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T. Nihal, Y. Ferdasari and V. Sedat, “The Effect of Cooking Methods in Total Phenolics and Antioxidant Activity of Selected Green Vegetables,” Food Chemistry, Vol. 93, No. 4, 2005, pp. 713-718. doi:10.1016/j.foodchem.2004.12.038

has been cited by the following article:

• TITLE: Antioxidant Contents (Vitamin C) of Raw and Blanched Different Fresh Vegetable Samples

  AUTHORS: Oluwafunmilayo O. Olayinka, Ajibola M. Kareem, Isaac B. Ariyo, Stephen K. Omotugba, Adedayo O. Oyebanji

  KEYWORDS: Spinach; Blanching and Antioxidant Contents

  JOURNAL NAME: Food and Nutrition Sciences, Vol.3 No.1, January 17, 2012

  ABSTRACT: The study was aimed to determine the antioxidant contents and the effect of different blanching times (5 min, 10 min, 15 min and 20 min) on antioxidant contents of three different selected fresh vegetables. Three different types of vegeta- ble were used namely Amaranthus specie locally known as spinach, namely “tete”, (Celosia argentea), soko, (Solonum nodifiorum) and odu, (Telfeira occidentalis) were analyzed for their antioxidant contents. The analysis revealed that raw vegetables have the highest amount of antioxidant contents. Telferia occidentalis had the highest antioxidant content followed by Solonum nodifiorum. It was observed that blanching time had an adverse effect on the antioxidant contents of the blanched vegetables. The antioxidant contents of tete, soko and odu were significantly decreased (p