Effects of cooking and drying on phenolic compounds and antioxidant activity of African green leafy vegetables

Phenolic compounds play a significant role in our diets due to their proposed health benefits in the human body. Their presence in plants has therefore led to the increase in recognition of underutilized African green leafy vegetables (ALVs) as vital contributors to the food supply, which in itself is a component of food security in Africa. However, most ALVs are cooked prior to consumption or dried for preservation purposes. Cooking and drying of ALVs may induce chemical and physical changes to ALVs, thus affecting their phenolic composition and resultant health promoting properties. This review, therefore, aims to elucidate the several effects exerted upon ALV’s phenolic composition and antioxidant activity as a result of cooking and drying as well as a brief discussion on the health benefits correlated with ALV consumption.