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

Yagmur Demirel Ozbek and Ozlem Saral
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Yagmur Demirel Ozbek: Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, Türkiye
Ozlem Saral: Department of Nutrition and Dietetics, Faculty of Health Sciences, Recep Tayyip Erdogan University, Rize, Türkiye

Czech Journal of Food Sciences, 2023, vol. 41, issue 5, 375-381

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 ± 299.82 mg GAE.(100 g)-1, GAE - gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ± 311.76 mg GAE.(100 g)-1] and 5 min in stir-frying [2 434.33 ± 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.

Keywords: boiling; microwave; stir-fry; total phenolic content; wild chard (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:41:y:2023:i:5:id:114-2023-cjfs

DOI: 10.17221/114/2023-CJFS

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