Comparative Study on Antioxidant Active Components in Wild Vegetables under Different Cooking Modes
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Abstract:
In this paper, Portulaca oleracea, Pteridium fern, Chuncai and Broccoli were used to evaluate the changes of total polyphenols, total flavonoids and folic acid in microwave treatment, stir-frying, cooking and cooking methods. The transfer rate was used to study the change of total polyphenols, total flavonoids and folic acid. The preservative rate and loss rate are the evaluation indexes. Through the comparative analysis of the three evaluation indexes, the changes of various active components in wild vegetables under different cooking methods can be obtained. The results showed that the preservation rate of total polyphenols was the highest after stir-frying, and the transfer rate of total polyphenols was higher than that of other cooking methods after microwave treatment, and cooking was the best way to make the lowest transfer rate of total polyphenols. After cooking, the actual heat loss rates of Portulaca oleracea, Pteridium fern, Chuncai and cauliflower were higher, and the actual heat loss rate of Pteridium fern could reach 43.37%, all of which were negative under microwave conditions. The preservation rate of total flavonoids in Broccoli was at the highest level, 83.14%. Microwave was one of the most unfavorable cooking methods for the preservation of total flavonoids. In order to ensure the transfer rate of total flavonoids, the cooking method should be adopted; the actual heat loss rate of the vegetable after cooking is higher than that of other cooking methods. In addition, the highest folic acid content was found in vegetables treated by the system. It can be seen that the changes of active ingredients in wild vegetables are different under different cooking methods, and it is necessary to choose the cooking methods reasonably.
