Changes of Antioxidant Capacity and Phenolics in Ocimum Herbs after Various Cooking Methods
| Autor: | Plernchai Tangkanakul, Kazuhiko Nakahara, Gassinee Trakoontivakorn |
|---|---|
| Rok vydání: | 2012 |
| Předmět: |
food.ingredient
Ecology biology Chemistry Blanching Rosmarinic acid Steaming Basilicum food and beverages Sweet Basil Ocimum biology.organism_classification complex mixtures food.food Horticulture chemistry.chemical_compound food Animal Science and Zoology Holy basil Agronomy and Crop Science Chemical composition Biotechnology |
| Zdroj: | Japan Agricultural Research Quarterly: JARQ. 46:347-353 |
| ISSN: | 2185-8896 0021-3551 |
| DOI: | 10.6090/jarq.46.347 |
| Popis: | Five different cooking methods - blanching, boiling, steaming, sauteing and high temperature (121°C) cooking - were applied to Ocimum herbs. Four Ocimum species - O. americanum (hairy basil), O. tenuiflorum (holy basil; syn. O. sanctum), O. basilicum (sweet basil) and O. gratissimum (wild basil) - were used to determine the effect of heating on their antioxidant capacity, total phenolic content, and presence of phytochemicals. Cooking with excess water, blanching, and boiling resulted in a reduction in both antioxidant capacity and phenolic content. HPLC chromatograms revealed that rosmarinic acid leached from the sweet basil leaves into the cooking water, in which sinapic acid was also detected. Meanwhile sauteing, as well as steaming at atmospheric and high pressures respectively, generally enhanced the antioxidant capacity of Ocimum, which was related to an increase in phenolic content. Similar chromatograms were detected in fresh, atmospheric steamed, and sauteed leaves, although the intensity varied. A major compound of the studied Ocimum herbs, rosmarinic acid, although found to increase in sauteed leaves, was substantially minimized in leaves steamed under pressure. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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