Phenolic profile, physicochemical properties and antioxidant activities of blanching water obtained from some green leafy vegetables

Blanching water has been a waste in different households and carries the leached-out nutrients from fruits and vegetables. This study uncovers the potential benefits of blanching water, a byproduct often discarded as waste, from some green leafy vegetables. The blanching was carried out with a blancher. The pH, Total Titratable Acidity (TTA), Total Soluble Solids (TSS), vitamin C, Total Phenolic Content (TPC), antioxidant activities, colour and phenolic profile of the blanching water obtained from the green leafy vegetables were determined using standard procedures at 0, 3 and 5 minutes interval. The blanching water's pH significantly decreased (p< 0.05) by 30 – 39%), while TTA, TSS, and vitamin C contents increased significantly (p <0.05) by 320-556%, 54- 300% and 2000 – 15500 % respectively) with the blanching time with the highest increase occurring at 3 min for Vitamin C. Similarly, there were significant increases (p>0.05) in the total phenolic content (TPC), antioxidant activities, colour intensity, and phenolic profile of the blanching water as the blanching time increased. The increase in all the physicochemical properties, TPC, antioxidant activities, and phenolic profile of the blanching water makes the water a potential ingredient for the formulation of functional drinks, offering a new and sustainable approach to food waste management.