Modern and traditional cooking methods affect the antioxidant activity and phenolic compounds content of Trachystemon Orientalis

Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and...

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Bibliographic Details
Published in:PloS one 2024-02, Vol.19 (2), p.e0299037
Main Authors: Demirel Ozbek, Yagmur, Saral, Ozlem, Turker, Perim Fatma
Format: Article
Language:English
Subjects:
Antioxidants
Health aspects
Phenols
Properties
Online Access:Get full text
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Summary:Trachystemon orientalis (L.) G. Don is a medicinal plant with beneficial effects on human health. Its antioxidant and phenolic compound content is higher than most natural plants. This is the first study on the cooking of this consumed plant. This study investigated how different cooking methods and times affect the antioxidant activity and phenolic compound content of Trachystemon orientalis (L.) G. Don. The Folin-Ciocalteu method (FCR), ferric-reducing antioxidant power (FRAP), copper-reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were used to evaluate the antioxidant activity and total phenolic content (TPC). Phenolic compounds were also determined by high-performance liquid chromatography (HPLC). Microwave cooking, stir-frying and sous vide increased TPC and antioxidant activity (p
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0299037