Abstract
Pumpkin leaves (Cucurbita moschata) were subjected to different household cooking methods (boiling, microwaving, steaming, and stir-frying) to evaluate their effect on antinutrients, phenolic compounds, antioxidant properties (ABTS, and DPPH) and in vitro α-glucosidase activity. All cooking methods studied significantly reduced the antinutrients and antioxidant activities, whilst phenolic compounds p-coumaric and ferulic acids significantly increased. The cooking methods reduced the oxalates by more than 50%, tannins by 47% and phytates by 79.22%. Steaming and boiling resulted in highest concentrations of p-coumaric (195.40 mg kg−1) and ferulic acids (103.90 mg kg−1) compared to other methods. Overall, boiled leaves retained the highest total phenolic compounds, whilst steamed leaves retained the highest antioxidant capacity. Raw pumpkin leaf extracts showed higher in vitro α-glucosidase inhibitory effects than the cooked leaves. Thus, cooking affected the inhibitory effect of in vitro α-glucosidase activity.
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The National Research Foundation (Grant number 98352) for Phytochemical Food Network, to Improve Nutritional Quality for Consumers supported this research
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Mashitoa, F.M., Manhivi, V., Slabbert, R.M. et al. Changes in antinutrients, phenolics, antioxidant activities and in vitro α-glucosidase inhibitory activity in pumpkin leaves (Cucurbita moschata) during different domestic cooking methods. Food Sci Biotechnol 30, 793–800 (2021). https://doi.org/10.1007/s10068-021-00916-w
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DOI: https://doi.org/10.1007/s10068-021-00916-w