International Journal of Chemical Studies
Vol. 5, Issue 4 (2017)
Analysis of cooking effect on Bioactive compounds in cereals
Author(s): Kamalaja Thummakomma and Prashanthi Meda
Cereals have been the essential part of the human diet since the beginning of agriculture. Cereals are most economic source of energy. Cereals supply about 70-80% of energy requirements in Indian diet. Apart from nutrients like protein, fat, vitamins, and minerals, they contain bioactive compounds, which have received a great importance during these days due to their role in providing protection against lifestyle disorders such as cardiovascular diseases, cancer, etc. The present study aimed at studying the effect of cooking on biologically active compounds, in most commonly consumed cereals of Telangana state, i.e., rice, wheat, jowar, and ragi. Bioactive compounds of raw, open cooked, and pressure cooked cereals were analyzed and found the percent change in phenolic content from raw to open cooking ranged from 12 to -45 mg GAE/100g, raw to pressure phenols ranges from 3.6 to -49.0 mg GAE/100g. The percent change in flavonoid content of raw to open cooked ranged from 31 to -53(mg RE/100g) and raw to pressure cooked ranged from -44 to 33(mg RE/100g). The per cent change in antioxidant activity of cereals in FRAP method ranges from 4.3 to -36(mg TE/100 g) raw to open cooked and in pressure cooked the percent change ranges from 5.8 to -42(mg TE/100g), while in DDPH the per cent of AOA in raw to open cooked cereals raged from 3.8 to -59.8(mg TE/100 g) and raw to pressure cooked cereals ranged from 9.9 to -64.2(mg TE/100 g). And there was significant difference at 1% level was found among all cereals.
Pages: 2043-2046 | 519 Views 9 Downloads
How to cite this article:
Kamalaja Thummakomma, Prashanthi Meda. Analysis of cooking effect on Bioactive compounds in cereals. Int J Chem Stud 2017;5(4):2043-2046.