Porridges made incorporating herbal extracts are a good source of antioxidants due to the presence of phenolic and other free radical scavenging compounds. - GreenMedInfo Summary
Antioxidant potential of green leafy porridges.
Ceylon Med J. 2014 Mar ;59(1):4-8. PMID: 24682189
S P A S Senadheera
OBJECTIVES: To evaluate the antioxidant potential of porridges (kola kenda) made incorporating herbs.
DESIGN: Experimental study. Main outcome measures Total phenolic content was estimated by Folin Ciocalteau method (GAEmg/g(FW) and the antioxidant potential by ABTS free radical scavenging activity (TEAC(μg)/100g (FW).
RESULTS: Total phenolics and antioxidant potentials of porridges ranged from 5-73 TEAC(μg) /100g and 0.9- 34.2 GAEg/100g respectively. Significantly high (p ≤ 0.05) total phenolic contents were observed in C. auriculata ("Ranawara") [342 GAE mg/g (FW)] and in M. koenigii ("Karapincha") [199 GAEmg/g(FW)]. The highest antioxidant effect was in C. auriculata ("Ranawara") [73 TEAC(μg)/100g(FW)] followed by M. koenigi ("Karapincha") [26 TEAC(μg)/100g (FW)] and C. ternatea ("Ela Katarolu") [24 TEAC(μg)/100g (FW)]. Lowest antioxidant effect was in porridges made with rice and coconut milk both of which had comparable values. A positive correlation (correlation coefficient>0.8) between total phenolics and the antioxidant potential was observed for all porridges except for Asparagus racemosus (Haathawariya) porridge which had a high antioxidant potential with a low phenolic content.
CONCLUSIONS: This study provides evidence that green leafy porridges are a good source of antioxidants in addition to their reported low glycaemic indices.
