Impact of Cooking Treatments on the Nutritive and Antioxidative Components of Spinach Beet (Beta vulgaris Var. Bengalensis)

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Authors

  • Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab ,IN
  • Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab ,IN
  • Department of Mathematics, Statistics and Physics, College of Basic Science and Humanities, Punjab Agricultural University, Ludhiana, Punjab ,IN

Keywords:

Antioxidant, Carotenoid, Cooking, Phenolic, Spinach Beet.

Abstract

Effect of different cooking methods on vitamin C, Total Phenolic Content (TPC), total carotenoid, íŸ-carotene content and antioxidant activity of spinach beet, one of the most commonly consumed green leafy vegetables in India was studied. The vitamin C content in raw sample was 37.51 mg/100g FW. Vitamin C content decreased significantly (p<0.05) by all the cooking methods compared to raw. Carotenoid content decreased by all the cooking methods except for microwave cooked sample which increased slightly upon cooking but not significantly (p<0.05). Total phenolic content of the cooked and uncooked vegetable ranged from 99.36 mg gallic acid equivalent per 100g fresh weight (GAE/100g FW) in boiled sample to 155.21 mg GAE/100g FW in microwave cooked sample. Water cooking treatments reduced the TPC of vegetables. Raw spinach beet had the total antioxidant activity of 53.31 per cent which significantly (p<0.05) increased by 11.48 to 23.79 per cent upon cooking by different cooking methods.

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Published

2014-05-26

How to Cite

Bembem, K., Sadana, B., & Javed, M. (2014). Impact of Cooking Treatments on the Nutritive and Antioxidative Components of Spinach Beet (<I>Beta vulgaris</I> Var. <I>Bengalensis</I>). The Indian Journal of Nutrition and Dietetics, 51(2), 145–153. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/2505