The effect of different cooking methods on the antioxidant activity of wild Swiss chard (<i>Beta vulgaris</i> L. var. <i>cicla</i>)

DEMİREL ÖZBEK Y., SARAL Ö.

CZECH JOURNAL OF FOOD SCIENCES, cilt.41, sa.5, ss.375-381, 2023 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41 Sayı: 5
  • Basım Tarihi: 2023
  • Doi Numarası: 10.17221/114/2023-cjfs
  • Dergi Adı: CZECH JOURNAL OF FOOD SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
  • Sayfa Sayıları: ss.375-381
  • Recep Tayyip Erdoğan Üniversitesi Adresli: Evet

Özet

This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 +/- 299.82 mg GAE center dot(100 g)(-1), GAE - gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 +/- 311.76 mg GAE center dot(100 g)(-1)] and 5 min in stir-frying [2 434.33 +/- 197.75 mg GAE center dot(100 g)(-1)] compared to the raw chard samples (P < 0.05). Two different antioxidant activity determination methods [2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP)] were used in the study. In both methods, it was determined that antioxidant activity decreased in the 10-min application of stir-frying. In contrast, the antioxidant activity increased by applying 3.5 min and 6.5 min in the microwave (P < 0.05). As a result, it was found that the antioxidant activity and total phenol content of wild chard changed when the cooking method and time were changed.