International Journal of Food Science and Nutrition

Authors
Vazhayil Saipriya, Arumugam Abirami, Archana Krishnan, Perumal Siddhuraju

Abstract
The present study is designed to investigate the effect of the domestic cooking (boiling)on bioactive molecules extracted using aqueous acetone and methanol from edible parts of raw and boiled rhizomes of Maranta arudinaceae and Curcuma amada Roxb and the change in biochemical composition when it was subjected to hydrothermal processing was determined by In vitro antioxidant activities. The present investigation indicates that the processed sample of acetone extract was more effective in extraction of bioactive compounds than the raw sample of both the extract. The results illustrated that these perennial herbs offer considerable potential as functional food ingredients owing to the presence of excellent source of starch and fibres, minerals and trace minerals, phenolic compounds etc, which produce different biological activities and also to their high antioxidant capacity. The proper conservation of these underutilized rhizomes in their natural habitat will improve the biodiversity enrichment of these rhizomes and consumption of it minimizes the degenerative diseases.