Changes in polyphenolic contents and antioxidant potential of the leafy vegetable, talinum portulacifolium by moist heat cooking

In general, most of green leafy vegetables undergo a cooking process prior to consumption. This present study was carried out investigate the effect moist heat treatments vegetable, Talinum portulacifolium on total phenolic content and antioxidant potential using phosphomolybdenum reduction, DPPH, ABTS radical scavenging activities. The phenol tannin contents were found maximum in raw samples plant 78.25 33.84 mg GAE/g extract, respectively. boiling frying significantly reduced T. portulacifolium. study, sample ethanol extract exhibited strong based ABTS, reduction assays. Further, processed powders subjected FTIR analysis functional groups components separated their peaks. It could be concluded that have determining levels capacities vegetables.