Effect of Blanching and Drying on Antioxidants and Antioxidant Activity of Selected Green Leafy Vegetables
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



Downloads: 128

Research Paper | Food Science | India | Volume 5 Issue 10, October 2016

Effect of Blanching and Drying on Antioxidants and Antioxidant Activity of Selected Green Leafy Vegetables

Sumitra Meena, Mukta Agrawal, Kailash Agrawal

Leafy vegetables contain a significant amount of non nutritive health promoting phytochemicals which act as antioxidants and impart health benefits to human beings. Blanching and dehydration by drying are processes commonly used in preservation of these vegetables. The present investigation was planned to study effect of blanching and drying on total phenols, flavonoids and antioxidant activity of selected commonly consumed leafy vegetables. Results revealed that maximum and minimum antioxidant activity in fresh samples were found in mint and spinach respectively. After blanching antioxidant activity retained maximum in carrot leaves and minimum in chenopodium. After drying antioxidant activity retained maximum in mustard leaves and minimum in fenugreek leaves. The antioxidant activity of selected leafy vegetables was found influenced by processing treatments (blanching and drying), drying has more influence on antioxidant activity than blanching.

Keywords: Antioxidants, leafy vegetables, blanching, drying

Edition: Volume 5 Issue 10, October 2016

Pages: 1811 - 1814

Share this Article

How to Cite this Article?

Sumitra Meena, Mukta Agrawal, Kailash Agrawal, "Effect of Blanching and Drying on Antioxidants and Antioxidant Activity of Selected Green Leafy Vegetables", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20162565, Volume 5 Issue 10, October 2016, 1811 - 1814

Enter Your Email Address




Similar Articles with Keyword 'Antioxidants'

Downloads: 0

Research Proposals or Synopsis, Food Science, India, Volume 10 Issue 5, May 2021

Pages: 442 - 442

Algae as a Food Supplement and Effects on Human Health

Deepshikha

Share this Article

Downloads: 1

Student Project, Food Science, India, Volume 10 Issue 5, May 2021

Pages: 321 - 323

Emerging Nutrient Rich Space Crop - Microgreens and their Health Benefits

Vamika Verma

Share this Article

Similar Articles with Keyword 'leafy vegetables'

Downloads: 105

Survey Paper, Food Science, India, Volume 3 Issue 12, December 2014

Pages: 2645 - 2647

Weight Monitoring of Newborn In Relation to Diet of Mothers in Rural and Urban Areas

Madhu Kumari, Sheila Choudhary

Share this Article

Downloads: 107 | Weekly Hits: ⮙8 | Monthly Hits: ⮙13

Research Paper, Food Science, India, Volume 8 Issue 4, April 2019

Pages: 621 - 625

Estimation of Macronutrients in Hygrophilla Auriculata and its Comparison with the Conventional Green Leafy Vegetables

Chitralekha Mukherjee, Santa Dutta De

Share this Article

Similar Articles with Keyword 'drying'

Downloads: 41

Research Paper, Food Science, India, Volume 10 Issue 2, February 2021

Pages: 1532 - 1535

Effect of Various Types of Drying on Fresh Marine Shrimps (Penaeus notialis)

Dr. Anju K. A., Anithakrishnan V.C., Sruthi Rajan, Dr. Sithara Suresh

Share this Article

Downloads: 107

Research Paper, Food Science, Philippines, Volume 5 Issue 6, June 2016

Pages: 2603 - 2604

Sensory Characteristics of Chevon Processed in Four Methods

Genevieve L. Valdez

Share this Article



Top