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
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
Similar Articles with Keyword 'Antioxidants'
Algae as a Food Supplement and Effects on Human Health
Emerging Nutrient Rich Space Crop - Microgreens and their Health Benefits
Similar Articles with Keyword 'leafy vegetables'
Weight Monitoring of Newborn In Relation to Diet of Mothers in Rural and Urban Areas
Madhu Kumari, Sheila Choudhary
Estimation of Macronutrients in Hygrophilla Auriculata and its Comparison with the Conventional Green Leafy Vegetables
Chitralekha Mukherjee, Santa Dutta De
Similar Articles with Keyword 'drying'
Effect of Various Types of Drying on Fresh Marine Shrimps (Penaeus notialis)
Dr. Anju K. A., Anithakrishnan V.C., Sruthi Rajan, Dr. Sithara Suresh
Sensory Characteristics of Chevon Processed in Four Methods
Genevieve L. Valdez