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Pakistan Journal of Nutrition
  Year: 2020 | Volume: 19 | Issue: 4 | Page No.: 160-165
DOI: 10.3923/pjn.2020.160.165
 
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Effect of Different Cooking Methods on the Content of Vitamin C, Phenolics and Minerals in Several Green Leafy Vegetables

Fauzan Azima, Alfi Asben, Cesar Welya Refdi, H. Surya Aulia and Daimon Syukri

Abstract:
Background and Objective: The consumption of green leafy vegetables are very important for human health. The nutrient quality such as vitamin C, phenolics and mineral (Fe, Zn, Mg) of green leafy vegetables may be decreased or increased by thermal-processing. This study evaluated the effect of different thermal cooking methods including boiling, steaming and stir-frying on the content of vitamin C, phenolics and mineral (Fe, Zn, Mg) in several green leafy vegetables. Materials and Methods: Observation in a laboratory experiment was done using iodine titration method, spectrophotometric Folin-Ciocalteu method and atomic absorption spectrophotometric method for determination of vitamin C, phenolics and minerals in control and treated samples, respectively. Results: Boiling process had maintained the vitamin C better than steaming and stir frying. The changes in the amount of phenolics were found to be significantly higher in stir- frying. Furthermore, the mineral contents was not affected in all cooking methods. Conclusion: In the present study, the boiling and stir-frying method of cooking has found to be the best for healthy eating of treated green leafy vegetables
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How to cite this article:

Fauzan Azima, Alfi Asben, Cesar Welya Refdi, H. Surya Aulia and Daimon Syukri, 2020. Effect of Different Cooking Methods on the Content of Vitamin C, Phenolics and Minerals in Several Green Leafy Vegetables. Pakistan Journal of Nutrition, 19: 160-165.

DOI: 10.3923/pjn.2020.160.165

URL: https://scialert.net/abstract/?doi=pjn.2020.160.165

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