Effect of boiling and microwave cooking on nutritional, anti-nutritional and toxicity of wild edible plants of North-Eastern region in India

  • Tapan Seal Plant Chemistry Department Botanical Survey of India AJC Bose Indian Botanic Garden Shibpur, Howrah, West Bengal INDIA

Abstract

Objective : The target of this appraisal was to explore the impacts of various cooking techniques, for example, boiling and microwave cooking on nutritional, antinutritional, minerals content and in vitro toxicity of ten wild consumable plants viz. Zanthoxylum acanthopodium, Viburnum foetidum, Houttuynia cordata, Sonchus arvensis, Oenanthe linearis, Perilla ocymoides, Clerodendrum colebrookianum, Solanum gilo, Solanum kurzii, Potentilla lineata, widely consumed by the common individuals of North-Eastern area in India. Method : The proximate parameters like ash, moisture, protein, fat, fibre, carbohydrate, energy content,  minerals viz. sodium, calcium, potassium, iron, magnesium, manganese, copper, zinc and antinutritional parameters like oxalate, phytate, tannin, saponin, cyanogenic glycoside content were evaluated in the selected wild edible plants using standard food analysis techniques. In vitro haemolytic toxicity of aqueous extracts (100, 300 and 500µg/cc)  of ten wild palatable plants was done with the blood samples were gathered from healthy rat, mixed with EDTA and centrifuged at 5,000 rpm for five minutes. The 10 % erythrocyte suspension was set up in sterile Phosphate buffer saline (PBS, pH 7.4) for haemolytic examination. The genotoxic potential, of the concentrates were assessed by single-cell gel electrophoresis comet test. Cytotoxicity studies were evaluated with fresh goat livers procured from local market were perfused in PBS (pH 7.4) with collagenase and the liver was then minced in minute pieces and cells were isolated utilizing cell strainer. Results : Both cooking medications diminished the congregations of ash, fat, minerals, antinutritional parts and destructive nature of the consumable plants while the carbohydrate and fiber substance were expanded. The protein focuses in the wild edibles were expanded fundamentally (P < 0.05) in the range from 1.26 to 10.45% on microwave cooking while the indistinguishable were exhausted in the range out of 2.20 to11.55% on boiling treatment. The microwaves cooking demonstrated lesser misfortunes in minerals in the consumable plants than those cooked by frothing. The microwave cooking also caused the colossal rot (P < 0.05) of antinutritional parameters and damaging tendency to a more significant degree than the sputtering medications of the wild edibles.


Conclusion : Therefore, the outcomes uncovered that microwaving of appealing plants could be prescribed to expand the supporting quality and diminishing the fat, threatening to dietary structure and lethality. The toxicity assessment of the consumable plants at cell and genomic level showed that these are harmless to consume.

Keywords: Key words : Wild edible plants ; Nutritive : Minerals; Antinutritional; Toxicity ; Effect of cooking

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Author Biography

Tapan Seal, Plant Chemistry Department Botanical Survey of India AJC Bose Indian Botanic Garden Shibpur, Howrah, West Bengal INDIA

Scientist 'C'

Plant Chemistry Department

Botanical Survey of India

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Seal, T. “Effect of Boiling and Microwave Cooking on Nutritional, Anti-Nutritional and Toxicity of Wild Edible Plants of North-Eastern Region in India”. International Journal of Pharmacy and Pharmaceutical Sciences, Vol. 12, no. 11, Sept. 2020, https://innovareacademics.in/journals/index.php/ijpps/article/view/38892.
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