Effect of Cooking Regime on the Antioxidant  Content of Cabbage, Cucumber and Spinach

Shaibu Christopher Ojomugbokenyode, Bika Shadrach

Department of Biochemistry Federal University Wukari, Nigeria

Correspondence: Shaibu Christopher O. Department of Biochemistry Federal University Wukari, Nigeria.

Received: December 28, 2025                                  Published: March 11, 2026

Citation: Ojomugbokenyode SC. Effect of Cooking Regime on the Antioxidant  Content of Cabbage, Cucumber and Spinach. AOJ Emerg and Int Med. 2026;1(3):58–67.

Copyright: ©2026 Ojomugbokenyode SC. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and build upon your work non-commercially.

Abstract

Fruits and vegetables have been reported to be good sources of antioxidants which are very essential in the management and prevention of free radical or reactive oxygen species related illnesses. However, there are concerns on how these foods should be prepared in order to retain their nutritive value. The effect of cooking time and method on the antioxidant content of cabbage, cucumber and spinach was studied. Raw samples of cabbage, cucumber and spinach were washed and cut into pieces. The samples were then cooked by microwaving for 1, 3 and 5 minutes. They were also cooked by steaming and boiling for 2, 5 and 10 minutes. The water-soluble antioxidant content of the raw cabbage, cucumber and spinach was found to be 1.605mg/100ml, 1.161mg/100ml and 2.085mg/100ml respectively. The total phenolic content of the raw sample was found to be 1.259 mgGAE/g, 1.232mgGAE/gand 1.124mgGAE/g for cabbage, cucumber and spinach respectively while the total flavonoid content of the raw samples was found to be 0.111 mgQE/g, 0.108 mgQE/g and 0.108 mgQE/g for cabbage, cucumber and spinach respectively. Cooking method and time had effects on the antioxidant content of the samples. Microwaving and boiling both reduced antioxidant content of all samples with increase in time when compared to the unprocessed samples. Steaming, however, showed an increase in the antioxidant content of spinach and cucumber when compared to the unprocessed samples. Steaming spinach and cucumber for 2 minutes gave the highest antioxidant capacity. Highest antioxidant content of cabbage was shown by the unprocessed samples. However, steaming cabbage for 5 minutes gave the highest antioxidant capacity.This study shows that processing has an effect on the antioxidant content of these vegetables and steaming may be considered as a method of choice for processing these vegetables when antioxidant property is in view.

Keywords: Antioxidant, flavonoid, phenolic, microwaving, steaming and boiling

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