Effect of cooking on total antioxidant activity, polyphenols and flavanoid content in commonly consumed vegetables
Effect of cooking on total antioxidant activity, polyphenols and flavanoid content in commonly consumed vegetables
In India, most of the vegetables are processed before consumption and are cooked by boiling in water or roasting or deep-frying or microwaving. These cooking processes would bring about a number of changes in physical characteristics and chemical composition of vegetables. Thus, the present study helps to know the effect of different commonly used household processing methods on total antioxidant activity, flavanoid content and total polyphenols content of the selected vegetables. A total of six