APA Style
Ngungulu, T. P. , Ngungulu, T. P. Wenaty, A. , Wenaty, A. Chove, B. , Chove, B. Suleiman, R. , & Suleiman, R. (2024). Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables.
Current Research in Public Health, 2(1), 60-72.
https://doi.org/10.31586/ujfst.2024.1054
ACS Style
Ngungulu, T. P. ; Ngungulu, T. P. Wenaty, A. ; Wenaty, A. Chove, B. ; Chove, B. Suleiman, R. ; Suleiman, R. Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables.
Current Research in Public Health 2024 2(1), 60-72.
https://doi.org/10.31586/ujfst.2024.1054
Chicago/Turabian Style
Ngungulu, Theresia Ponsiano, Theresia Ponsiano Ngungulu. Alex Wenaty, Alex Wenaty. Bernard Chove, Bernard Chove. Rashid Suleiman, and Rashid Suleiman. 2024. "Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables".
Current Research in Public Health 2, no. 1: 60-72.
https://doi.org/10.31586/ujfst.2024.1054
AMA Style
Ngungulu TP, Ngungulu TPWenaty A, Wenaty AChove B, Chove BSuleiman R, Suleiman R. Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables.
Current Research in Public Health. 2024; 2(1):60-72.
https://doi.org/10.31586/ujfst.2024.1054
@Article{crph1054,
AUTHOR = {Ngungulu, Theresia Ponsiano and Wenaty, Alex and Chove, Bernard and Suleiman, Rashid and Mbwana, Hadijah},
TITLE = {Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables},
JOURNAL = {Current Research in Public Health},
VOLUME = {2},
YEAR = {2024},
NUMBER = {1},
PAGES = {60-72},
URL = {https://www.scipublications.com/journal/index.php/UJFST/article/view/1054},
ISSN = {2831-5162},
DOI = {10.31586/ujfst.2024.1054},
ABSTRACT = {Foods rich in phytochemicals are well recognized for their role in the prevention of chronic disease development, in addition to fulfilling the nutrient requirements. However, different processing methods employed during preparation may affect their levels and functionality as they are sensitive to different processing parameters such as temperature and light. This study aimed to evaluate the effects of three common processing methods; boiling, fermentation, and drying (sun and solar drying, with and without blanching), on total phenolic content and total flavonoid content in cassava (Manhot esculenta Crantz), black jack (Bidens pilosa) and bitter lettuce leaves (Launaea cornuta) grown in Mkuranga District in the Eastern part of Tanzania. Total phenolic content and total flavonoid content were analyzed by using the spectrophotometric method with the use of Folin-Ciocalteu and Aluminum Chloride reagents, respectively. Total phenolic content ranged from 0.9±0.14 to 85.7 ± 0.56 mg Gallic Acid Equivalent (GAE)/100g and flavonoids ranged from 0.03±0.00 to 3.9±0.03 mg/100g across the treatments. Both parameters were adversely affected by fermentation and boiling, while solar and sun drying only reduced the flavonoid content. Results showed that direct solar and sun drying appear to be effective processing methods, for the retention and maintenance of total phenolic content in all samples while, none proved to be effective for flavonoid content.},
}
%0 Journal Article
%A Ngungulu, Theresia Ponsiano
%A Wenaty, Alex
%A Chove, Bernard
%A Suleiman, Rashid
%A Mbwana, Hadijah
%D 2024
%J Current Research in Public Health
%@ 2831-5162
%V 2
%N 1
%P 60-72
%T Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables
%M doi:10.31586/ujfst.2024.1054
%U https://www.scipublications.com/journal/index.php/UJFST/article/view/1054
TY - JOUR
AU - Ngungulu, Theresia Ponsiano
AU - Wenaty, Alex
AU - Chove, Bernard
AU - Suleiman, Rashid
AU - Mbwana, Hadijah
TI - Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables
T2 - Current Research in Public Health
PY - 2024
VL - 2
IS - 1
SN - 2831-5162
SP - 60
EP - 72
UR - https://www.scipublications.com/journal/index.php/UJFST/article/view/1054
AB - Foods rich in phytochemicals are well recognized for their role in the prevention of chronic disease development, in addition to fulfilling the nutrient requirements. However, different processing methods employed during preparation may affect their levels and functionality as they are sensitive to different processing parameters such as temperature and light. This study aimed to evaluate the effects of three common processing methods; boiling, fermentation, and drying (sun and solar drying, with and without blanching), on total phenolic content and total flavonoid content in cassava (Manhot esculenta Crantz), black jack (Bidens pilosa) and bitter lettuce leaves (Launaea cornuta) grown in Mkuranga District in the Eastern part of Tanzania. Total phenolic content and total flavonoid content were analyzed by using the spectrophotometric method with the use of Folin-Ciocalteu and Aluminum Chloride reagents, respectively. Total phenolic content ranged from 0.9±0.14 to 85.7 ± 0.56 mg Gallic Acid Equivalent (GAE)/100g and flavonoids ranged from 0.03±0.00 to 3.9±0.03 mg/100g across the treatments. Both parameters were adversely affected by fermentation and boiling, while solar and sun drying only reduced the flavonoid content. Results showed that direct solar and sun drying appear to be effective processing methods, for the retention and maintenance of total phenolic content in all samples while, none proved to be effective for flavonoid content.
DO - Effect of Different Processing Methods on Total Phenolic and Total Flavonoid Content of Selected Indigenous Vegetables
TI - 10.31586/ujfst.2024.1054
ER -
