Impact of Cooking on Nutritional Contents of Kenger in Terms of Antioxidants

This study assesses how cooking methods (boiling and stir-frying) affect the antioxidant activity, phenolic compounds, and vitamin C content of Gundelia tournefortii (kenger). Results show significant reductions in fumaric and vanillic acids and minor decreases in vitamin C with both methods. Boiling decreases antioxidant activity, while stir-frying enhances it at higher concentrations due to chemical changes during cooking. The findings highlight the importance of cooking methods in retaining kenger's nutritional and health-promoting properties.