Journal
FOODS
Volume 10, Issue 12, Pages -Publisher
MDPI
DOI: 10.3390/foods10122953
Keywords
cooking; leafy vegetable; nitrate; total antioxidant capacity; antioxidant; in vivo nitrite ratio; potential nitrite safety risk assessment
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Boiling water spinach and stir-frying cabbage are found to be the cooking methods with better nitrate/antioxidant balance, with minimal impact on nitrate content and antioxidant capacity. Additionally, it is recommended to limit the storage time for boiled water spinach and stir-fried cabbage to prevent adverse health effects.
Improper cultivation can easily cause excessive nitrate accumulation in leafy vegetables, and the cooking processes used to prepare them can upset their nitrate/antioxidant balance, affecting their potential nitrite safety risk (PNSR). We investigated the impacts stir-frying, steaming, microwaving, and boiling on the nitrate, nitrite, and antioxidant capacity in water spinach and cabbage, and observed the impacts of storage duration on the PNSR. The antioxidant/in vivo nitrite ratio (A/N) was used to evaluate the nitrite risks in the cooked vegetables. Boiling achieved the highest A/N ratio (1.57) for water spinach, reducing the nitrate content by 25% without significantly affecting the antioxidant capacity. Stir-frying achieved the highest A/N ratio (6.55) for cabbage, increasing the antioxidant capacity by 140% without significantly affecting the nitrate content. Furthermore, it was found that the storage periods for boiled water spinach and stir-fried cabbage should not exceed 12 h and 24 h, respectively. Appropriate cooking methods and limited storage times are thus required for leafy vegetable to prevent adverse health effects.
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