for color degradation in processed carrot puree. Journal of Agricultural and Food Chemistry, 47(5), 2109–2115.

Zhang D and Hamauzu Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry, 88(4), 503–509.

Sikora E, Cieslik E, Leszczynska T, Filipiak Florkiewicz A and Pisulewski PM. (2008). The antioxidant activity of selected cruciferous vegetables subjected to aqua thermal processing. Food Chemistry, 107(1), 55–59.