Blanching and Juicing Effect on Flavonoids Contents in Commonly Consumed Leafy Vegetables in South West Nigeria.
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Date
2015
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Abstract
Aims: This study investigated the flavonoids level, and effect of blanching and juicing on commonly
consumed vegetables in South West Nigeria.
Place and Duration of Study: Chemical sciences, Redeemers University, January to March,
2013.
Methodology: Ten green leafy vegetables were obtained in four major markets in South West
Nigeria. Each vegetable was thoroughly mixed and rinsed then divided into three groups, which are
fresh, blanched and juice groups with four replicates per group. Flavonoids content were analyzed
using standard laboratory methods. Results: A varying order was observed in flavonoids content of fresh vegetable with highest value
observed in Hibiscus esculenta and the lowest in Crassocephalum ruben. Blanching changes the
flavonoids content in some vegetables with highest value in Amaranthus viridis and lowest in
Basela rubra, while juicing concentrated the flavonoids in some vegetable and at the same time
reducing it in some. However, highest value was observed in Hibiscus esculenta and lowest in
Colocasia esculenta.
Conclusion: Variation was observed in flavonoids content of fresh vegetables while processing
method; blanching and juicing either reduce or increase the flavonoids content.
Description
Keywords
Processing, vegetable, blanching, juicing, antioxidant and flavonoid
Citation
Salau Bamidele Adewale, Odufuwa Kuburat Temitope, Adeosun Charles Babatunde, Atunnise Adeleke Kazeem. Blanching and Juicing Effect on Flavonoids Contents in Commonly Consumed Leafy Vegetables in South West Nigeria. International Journal of Biochemistry Research & Review 2015 5(3): 207-213.