Effects of conventional cooking methods on the glucosinolate content and the antioxidant activity of alugbati (Basella rubra) and saluyot (Corchorus olitorius)

• Main Authors: Medelo, Althea Mae T., Toriaga, Jude Wenz P.
• Format: text
• Language: English
• Published: Animo Repository 2022
• Subjects: Glucosinolates; Basellaceae; Tossa jute; Biochemistry
• Online Access: https://animorepository.dlsu.edu.ph/etdb_chem/14; https://animorepository.dlsu.edu.ph/cgi/viewcontent.cgi?article=1016&context=etdb_chem
• Institution: De La Salle University

Glucosinolates (GSLs) and one of their hydrolysis products, isothiocyanates (ITCs), are thoroughly researched for their biological activities. In this study, the effects of conventional cooking methods – steaming, blanching, boiling, microwaving, and stir-frying – on the total GSL and ITC content an...