Abstract:
Coconut milk, coconut oil, spices, condiments, and herbs are
added to enhance flavor and aroma. The objective of the present
study was to evaluate the effect of cooking methods on the
total polyphenol content (TPC), antioxidant capacity and the
metabolomics profile of selected vegetables. Incorporation of
coconut oil and coconut milk with the spices and condiments
had minimal effect on the evaluated parameters highlighting
the positive role of traditional culinary methods in retaining
nutritional qualities of vegetables (p < .05). The increase in
TPC, 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPP scavenging
activity, and Ferric Reducing Antioxidant Power assay (FRAP)
values were probably due to the synergistic effect of added
ingredients which may have increased the bio accessibility of
bioactives. Fifty eight metabolites were identified using a gas
chromatograph-coupled to mass spectrometer. Vanillic acid,
3,5-di-tert-butyl-4-hydroxyphenylpropionic acid, Phytol,
Phenol, 2,2’-methylenebis[6-(1,1-dimethylethyl)-4-methyl-, and
phenol, 2,2’-[(1-methyl-1,2-ethanediyl)bis(nitrilomethylidyne)]
bis- were identified in analyzed samples. In conclusion, by
adopting optimal cooking method the health promoting bioactives
can be preserved.
