Impact of domestic cooking on antioxidant activity of potato and carrot
Vinita and Darshan Punia
Roots and tubers are widely cultivated all over the world and are good source of antioxidants. Antioxidants play a very important role in the body’s defence system against free radicals which are formed in body continuously and are causative factors of various diseases. Most of the vegetables are consumed after being cooked or processed. Variety of effects like destruction, release and structural transformation of the phytochemicals take place during the cooking process. The total phenolics content (TPC) of potato and carrot were 25.23 and 19.14 mg GAE/100g on fresh weight basis, respectively. The total flavonoids content (TFC) of potato and carrot were 18.71 and 12.27 mg GAE/100g respectively. An overall increase in TPC and TFC content of cooked potato and carrot was observed. The DPPH activity of raw potato and carrot was16.60 and 6.02 mg TE/100g, respectively while FRAP activity was 61.50 and 36.43 mg TE/100g, respectively. A significant increase in FRAP and DPPH activity was observed in both the heat treatment in potato and carrot.
How to cite this article:
Vinita, Darshan Punia. Impact of domestic cooking on antioxidant activity of potato and carrot. Pharma Innovation 2018;7(3):208-211.