EFFECT OF STEAMING ON THE ANTIOXIDANTS OF BRASSICA OLERACEA SPROUT, A COOL-WEATHER CROP COLLECTED FROM NILGIRIS | ||||
| Bulletin of Pharmaceutical Sciences Assiut University | ||||
| Article 12, Volume 44, Issue 2, December 2021, Page 407-413 PDF (583.12 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/bfsa.2021.207159 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Ramu Govindan | ||||
| Faculty, Department of Pharmacognosy, JSS College of Pharmacy, JSS Academy of Higher Education and Research, Ooty, Nilgiris, Tamilnadu, IndiaOoty JSS College of Pharmacy, Ooty | ||||
| Abstract | ||||
| Green leafy vegetables are high in minerals and antioxidant vitamins, as well as other antioxidant components like polyphenols and carotenoids, which can scavenge free radicals. In the present study, the effect of steaming was studied on the antioxidant activity, the content of vitamin C, calcium, and oxalate antinutrient of Brassica oleracea sprout (BOS) which is commonly known as Broccoli. The physicochemical and preliminary phytochemical screening was carried out according to standard methods. The antioxidant potential was assessed by using a 2,2 diphenyl -1- picryl hydrazine (DPPH) scavenging assay. Calcium, oxalate, and vitamin C were determined by simple titration methods. BOS steam heating did not affect vitamin C levels. BOS didn’t show any considerable loss in vitamin C and calcium, but oxalate was reduced to a great extent as a result of steaming. The steaming method seemed to preserve better the vitamin C and calcium with a very less decrease after 10 and 20 min. of steaming. The fresh weight after steaming, in comparison to the raw one, showed a decrease due to a water loss of the vegetable tissue. The steaming method showed better results in preserving the nutrients of BOS and the desired pharmacological property can be expected. | ||||
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