Changes of Antioxidant Capacity and Phenolics in Ocimum Herbs after Various Cooking Methods

Japan Agricultural Research Quarterly
ISSN 00213551
NII recode ID (NCID) AA0068709X
Full text
46-04-09.pdf501.06 KB

Five different cooking methods - blanching, boiling, steaming, sautéing and high temperature (121°C) cooking - were applied to Ocimum herbs. Four Ocimum species - O. americanum (hairy basil), O. tenuiflorum (holy basil; syn. O. sanctum), O. basilicum (sweet basil) and O. gratissimum (wild basil) - were used to determine the effect of heating on their antioxidant capacity, total phenolic content, and presence of phytochemicals. Cooking with excess water, blanching, and boiling resulted in a reduction in both antioxidant capacity and phenolic content. HPLC chromatograms revealed that rosmarinic acid leached from the sweet basil leaves into the cooking water, in which sinapic acid was also detected. Meanwhile sautéing, as well as steaming at atmospheric and high pressures respectively, generally enhanced the antioxidant capacity of Ocimum, which was related to an increase in phenolic content. Similar chromatograms were detected in fresh, atmospheric steamed, and sautéed leaves, although the intensity varied. A major compound of the studied Ocimum herbs, rosmarinic acid, although found to increase in sautéed leaves, was substantially minimized in leaves steamed under pressure.

Date of issued
Creator TRAKOONTIVAKORN Gassinee TANGKANAKUL Plernchai NAKAHARA Kazuhiko
Subject

antioxidant capacity

basil

heating

rosmarinic acid

sinapic acid

Publisher Japan International Research Center for Agricultural Sciences
Available Online
NII resource type vocabulary Journal Article
Volume 46
Issue 4
spage 347
epage 353
DOI 10.6090/jarq.46.347
Rights Japan International Research Center for Agricultural Sciences
Language eng

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