Effects of Cooking Methods on Total Phenolics and Antioxidant of Common Fruity Vegetables in Bangladesh

Abstract

Most fruity vegetables undergo cooking before consumption. The influence of cooking methods (boiling, microwaving, pressure cooking and autoclaving) with different time duration (2, 5, 10 and 20 minutes) on total phenolics and antioxidant potential of common fruity vegetables were studied. The study showed increased amount of polyphenols in cooked fruity vegetables than uncooked at different time duration. Polyphenol content, DPPH free radical scavenging and reducing power activity were highest at 2 minutes cooking whereas lowest at 20 minutes. However, they were decreased with increasing time duration. In contrast, total antioxidant capacity gradually increased from 2 minutes to 10 minutes cooking and decreased thereafter. Depending on polyphenol content and antioxidant activity, the used four methods were graded as autoclaving> pressure cooking> microwaving > boiling.