Effect of Cooking on Primary Metabolites of Plectranthus amboinicus (Indian Borage)

Publication Date : 06/07/2018

DOI : 10.22623/IJAPSA.2018.4029.JVAWA

Author(s) :

Aabha Bhave , Sumita Dasgupta.

Volume/Issue :
Volume 4
Issue 6
(07 - 2018)

Abstract :

Primary metabolites are vital for plant growth and many of them are pharmacologically active metabolites which can be use as antipsychotic drugs. Plectranthus amboinicus is an edible, nutritive plant and it is known to possess antimicrobial, antiepileptic and antioxidant properties. Cooking is a common practice to consume different leafy vegetables. Laboratory evaluations were made to assess the study of primary metabolites (Reducing sugar, protein, ascorbic acid) of P. amboinicus in raw and cooked samples. The result showed the difference in content of reducing sugar, protein, ascorbic acid in comparison of raw sample with cooked sample. Key words: Primary metabolites, reducing sugar, protein, ascorbic acid, P. amboinicus.

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