Improvement of the content in bioaccessible lipophilic micronutrients in raw and processed drumstick leaves (Moringa oleifera Lam.)

Effect of Thermal Processing on Key Phytochemical Compounds in Green Leafy Vegetables: A Review

“…Thi & Hwang [6] reported that steaming at temperature 100°C for 2 min reduced the concentration (in dry weight basis) of polyphenol, flavonoid, carotenoid, and chlorophyll in water spinach. Minor loss of carotenoid in drumstick leaves, [79] total polyphenol and flavonoid in celery, [39] and ascorbic acid in tatsoi [73] were also observed. Thermal degradation is suspected of playing a major role in the loss of phytochemical compounds during steaming.…”

“…Acidic cooking condition and longer cooking times facilitate the formation of pheophytin. [17,79] Leaching and degradation of the phytochemical compounds are higher during boiling than blanching due to the extended time and temperature applied during boiling. [39,61] 33 [20] a…”

“…Thermal degradation is suspected of playing a major role in the loss of phytochemical compounds during steaming. [6,79,84] Teng & Chen [46] reported a slight increase in chlorophyll degradation in spinach with heating time and temperature. The formation of pheophytin (a marker of chlorophyll degradation) is higher during wet heating methods (steaming, blanching) than dry heating methods (baking, microwaving cooking).…”

“…Steaming may also increase the bioaccessibility of micronutrients such as lutein, β-carotene, and α-tocopherol through cell ruptures. [79] Breakdown of cellulose structure and denaturation of carotenoid-protein complexes may be responsible for the increase of carotenoid content of vegetables after steaming. [6] Drying Drying is often applied to increase shelf life by preventing the microbial growth and enzymatic reaction through the reduction of water content and water activity.…”

Mn- and Cd-Contaminated Wild Water Spinach: in vitro Human Gastrointestinal Digestion Studies, Bioavailability Evaluation, and Health Risk Assessment

“…Drying, freeze-drying, and cooking are the most common food processing methods [72,73] and their product outputs are showed in Table 2. It is important to identify the effect of processing methods on the bioavailability of heavy metals in the vegetables.…”