Fermentation and sauteing enhances the physicochemical properties, carotenoids and the antioxidant activity of some food vegetables

Rose Etu, Blessing Offia-Olua, Anthony Ukom
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Abstract

Vegetables are important sources of protective foods for maintenance of health and prevention of diseases. However, the nutrients and bioactive potentials of some processed ethnic vegetables have not been fully exploited. The present work evaluates the proximate content, minerals, vitamins, functional, carotenoids, antioxidant activity and retention percentage of nutrient in raw and processed fluted pumpkin (FPL) and garden egg (GEL) leaves consumed in Nigeria. The results showed that moisture (13.67 %), ash (20.10 %) and Fe (18.82 mg/100 g) were significantly (p < 0.05) higher in GEL, while fat (16.31 %), protein (8.92 %), fibre (16.02 %) and Zn (9.76 mg/100 g) were significantly (p < 0.05) higher in FPL. Shade-dried FPL and GEL showed abundance of protein, Fe and Zn content, whereas ash and Mg were abundant in fermented vegetables, and fat and fibre were abundant in sauteed vegetables. Fermentation revealed the highest vitamins C and B9 content whereas sauteing obtained greater vitamins A and E content. Total flavonoids, total phenolic, DPPH and FRAP content were increased as a result of fermentation and sauteing in both vegetables. Results revealed that total carotene, 9-cis-β-carotene and 13-cis-β-carotene were increased by fermentation, whereas trans-β-carotene and α-carotene showed losses due to fermentation and sauteing. Furthermore, fermentation retained greater percentage of total carotenoids, vitamin C and total flavonoids, whereas sauteing retained greater percentage of Fe, Zn and total phenolic in both vegetables. Overall, fermentation and sauteing highlights the use of these vegetables to improve nutrition, sustain health and evaluates the effect of processing methods on nutrient quality.

发酵和炒制可提高某些食用蔬菜的理化特性、类胡萝卜素和抗氧化活性
蔬菜是维护健康和预防疾病的重要保护性食物来源。然而,一些加工民族蔬菜的营养成分和生物活性潜力尚未得到充分开发。本研究评估了尼日利亚消费的生南瓜叶(FPL)和园蛋叶(GEL)中的近似含量、矿物质、维生素、功能性物质、类胡萝卜素、抗氧化活性和营养成分保留率。结果表明,GEL 的水分(13.67 %)、灰分(20.10 %)和铁(18.82 mg/100 g)显著高于 FPL(p < 0.05),而脂肪(16.31 %)、蛋白质(8.92 %)、纤维(16.02 %)和锌(9.76 mg/100 g)显著高于 FPL(p < 0.05)。阴干的 FPL 和 GEL 蛋白质、铁和锌含量丰富,而发酵蔬菜中灰分和镁含量丰富,炒菜中脂肪和纤维含量丰富。发酵蔬菜的维生素 C 和 B9 含量最高,而清炒蔬菜的维生素 A 和 E 含量较高。两种蔬菜的总黄酮、总酚、DPPH 和 FRAP 含量都因发酵和清炒而增加。结果显示,总胡萝卜素、9-顺式-β-胡萝卜素和 13-顺式-β-胡萝卜素因发酵而增加,而反式-β-胡萝卜素和 α-胡萝卜素则因发酵和清炒而损失。此外,发酵法保留了两种蔬菜中更高比例的类胡萝卜素、维生素 C 和总黄酮类化合物,而清炒法则保留了更高比例的铁、锌和总酚。总之,发酵和炒制突出了这些蔬菜在改善营养、维持健康方面的用途,并评估了加工方法对营养质量的影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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