Open AccessAntioxidant Contents (Vitamin C) of Raw and Blanched Different Fresh Vegetable Samples
Author(s) -
Olayinka Oluwafunmilayo O.,
Kareem Ajibola M.,
Ariyo Isaac B.,
Omotugba Stephen K.,
Oyebanji Adedayo O.
Publication year - 2012
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2012.31004
Subject(s) - blanching , antioxidant , food science , chemistry , vitamin c , raw material , spinach , vitamin e , biochemistry , organic chemistry
The study was aimed to determine the antioxidant contents and the effect of different blanching times (5 min, 10 min, 15 min and 20 min) on antioxidant contents of three different selected fresh vegetables. Three different types of vegeta- ble were used namely Amaranthus specie locally known as spinach, namely “tete”, (Celosia argentea), soko, (Solonum nodifiorum) and odu, (Telfeira occidentalis) were analyzed for their antioxidant contents. The analysis revealed that raw vegetables have the highest amount of antioxidant contents. Telferia occidentalis had the highest antioxidant content followed by Solonum nodifiorum. It was observed that blanching time had an adverse effect on the antioxidant contents of the blanched vegetables. The antioxidant contents of tete, soko and odu were significantly decreased (p < 0.05) after blanching