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Different household cooking techniques (boiling, steaming, stir frying, and microwave) were tested on the changes of targeted phenolic compounds, antioxidant property (ferric reducing-antioxidant power (FRAP) activity), α-glucosidase activity, antinutritive compounds, and sensory properties in commonly consumed traditional leafy vegetables in Southern Africa, the non-heading Chinese cabbage ( Brassica rapa  L. subsp.  chinensis ) and African nightshade ( Solanum retroflexum  Dun). Stir frying increased kaempferol-3- O -hydroxyferuloyl-trihexoside, kaempferol-dihexoside, sinapoyl malate, rutin, and isorhamnetin- O -dihexoside in Chinese cabbage leaves, followed by steaming. Similarly, stir frying increased kaempferol-3- O -rutinoside, chlorogenic acid, caffeoylmalic acid, and quercetin-3- O -xylosyl-rutinoside in nightshade, followed by steaming. Biomarkers, sinapoyl malate (Chinese cabbage) and caffeoylmalic acid (nightshade), separated the stir frying from the other cooking techniques. Steaming and stir-frying techniques significantly increased the FRAP activity; whereas boiling and microwaving reduced the tannin, oxalate, and phytate contents in both leafy vegetables and steroidal saponins in nightshade. Stir-fried nightshade leaf extract showed the most effective inhibition against α-glucosidase activity, with an IC 50  of 26.4 μg ml −1 , which was higher than acarbose, a synthetic compound (positive control; IC 50  69.83 μg ml −1 ). Sensory panelists preferred the stir-fried Chinese cabbage and nightshade leaves, followed by steamed, microwaved, and boiled vegetables.

frontiers in nutrition

Impact of Household Cooking Techniques on African Nightshade and Chinese Cabbage on Phenolic Compounds, Antinutrients, in vitro Antioxidant, and β-Glucosidase Activity