Analysis of bioactive compounds in leafy vegetables

Abstract

The leafy vegetables like Amaranth, Coriander, Gogu, and Mint, were chosen to analyze the bioactive compounds in different processing methods. Standard procedures were followed for extraction and analysis of bioactive compounds. The results revealed that the percent change in bioactive compounds in leafy vegetables was ranged from 2.79 to 48.9 for total phenolics, 0.8 to -17.4 for flavonoid content upon open cooking. The DPPH radical scavenging activity and FRAPS was 4.73 to 50.4, and 2.93 to 14. respectively2. The percent change in total phenolic content in leafy vegetables upon pressure cooking was ranged between 9.98 to 78.6, total flavonoids -25.8 to 53.3, DPPH radical scavenging activity -2.7 to 102.5, and FRAP ranged between 332 to 667.