Effect of Cooking on the Phenolic Content and Antioxidant Activity of Selected Vegetables Produced and Consumed in Cameroon

Arnold Dzeken Silenou¹, Fabrice Tonfack Djikeng^1*, Gires Teboukeu Boungo², Morfor Theresia Azia¹, Blaise Arnaud Hako Touko¹ & Hilaire Macaire Womeni²

¹School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, Cameroon
²Department of Biochemistry, Faculty of Science, University of Dschang, P.O BOX 67, Dschang, Cameroon

Dr. Fabrice Tonfack Djikeng, School of Agriculture and Natural Resources, Catholic University Institute of Buea, P.O BOX 563, Buea, Cameroon.

Keywords: Phenolic Content; Antioxidant Activity; Carrots; Green Beans; Green Pepper

Abstract

This study was conducted in order to evaluate the effect of cooking time on the phenolic content and antioxidant activity of some vegetable: Carrots (Daucuscarota), Green beans (Phaseolus vulgaris) and Green pepper (Capsicum annuum). The plant materials were each divided into four respective groups amongst which the first was boiled for 5 min, the second for 10 min, the third for 15 min and the fourth served as control (0 min). After all treatments, the vegetables were dried in the oven and used for the extraction of phenolic compounds and evaluation of the antioxidant activity. Results showed that boiling time significantly decrease (p<0.05) the polyphenol content and the antioxidant activity of these vegetables. These vegetable should be eaten raw or cooked for a maximum duration of 5 min.

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