Serijske publikacije (ISSN)

Influence of Processing on Antioxidant Activity and Phenolic Content of Swiss Chard (Beta vulgaris L. subsp. cicla)

Swiss chard (Beta vulgaris L. subsp. cicla) is a valuable source of various bioactive compounds and is widely used in human nutrition, particularly in Mediterranean diets. The edible leaves and stems are commonly consumed in traditional cuisine. The aim of this study was to evaluate the effect of different food processing treatments on the total phenolic content and antioxidant activity of Swiss chard using two extraction methods. Total phenolic content of raw, boiled, and frozen Swiss chard samples was determined by the Folin–Ciocalteu method. Antioxidant activity was assessed using ABTS radical scavenging capacity and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The highest phenolic content and antioxidant activity were recorded in raw Swiss chard extracts (34.47 ± 3.67 mg GAE/g DW). Both freezing and boiling resulted in a comparable reduction in total phenolic content of the investigated samples. Antioxidant activity was not significantly affected by boiling, whereas freezing led to a noticeable decrease in antioxidant activity of Swiss chard.

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