Reduction in oxalate acridity phenolic content and antioxidant activity of Amorphophallus paeoniifolius var. Gajendra upon cooking

Kumar A., . and Patel A. A., . and Gupta V. K., . Reduction in oxalate acridity phenolic content and antioxidant activity of Amorphophallus paeoniifolius var. Gajendra upon cooking. pp. 1614-1620. ISSN 2231-7546

The presence of oxalate and acridity has led to gross underutilization of Amorphophallus paeoniifolius (elephant foot yam- EFY) a salubrious tuber consumed traditionally as a vegetable. Therefore as a means to overcome oxalate and acridity problem cooking in boiling water was studied. Boil-cooking of the EFY significantly decreased (p 0.01) the oxalate content both soluble and insoluble. Boiling for 10 min caused 35.39 reduction in soluble oxalates and 44.76 in total oxalates. However further increasing boiling duration did not cause any significant change in oxalates. Similar trends were noticed in the cooking-mediated reduction in sensorial acridity score. Alternately boiling also reduced (p 0.01) phenolic content and antioxidant activity (DPPH) of EFY. Ten min boiling was found to be sufficient for reduction of oxalates to a reported safer level of 71 mg/ 100g. Therefore proper cooking of the tuber can certainly enhance its consumption pattern without any possible deleterious effect (renal functioning and mineral bioavailability) on human population.

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Abstract

The presence of oxalate and acridity has led to gross underutilization of Amorphophallus paeoniifolius (elephant foot yam- EFY) a salubrious tuber consumed traditionally as a vegetable. Therefore as a means to overcome oxalate and acridity problem cooking in boiling water was studied. Boil-cooking of the EFY significantly decreased (p 0.01) the oxalate content both soluble and insoluble. Boiling for 10 min caused 35.39 reduction in soluble oxalates and 44.76 in total oxalates. However further increasing boiling duration did not cause any significant change in oxalates. Similar trends were noticed in the cooking-mediated reduction in sensorial acridity score. Alternately boiling also reduced (p 0.01) phenolic content and antioxidant activity (DPPH) of EFY. Ten min boiling was found to be sufficient for reduction of oxalates to a reported safer level of 71 mg/ 100g. Therefore proper cooking of the tuber can certainly enhance its consumption pattern without any possible deleterious effect (renal functioning and mineral bioavailability) on human population.

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Item Type:	Article
AGROVOC Term:	Amorphophallus
AGROVOC Term:	Oxalates
AGROVOC Term:	Phenolic content
AGROVOC Term:	Antioxidants
AGROVOC Term:	Cooking
AGROVOC Term:	Yams
AGROVOC Term:	Vegetables
AGROVOC Term:	Boiling
AGROVOC Term:	Phenolic content
AGROVOC Term:	Bioavailability
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23797

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