Effect of different cooking methods on retention of antioxidant activity of bioactive compounds of fox nut (Euryale ferox) seeds incorporated in chicken meat bites

The aim of this study was to elucidate the effect of different cooking methods on the retention of antioxidant activity (AOA) of bioactive compounds of processed fox nut seeds (Makhana) incorporated in chicken meat bites. A total four treatments were assigned (i) steaming (T1); (ii) microwave cooking (T2); (iii) baking (T3); and (iv) microwave + convection cooking (T4). All samples contained makhana powder @ 1.0% along with other seasonings as per standard formulation. Results indicated that the bioactive compounds analyzed were in general much higher in T2 than that found in T4>T1>T3. T2 samples contained total flavonoids, β-carotene, α-tocopherol acetate and Vit-C of 87.44, 16.18, 10.66, 2.08 μg/g, respectively. Gallic acid (47.68 μg/g) and reutin (28.18 μg/g) contents were also highest in T2. Greatest antioxidant activity (AOA) was found in T2 samples though extracts from other samples were also showed very good antioxidant activity on ABTS+, DPPH and superoxide anion scavenging assays. TBARS, FFA contents and peroxides formation were lowest in T2 samples. In respect to sensory attributes, it was better maintained for T1 sample. Finally, it was concluded that though microwave cooking retained major bioactive compounds and exerted potent AOA, but products processed employing steam cooking shown to have better sensory quality.