Effect of Blanching and Drying on Antioxidants and Antioxidant Activity of Selected Green Leafy Vegetables

Leafy vegetables contain a significant amount of non nutritive health promoting phytochemicals which act as antioxidants and impart health benefits to human beings. Blanching and dehydration by drying are processes commonly used in preservation of these vegetables. The present investigation was planned to study effect of blanching and drying on total phenols, flavonoids and antioxidant activity of selected commonly consumed leafy vegetables. Results revealed that maximum and minimum antioxidant activity in fresh samples were found in mint and spinach respectively. After blanching antioxidant activity retained maximum in carrot leaves and minimum in chenopodium. After drying antioxidant activity retained maximum in mustard leaves and minimum in fenugreek leaves. The antioxidant activity of selected leafy vegetables was found influenced by processing treatments (blanching and drying), drying has more influence on antioxidant activity than blanching.