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Antioxidant potential of green leafy vegetables in Maharashtra – Analysis
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Tuesday, 02 April, 2013, 08 : 00 AM [IST]
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Dr Mona Kejariwal
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fiogf49gjkf0d  The popularity of fast food production today is thanks to the busy lifestyles. In this fast-paced life, people find it convenient to grab some food on the way home than to prepare a full meal for the family.
As for diet transformation in India, it can be seen in two separate stages, one is income-induced diet diversification and other is diet globalisation. Diets diversify but maintain predominantly traditional features but after adoption of globalised diet we are conforming to the loss of traditional local habits (consumption of local leafy vegetables is one of them).
Mantra of healthy eating
The problem in having fast food is now being noticed by the societies and every day we listen to the “mantra” of healthy eating. Incorporation of local green leafy vegetable in our daily diet can help a lot. Rather than having broccoli, zucchini or other “fancy” green vegetables we should incorporate Amaranthus, Chenopodium, fenugreek, mint, spinach, dill, Brasicca sp. as salads, soups and other food recipes. But with the fast-pacing life, such a city like Mumbai, where a housewife has to compromise for traditional food as it takes lots of time to prepare (cleaning, chopping, processing), as well as in Maharashtra rainy season prolonged for three-four months when most of the green leafy vegetables comes with pathogen manifestation, author suggests some good drying practices with evidences of nutrient retention (antioxidant and phytochemical content) after drying, can help to adopt again these traditional and power packs of health management in their fast-paced lifestyle. There is a vast body of literature accumulated in the recent years suggesting the role of leafy vegetables in health management especially lowering the risk of chronic human ailment such as cancer, cardiovascular disease and other age- related disorders.
Green leafy vegetables
GLVs (green leafy vegetables) are highly perishable due to their high water activity, therefore methods involving removal of this moisture helps in their preservation. The present study was carried out with an aim to compare the in-vitro antioxidant activity of these local green leafy vegetables and to explore the most suitable drying method for GLVs so as to retain a higher percentage of antioxidants in the vegetables. The five commonly consumed green leafy vegetables (GLVs) of Maharashtra viz., Amaranthus caudatus L. (Lal math), Trigonella foenum-graceum L. (fenugreek), Spinacia oleracea L. (spinach), Anethum graveolens L. (shepu) and Mentha arvensis L. were selected to compare the in-vitro antioxidant activity of these local green leafy vegetables (GLVs) and to explore the most suitable drying method for GLVs so as to retain a higher percentage of antioxidants in the vegetables. Dehydration protocol was assessed employing different treatments including drying in the sun, shade, and hot air oven. Based on the present study, that sun-drying is the most effective method for long-term preservation of all GLVs except Amaranthus caudatus where oven-dried samples showed maximum results. Since the sun-dried extracts show better activity of phytochemicals (flavanoids, chlorophyll, caroenoids and phenolic componds) as compared to the oven-dried ones. The sun-dried extracts of vegetables like Spinacia oleracea, Peucedanum graveolens and Mentha arvensis, Trigonella foenum-graceum showed higher scavenging activity than their oven-dried counterparts (through the DPPH assay and reducing power assay).
Health benefits
Present data suggests that the greater consumption of green leafy vegetables (GLVs) may have potential health benefits due to their antioxidant potential. Based on the present data, we may conclude that sun-drying is the most effective method for long-term preservation of Spinacia oleracea, Mentha arvensis. Trigonella foenum-graceum L. and Anethum graveolens, since the sun-dried extracts show higher amount of phytochemicals as compared to the oven- dried ones. The possible cause for this may be that oven-drying leads to an uneven loss of polyphenolic compounds or rapidly inactivates polyphenol oxidases present in plant materials by absorbing the water molecule through microwave energy. Heating treatment not only deactivates enzymes, but also degrades phytochemicals and some phenolic compounds. Antioxidant activity correlated significantly and positively with total phenolics ((R2 = 0.83), P < 0.05) while there was no linear correlation between total antioxidant activity and reducing power (R2 = -0.53) neither between reducing power and total phenolic content (R2 = -0.20). The results indicate that reducing power does not fully characterise the antioxidant activity, GLVs containing high phenolics provide a source of dietary anti-oxidants in addition to imparting flavour to the food.
