Comparison of Phenolic Compounds and Antioxidant Activities of Raw and Cooked Turkish Artichoke Cultivars

The objective of this work was to determine the total phenolic compounds and antioxidants in raw and cooked Sakiz and Bayrampasa variety artichokes in parts such as inner bracts, stems, receptacles, and outer bracts. The artichokes were cooked by boiling, microwaving, and baking methods, and total phenolic compounds and antioxidants of cooked artichokes were evaluated. While TPC (total phenolic content), DPPH (2,2-diphenyl-1-picryl-hydrazine), and CUPRAC values for the leaves of raw Bayrampasa artichoke were found to be 686 mg gallic acid equivalent (GAE)/100 g, 478 mg TE/100 g, and 4,875 mg TE/100 g, respectively, TPC, DPPH, and CUPRAC values for stems of Sakiz artichoke were determined to be 1,579 mg GAE/100 g, 1,259 mg TE/100 g, and 3,575 mg TE/100 g. A significant increase in the content of TPC, DPPH, and CUPRAC values was observed for all cooking applications of both artichokes. DPPH and CUPRAC values increased by 11 and 43 times and 17 and 6.7 times after baking of Sakiz and microwave cooking of Bayrampasa, respectively. Chlorogenic acid, cynarine, and cynaroside content of both artichokes had an increment after all cooking applications. Chlorogenic acid content was improved 29 and 58 times after baking of Sakiz and microwave cooking of Bayrampasa, respectively.

Cooking methods affect eating quality, bio-functional components, antinutritional compounds and sensory attributes of selected vegetables

The study aimed to evaluate the effect of boiling, air-frying and microwave methods of cooking on the phytochemical and antinutritional activity of some vegetables. Total phenolic content was the highest in kale (9.70 mg GAE/g) using air frying and in carrot using microwave (9.15 mg GAE/g) and boiling (5.16 mg GAE/g) methods. The cooking of vegetables for 15 min of air frying depicted a significant increase in total flavonoids. Oxalate content in vegetables were significantly reduced by air frying, tannins by boiling and saponin in microwave cooking. A significant decrease in oxalate content was observed in kale by air frying and boiling methods, in carrot by microwave cooking, and reduction in tannins in tomatoes by air frying and boiling methods.

Effects of Different Cooking Methods on Physicochemical and Bioactive Compounds of Selected Green Vegetables in North Eastern Region, Bangladesh

This study evaluated the effects of three cooking methods, including boiling (100 oC, 5 min), steaming (7.5 min), and microwave (900 W, 1 min) on physicochemical characteristics and bioactive compounds of three widely consumed winter vegetables in Bangladesh, such as green bean (Lablab purpureus), cabbage (Brassicaoleracea var. capitata), and mustard leaf (Brassica juncea). The ascorbic acid (AA) content was decreased significantly after all cooking treatments. In general, the AA retained by different vegetables was highest after microwave cooking and lowest after boiling. Cooked vegetables contained more β-carotene than fresh vegetables, and maximum retention was observed after steaming. However, total flavonoid contents were decreased slightly for all treatments. With the exception of cabbage, both steaming and microwave cooking enhanced significantly (P<0.05) the polyphenol content (TPC) in all vegetables. The highest TPC was found in the green bean during boiling (72.5 mg GAE/100 g), and the lowest was found in cabbage with steaming (35.58 mg GAE/100 g). There is a significant increase in antioxidant activity after boiling and steaming, except microwave cooking of cabbage and mustard leaf. However, the lightness (L*) of all vegetables decreased for each cooking method, but the greenness intensity increased after microwave cooking. Overall, cooking can alter the food's physical and nutritional content but depend on vegetables and the method of cooking.

Reduction of Salmonella Enteritidis in Fish by Microwave Cooking

The effect of microwave cooking on the survival of Salmonella Enteritidis was investigated. Inoculated whiting and salmon fillets (6-7 log cfu/cm2) were cooked in microwave either packed or unpacked at two internal temperatures (50 and 70°C). When the samples were cooked up to the internal temperature of 50°C, the reductions were 1.82 log cfu/cm2 (29%) for packed and 0.69 log cfu/cm2 (11%) for unpacked whiting. For the same cooking temperature, the reductions were 2.39 (33%) and 0.73 log cfu/ cm2 (10%) for packed and unpacked salmon, respectively. When the internal temperature was 70°C, the reductions in S. Enteritidis counts were 2.89 (45%) and 3.90 cfu/cm2 (54%) unpacked whiting and salmon, respectively. However, the reductions were higher in packed samples of both fish cooked to 70C internal temperature than that of unpacked samples and counts of the pathogen were below the detectable level (<1.00 log cfu/cm2 ). These results suggested that packaging increased the S. Enteritidis reduction during microwave cooking and the reductions were higher in salmon than that of whiting. Microwave-cooking instructions must be included in the MW operating manuals. The foods must be cooked in microwave not lower than 360 W and 70°C.

Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking

Fruits and vegetables constitute a considerable amount of antioxidants and among them eggplant is a rich source of polyphenol compounds. This study investigated the bioactive and antimicrobial properties of eggplant under different degree of microwave cooking. The eggplant was cooked for 7 min (light cooked), 10 min (medium cooked), and 15 min (high cooked). The highest total polyphenol content was observed in the light cooked eggplant sample (27.35 mg gallic acid equivalent (GAE)/g dry weight (DW)) followed by high cooked sample (26.10 mg GAE/g DW), while the lowest total polyphenol content (2.79 mg GAE/g DW) was obtained for the uncooked (control) sample. The total polyphenol content of the samples ranged in the following order; light cooked > high cooked > medium cooked > uncooked. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging of eggplant ranged between 16.16% (control) and 47.88% (high cooked). The highest reducing power was exhibited by the light cooked (absorbance 1.708) eggplant sample followed by the high cooked (absorbance 1.597), while the lowest reducing power was shown by uncooked sample (absorbance 0.389). Moreover, antimicrobial studies showed that light cooked eggplant sample demonstrated broad-spectrum inhibition of growth in Gram-positive as well as Gram-negative bacteria and Candida albicans. Slightly lower antimicrobial potential was exhibited by medium cooked eggplant sample while no antibacterial or antifungal activity was recorded for the extract of high cooked eggplant sample. Microwave cooking might be a method to enhance the antioxidant and antimicrobial potential of eggplant.

Desain Pangan Instan Gizi Khusus Lansia Berbasis Binte Biluhuta Diperkaya Nanomineral Tulang Ikan

Various instant foods for the elderly began to be developed. Binte biluhuta is an indigenous nusantara soup from Gorontalo with the main ingredient are corn and skipjack. The unique characteristic of soup is potential became special food that can be served for elderly, how ever the calcium content that is very low and the presence of oxalic acid still being abstacle. Fish bone was a natural source of calcium. The research objectives were to design special nutrient instant food for elderly based on binte biluhuta indigenous food from Gorontalo enriched with fish bone nanomineral. The research included calcination of fish bones at a temperature of 600 ?C for 6 hours and reduced the size with nanomilling became nanomineral. Binte biluhuta cream soup was designed according to the Recommended daily intake (RDI) of the elderly. Characteristics quality was determined in order to develop microwave cooking. Particle size of nanomineral catfish bone was 70-100 nm, white color and contained 852000 ± 15.08 mg/Kg calcium, phosphorus 146300 ± 43.89 mg/Kg and magnesium 4410 ± 0.44 mg/Kg. Binte biluhuta instant cream soup with rasio of corn and fish 15: 1 served using microwave cooking and fortified 0.84 g nanomineral fish bone from 30 g binte biluhuta instant cream soup, contained 57470.39 ± 57.87 mg/Kg amino acids and 1.08 ± 0.06 mg/Kg oxalic acid. Binte biluhuta instant cream soup as much 30 g can fulfilled the needs of elderly calcium 51.47% and energy 88.65 Kcal.

Bioactive Phenolics and Antioxidant Capacity of Some Wild Edible Greens as Affected by Different Cooking Treatments

The study aimed to assess the influence of three cooking methods (boiling, steaming, and microwave-cooking) on (i) composition in individual phenolic compounds, (ii) total phenolic content (TPC), and (iii) total antioxidant activity (TAA) of eight Mediterranean wild edible species (Asparagus acutifolius, Asphodeline lutea, Beta vulgaris, Helminthotheca echioides, Sonchus oleraceus, Taraxacum officinale, Urospermum picroides, Urtica dioica). In raw greens, several caffeic acid derivatives (chicoric, caftaric, chlorogenic, neochlorogenic, 1,5-and 3,5-dicaffeoylquinic acids) and flavonoids (glycosides of apigenin, luteolin, quercetin, isorhamnetin, kaempferol) were identified. Cooking treatments did not affect qualitative phenolic composition, while quantitative changes were recorded in some phenolic compounds and in TPC. Generally, boiling decreased TPC and TAA, while chicoric, caftaric, chlorogenic acids and quercetin-3-rutinoside increased in some species after steaming and microwave-cooking, showing positive correlation with TAA. Results confirmed steaming and microwave-cooking as mild procedures able to increase antioxidant capacity of some species, producing beneficial effects on their nutraceutical properties.