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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.
Acknowledgments
The authors wish to thank Mr. A.T. Kannangara from the Department of Chemistry for providing technical support in sample analysis.
Disclosure statement
No potential conflict of interest was reported bythe author(s).
Data availability statement
The data sets analyzed during the current study are available from the corresponding author on reasonable request (corresponding author email: [email protected]).