2026-10-12T17:00:57Z https://api.figshare.com/v2/oai

oai:figshare.com:article/33904703 2026-09-17T17:36:53Z category_873 category_39 category_45 category_734 category_133 portal_5 item_type_3 month_year_09_2026

<p>Dry matter (%) of raw and cooked vegetables.</p> Bahar Yalçın Çeliktaş (25038446) Muazzez Garipağaoğlu (25038449) Şeyda Karaman Ersoy (25038452) Chemical Sciences not elsewhere classified Ecology Sociology Biological Sciences not elsewhere classified Plant Biology traditional cooking methods slightly increased values cooking induced species 853 &# 8211 vegetables showed stable 005 ), whereas retaining phenolic compounds total phenolic content steaming (+ 153 water boiling caused remained stable phenolic profiles phenolic composition phenolic acids total phenolics water boiling xlink "> swiss chard study evaluated strong correlations quantified spectrophotometrically nutritional quality greatest losses findings highlight effective techniques dependent changes cuprac assays cuprac activity antioxidant capacity antioxidant capacities antioxidant assays 956 ). 5 %). <div><p>This study evaluated the effects of four domestic cooking methods—steaming, microwaving, low-water boiling and high-water boiling—on the phenolic composition and antioxidant capacities of five dark green leafy vegetables (sorrel, stinging nettle, spinach, Swiss chard and purslane). Total phenolics, phenolic acids, flavonoids and tannins were quantified spectrophotometrically, while antioxidant capacities were assessed by DPPH, ABTS and CUPRAC assays. Cooking induced species- and method-dependent changes in phenolic profiles. Total phenolic content significantly decreased in sorrel (p = 0.005), whereas other vegetables showed stable or slightly increased values. Phenolic acids increased markedly in stinging nettle and purslane, particularly after low-water boiling (+279.3% and +275.0%) and steaming (+153.2% and +159.5%). Flavonoid levels declined mainly under high-water boiling but remained stable in purslane. Tannin-associated phenolic compounds decreased in nettle and sorrel during boiling, whereas purslane exhibited increases across several treatments. Antioxidant capacities generally decreased with high-water boiling, while steaming and microwaving preserved or enhanced DPPH and CUPRAC activity in purslane. Strong correlations were observed between total phenolic content and antioxidant assays (r = 0.853–0.956). Overall, steaming and microwaving were identified as the most effective techniques for retaining phenolic compounds and antioxidant capacity, whereas high-water boiling caused the greatest losses. These findings highlight the importance of selecting appropriate cooking methods to preserve the nutritional quality of leafy vegetables.</p></div> 2026-09-17T17:36:48Z Dataset Dataset 10.1371/journal.pone.0358478.t001 https://figshare.com/articles/dataset/_p_Dry_matter_of_raw_and_cooked_vegetables_p_/33904703 CC BY 4.0