Effect of cooking on total phenol, total flavonoids and DPPH free radical scavenging potential of Plectranthus amboinicus
Aabha Bhave and Sumita Dasgupta
Most leafy vegetables undergo cooking before consumption. Therefore, this study was conducted to evaluate the effect of cooking on total phenolics, total flavonoids and DPPH free radical scavenging potential. Plant phenolics and flavonoids play a great role in scavenging free radicals in the body and act as antioxidants. Thus their determination is sometimes needed. Plectranthus amboinicus is a commonly available medicinal herb in India. Plectranthus amboinicus is an edible, nutritive plant. Comparative studies on total phenol, total flavonoid, and DPPH free radical scavenging potential was carried out on raw and cooked extracted of P. amboinicus. The result indicates cooking enhances the antioxidant properties of Plectranthus amboinicus.