Effect of Blanching Time on Total Phenolic, Antioxidant Activities and Mineral Content of Selected Green Leafy Vegetables
Oluwaseun P. Bamidele, Mofoluwaso B. Fasogbon, Olalekan J. Adebowale, Adeyemi A. Adeyanju
Current Journal of Applied Science and Technology · pp. 1–8 · Published 14 Nov 2017
10.9734/CJAST/2017/34808Abstract
Effect of blanching time in hot water (0, 5, 10 and 15 min) was carried out on six green leafy vegetables popularly consumed in Nigeria namely; Cnidoscolus asconitifolius, Talinum triangular, Celosia argentea, Amaranthus hybridus, Vernomia anygdalina, and Telfaria occidentalis. The dry matter, total phenolic content, antioxidant activity and mineral content of the green leafy vegetables were analyzed. Blanching at temperature of 90°C and different times decreased the dry matter content of the vegetables; 5 min blanching significantly (p > 0.05) increased the total phenolic (280.6 – 980.6 mgGAE/100 g db) and antioxidant activity (25.1 – 95.1 mg/100 g Trolox equivalent) in all the vegetables. However, further increase in the blanching time caused a significant reduction in total phenolic content, antioxidant activities and mineral content of all the vegetables. With these results, it could be concluded that blanching time for these vegetables should range between 1 to 5 min to prevent the loss of health benefiting compound present in them.
Cited by 33
Rifqi Misbahuddin Nur, Anung Putri Ilahika, Desy Andari · JUXTA: Jurnal Ilmiah Mahasiswa Kedokteran Universitas Airlangga · 2023
Mfrekemfon Akpan, Ubong Assian, Elijah Ikrang · Poljoprivredna tehnika · 2021
Kavya Venugopal, Paweł Satora, Katarzyna Kała · Molecules · 2025
Rajni Saini, Sukhpreet Kaur, Poonam Aggarwal · Potato Research · 2025
Beatrice Muthoni Mugo, Juliana Kiio, Ann Munyaka · Food Science & Nutrition · 2024
Nurhayati Nurhayati, Djagal Wiseso Marseno, FMC Sigit Setyabudi · Jurnal Aplikasi Teknologi Pangan · 2018
Adefisola Bola Adepeju, Temitope Omolayo Fasuan, Kunle Oni · Nutrition & Food Science · 2025
Martha Verghese, Shantrell Willis, Judith Boateng · Annual Review of Food Science and Technology · 2021
Adelaide Mawamba Demasse, Rodrigue Aymar MBA FOGANG, Moise a. Ayong NTAH · 2026
Anthony Ukom, Miracle Albert, Philippa Ojimelukwe · Journal of Ethnic Foods · 2023
Showing 20 of 33 known citations — external sources report more than can currently be individually listed.
Related research
- Screening, Isolation and Identification of High Antioxidant Strains from 16 Kinds of Mushrooms — shares topic coverage
- Screening of Antioxidant Activity of 20 Kinds of Mushrooms from Southwest of China — shares topic coverage
- Ginkgetin or Isoginkgetin: The Dimethylamentoflavone of Dioon edule Lindl. Leaves — shares topic coverage
- Effect of Lactobacillus Species and Saccharomyces cerevisiae on the Mineral and Anti-nutrient Composition of Kunu – A Fermented Millet Based Food — shares topic coverage
- Phytochemical Composition and Nutritive Value of Unripe and Ripe Dennettia tripetala (DT) Fruits — shares topic coverage
Article metrics
Real usage data collected on this platform.
0
Page views
0
PDF downloads
0
Outbound clicks
33
Citations
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
No views recorded yet.
Traffic sources
Referring site, by host.
No traffic recorded yet.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.