Effect of boiling on nutritional, antioxidant and physicochemical properties of edible plants (Malva parviflora and Myrtillocactus geometrizans)

  • Sandoval-Gallegos Eli Mireya Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Instituto de Ciencias de la Salud,Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160 San Agustín Tlaxiaca, Hidalgo, México
  • Arias-Rico José Área Académica de Enfermería, Instituto de Ciencias de la Salud,Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160 San Agustín Tlaxiaca, Hidalgo, México
  • Cruz-Cansino Nelly del Socorro Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Instituto de Ciencias de la Salud,Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160 San Agustín Tlaxiaca, Hidalgo, México
  • Ramírez-Ojeda Deyanira Área Académica de Veterinaria, Instituto de Ciencias Agropecuarias, Instituto de Ciencias Agropecuarias, Rancho Universitario, Av. Universidad Km. 1 Ex-Hda. de Aquetzalpa AP 32, CP 43600, Tulancingo. Hidalgo
  • Zafra-Rojas Quinatzin Yadira Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Instituto de Ciencias de la Salud,Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160 San Agustín Tlaxiaca, Hidalgo, México
  • Hernández-Ávila Juan Área Académica de Ciencias de la Tierra y Materiales, Instituto de Ciencias Básicas e Ingeniería, Ciudad del Conocimiento, Carretera Pachuca- Tulancingo Km. 4.5, Col. Carboneras, Mineral de la Reforma, Hgo
  • Ramírez-Moreno Esther Área Académica de Nutrición, Centro de Investigación Interdisciplinario, Instituto de Ciencias de la Salud,Circuito Actopan-Tilcuautla s/n. Ex-hacienda La Concepción, 42160 San Agustín Tlaxiaca, Hidalgo, México

Abstract

The aim of the present research was to determine the effect of boiling on nutritional composition, total phenolic compounds, antioxidant capacity, physicochemical and morphological characteristics of two edible plants Malva parviflora (mallow leaf) and Myrtillocactus geometrizans (garambullo flower). The plants had an important nutritional composition as carbohydrates (48-70 %), dietary fiber (36-42 %) and protein (13 %), as well as total phenolic compounds (468-750 mg GAE/100 g db) with a high antioxidant capacity. However, boiling originated the decrease of soluble compounds, carbohydrates, total phenolic compounds, antioxidant capacity and physicochemical properties. Plants changed to dark colors and physicochemical properties were affected, except to water retention capacity, oil retention capacity and viscosity, which had the same values in mallow leaves (raw and boiled), but increased water retention capacity in garambullo flowers, it may be by changes in the morphology observed. Therefore, is to suggest the raw consumption or with minimal cooking of these plants to avoid changes caused by thermal treatment.

Statistics
205 Views | 222 Downloads
How to Cite
Eli Mireya, S.-G., A.-R. José, C.-C. N. del Socorro, R.-O. Deyanira, Z.-R. Q. Yadira, H.- Ávila Juan, and R.-M. Esther. “Effect of Boiling on Nutritional, Antioxidant and Physicochemical Properties of Edible Plants (Malva Parviflora and Myrtillocactus Geometrizans)”. Emirates Journal of Food and Agriculture, Vol. 33, no. 6, Aug. 2021, pp. 510-9, doi:https://doi.org/10.9755/ejfa.2021.v33.i6.2726. Accessed 29 Nov. 2022.
Section
Research Article