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

JARQ : Japan Agricultural Research Quarterly
ISSN 00213551
書誌レコードID(総合目録DB) AA0068709X
本文フルテキスト
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.

刊行年月日
作成者 TRAKOONTIVAKORN Gassinee TANGKANAKUL Plernchai NAKAHARA Kazuhiko
著者キーワード

antioxidant capacity

basil

heating

rosmarinic acid

sinapic acid

公開者 Japan International Research Center for Agricultural Sciences
データ作成日
国立情報学研究所メタデータ主題語彙集(資源タイプ) Journal Article
46
4
開始ページ 347
終了ページ 353
DOI 10.6090/jarq.46.347
権利 Japan International Research Center for Agricultural Sciences
言語 eng