International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Fully Refereed | Peer Reviewed

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 [2] | Kailash Agrawal [2]


Abstract: 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

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


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/get_abstract.php?paper_id=ART20162565, Volume 5 Issue 10, October 2016, 1811 - 1814, #ijsrnet

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