Evidence
This study provided some essential further evidence on this point based on the reported data and mechanisms underlying the antioxidant functions as well as the anodic oxidation of phenolic antioxidants, indicating that further consideration and investigation should be made before reducing power are used as the absolute measure of antioxidant activity. This investigation clearly explains that the drying process may result in high or low levels of the phytochemicals depending on the type of phenolic compounds present in the plant material and their location in the cell. A more detailed study is required to elucidate these results for additional clarification and better understanding of the health benefits of these phytochemical-containing green leafy vegetables.
Dill (Shepu)
QUICK FACTS
Family: Apiaceae (Umbelliferae)
Latin Name: Anethum graveolens L.
• In the food industry dill is primarily used for making dill pickles.
• The essential oil of dill is also used by the food industry for flavoring and as an ingredient in liqueurs.
• Dill weed, seed, and oil are frequently added to baked goods, snacks, condiments, and meat products.
• The fragrance industry makes much use of dill essential oil to produce soaps, perfumes, detergents, creams, and lotions. The general home cook most often uses dill in two forms: dill seed and dill weed.
Mint (Podina)
QUICK FACTS
Family: Lamiaceae (Umbelliferae)
Latin Name: Mentha arvensis L.
• It is used as a carminative and an expectorant.
• For treatment of headaches, rhinitis, cough sore throat, colic and vomiting.
• It serves as a good blood cleanser, since it is antiseptic and anti-bacterial.
• Mint plays a significant role in alleviating swollen gums, mouth ulcers and toothaches.
• The decoction and infusion of its leaves and stems helps in fever, stomachaches, dysmenorrheal and diuresis.
• Fresh leaves of mint are crushed and sniffed for dizziness.
Spinach (Palak)
QUICK FACTS
Family: Amaranthaceae
Latin Name: Spinacia oleracea L.
• Spinach is extremely rich in antioxidants.
• Natural source of iron can be used to treat anaemia and improve blood quality, strengthen heart muscle and lower the risks of heart attack.
• Spinach can be used as natural diuretic to treat urinary disorders like cystitis and others.
• For treatment of respiratory problems like coughs, bronchitis, asthma and so on.
• Spinach juice can be used to strengthen bones, prevent osteoporosis and help in improving dental health because of high content of calcium.
• Spinach can assist in strengthening the immune system.
Fenugreek (Methi)
QUICK FACTS
Family: Fabaceae
Latin Name: Trigonella foenum-graceum L.
• Regular use of fenugreek helps keep the body clean and healthy.
• The leaves of fenugreek are considered aromatic, cooling and a mild laxative.
• The seeds have soothing effect on the skin and mucous membranes, relieve irritation of the skin, and alleviate swelling and pain.
• The seeds and leaves of fenugreek are carminative, demulcent, deobstruent, emollient, expectorant, febrifuge, galactogogue, hypoglycaemic, laxative, parasiticide, restorative, uterine tonic, anti-inflammatory, antitumor, and anti-diabetic activity found in seeds.
Amaranthus (Lalmath)
QUICK FACTS
Family: Amaranthaceae
Latin Name: Amaranthus cruentus L.
• Leaves - cooked as spinach.
• The mild-flavoured leaves are rich in vitamins and minerals.
• Seed - very small but easy to harvest and very nutritious. They are eaten cooked or ground into a powder and used for making cakes etc.
• They can also be sprouted and used in salads.
• The flowers are used as a food colouring in ceremonial maize bread.
• Diuretic and laxative (leaves).
(The writer is assistant professor, department of botany and biotechnology, R D National and W A Science College, affiliated to University of Mumbai. She can be reached at monabansal@gmail.com)
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