Effects of different cooking methods on bioactive compound content and antioxidant activity of water spinach (Ipomoea aquatica)

2015 ◽  
Vol 24 (3) ◽  
pp. 799-806 ◽  
Author(s):  
Nhuan Do Thi ◽  
Eun-Sun Hwang
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compound ◽  
Cooking Methods ◽  
Water Spinach ◽  
Ipomoea Aquatica

scholarly journals Antioxidant activity of Indonesian water spinach and land spinach (Ipomoea aquatica): A comparative study

2019 ◽  
Vol 1402 ◽  
pp. 055091
Author(s):  
R Mariani ◽  
F Perdana ◽  
F M Fadhlillah ◽  
A Qowiyyah ◽  
H Triyana
Keyword(s):  
Antioxidant Activity ◽  
Comparative Study ◽  
Water Spinach ◽  
Ipomoea Aquatica

scholarly journals Influence Analysis of Heating Time Towards Degradation of Anti Oxidant Activity on Water Spinach Leaves (Ipomoea Aquatica Forsk)

2017 ◽  
Vol 2 (1) ◽  
pp. 91
Author(s):  
Akhmad Baihaqi Arsyad ◽  
Ratih Rizqi Nirwana ◽  
R. Arizal Firmansyah
Keyword(s):  
Antioxidant Activity ◽  
Extraction Process ◽  
Heating Time ◽  
Water Spinach ◽  
Time Duration ◽  
Ipomoea Aquatica ◽  
Ic50 Value ◽  
Anti Oxidant ◽  
The Impact ◽  
Spinach Leaves

<div style="text-align: justify;">The purpose of this research is to analyze the impact of water spinach leaves heating (Ipomoea aquatica Forsk) at 100oC by different time duration on its antioxidant activity. The method was experimental method involved several steps, such as sample preparation, extraction process, and evaluation of antioxidant activity with UV-Visible Spectrophotometer. The result of this research shown that IC50 value from K1, K2, K3 to K4 were 25.25 μg/mL (very high), 96.75 μg/mL (high), 181.47μg/L (low, and 280μg/mL (very low). The IC50 value of K1 to K2 decreased 71.49 μg/L, The K2 to K3 decreased 84.72 μg/L, K3 to K4 decreased 98.53 μg/L. By this result, it was predicted that the antioxidant of water spinach will diminish, or even it will be lowered when it is steamed more than 15 minutes in 100 C. ©2016 JNSMR UIN Walisongo. All rights reserved.</div>

scholarly journals Effect of Thermal Processing on Color, Phenolic Compounds, and Antioxidant Activity of Faba Bean (Vicia faba L.) Leaves and Seeds

Antioxidants ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1207
Author(s):  
Shu-Cheng Duan ◽  
Soon-Jae Kwon ◽  
Seok-Hyun Eom
Keyword(s):  
Antioxidant Activity ◽  
Faba Bean ◽  
Nutritional Value ◽  
Cooking Methods ◽  
Thermal Treatments ◽  
Nutritional Values ◽  
Beneficial Effects ◽  
Young Leaves ◽  
Dry Heating ◽  
Positive Correlations

The leaves and seeds of the faba bean are good sources of L-3,4-dihydroxyphenylalanin (L-dopa), and are usually eaten with thermal cooking methods. However, little information is available on the effect of thermal treatments on their nutritional value. We compared the changes in color, contents of L-dopa, vitamin C (Vc), total phenolics (TP), total flavonoids (TF) and antioxidant activity after dry heating or steaming faba bean leaves and seeds. The young leaves provided higher values of all the estimate factors, regardless of the thermal treatment. Steaming significantly degraded nutritional values of the leaves, but less changed in seeds, whereas dry heat maintained these attributes. The contents of L-dopa, Vc, TP and TF were shown to have strongly positive correlations with antioxidant activity in the leaves, whereas only L-dopa content was positively correlated with antioxidant activity of the seeds. Faba leaves contained relatively high L-dopa which possessed strong antioxidant activity compared to the Vc. As L-dopa is an important contributor to the antioxidant activity of faba leaves and seeds, consuming L-dopa from leaves may provide beneficial effects not only regarding Parkinson’s Disease.

Bioactive compound profile and antioxidant activity of fruits from six goji cultivars cultivated in Switzerland

2017 ◽  
Vol 7 (1) ◽  
pp. 43-59 ◽  
Author(s):  
Agnieszka Kosińska-Cagnazzo ◽  
Brian Weber ◽  
Romain Chablais ◽  
José F. Vouillamoz ◽  
Bence Molnár ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compound
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