Antioxidant Contents (Vitamin C) of Raw and Blanched Different Fresh Vegetable Samples

作     者：Oluwafunmilayo O. Olayinka Ajibola M. Kareem Isaac B. Ariyo Stephen K. Omotugba Adedayo O. Oyebanji 

作者机构：Department of Environmental Management and Toxicology College of Environmental Resources Management University of Agriculture Ladoke Akintola University Federal College of Wildlife Management New Bussa 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2012年第3卷第1期

页      面：18-21页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Spinach Blanching and Antioxidant Contents 

摘      要：The study was aimed to determine the antioxidant contents and the effect of different blanching times (5 min, 10 min, 15 min and 20 min) on antioxidant contents of three different selected fresh vegetables. Three different types of vegeta- ble were used namely Amaranthus specie locally known as spinach, namely “tete, (Celosia argentea), soko, (Solonum nodifiorum) and odu, (Telfeira occidentalis) were analyzed for their antioxidant contents. The analysis revealed that raw vegetables have the highest amount of antioxidant contents. Telferia occidentalis had the highest antioxidant content followed by Solonum nodifiorum. It was observed that blanching time had an adverse effect on the antioxidant contents of the blanched vegetables. The antioxidant contents of tete, soko and odu were significantly decreased (p 0.05) after blanching.