PHENOLIC AND ANTIOXIDANT ALTERATIONS IN WILD EDIBLES UNDER DIFFERENT COOKING METHODS

TAPAN SEAL; BASUNDHARA PILLAI

doi:10.22159/ijpps.2025v17i10.55877

Authors

TAPAN SEAL Plant Chemistry Department, Botanical Survey of India, A. J. C. Bose Indian Botanic Garden, Shibpur, Howrah, India https://orcid.org/0000-0002-9327-0258
BASUNDHARA PILLAI Plant Chemistry Department, Botanical Survey of India, A. J. C. Bose Indian Botanic Garden, Shibpur, Howrah, India

DOI:

https://doi.org/10.22159/ijpps.2025v17i10.55877

Keywords:

Wild edible plants, Antioxidant activity, Cooking methods

Abstract

Objective: Polyphenols and antioxidants in plants support human health by reducing oxidative stress. In North-East India, many wild and cultivated plants are traditionally valued for their nutritional and medicinal benefits. However, the impact of different cooking methods on their polyphenol content and antioxidant activity remains underexplored.

Methods: This study assessed the impact of boiling and microwave cooking on the total phenolic content (TPC) and antioxidant activity of ten commonly consumed plants from North-East India, including Meynia laxiflora, Castanopsis indica, Docynia indica, Flemingia vestita, Bauhinia purpurea, Dillenia pentagyna, Diplazium esculentum, Elaegnus latifolia, Elaegnus pyriformis, and Fagopyrum cymosum. Antioxidant properties were evaluated using DPPH and ABTS radical scavenging assays, reducing power capacity, and measurements of TPC, total flavonoid, and flavonol content.

Results: Total phenolic content (TPC) in fresh samples ranged from 46.67 to 2760.05 mg per 100 gs (dry weight). Antioxidant activity, measured using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, ranged from 9.04% to 93.06%, while the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay showed values ranging from 15.45% to 82.11%. Boiling caused considerable losses in TPC (up to 25.26%) and antioxidant activity (DPPH: 25.23–30.80%; ABTS: 9.06–36.03%). In contrast, microwave cooking preserved or enhanced TPC (increased up to 13.36%) and antioxidant activity (DPPH: 11.11–36.34%; ABTS: 5.72–24.32%).

Conclusion: Microwave cooking is more effective than boiling in preserving or enhancing the phenolic content and antioxidant activity of wild edible plants. It is therefore recommended to retain their maximum health benefits.

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