The Effect SmartSalt® Has on Bioactive Compounds When Added During Cooking.

Background: The potential of antioxidants to decrease the risk of developing chronic diseases including cancer, cardiovascular disease, diabetes, Alzheimer's disease, cataracts, and age-related functional decline is well documented and it is important to be able to measure antioxidant activity to ensure these are not destroyed in the cooking process. There is a dearth of research investigating salt and its ability to stop the loss of antioxidants during cooking. The aim of this study was, therefore, to investigate the effect of SmartSalt® during cooking upon the levels of bioactive compounds found in spinach. Methods: Fresh spinach was prepared through the act of boiling. Four salt variables were used in cooking water; these were no salt, 1g table salt, 1g LoSalt, and 1g SmartSalt®. This was conducted on three separate occasions. The resulting cooked spinach and cooking water samples were subjected to laboratory analysis in order to determine their levels of antioxidant activity, total phenolics, chlorophyll A and B, and total carotenoids. These results then underwent analysis by one-way ANOVA to determine whether SmartSalt® had a significant effect on the retention of these bioactive compounds during cooking in comparison to the other salt variables. Results: Only one significant difference was found between cooking with SmartSalt® and cooking with any other salt variable. SmartSalt® retained a significantly less level of antioxidant activity than cooking with table salt (p=0.026). Conclusions: SmartSalt® only significantly changed the retention of the spinaches' bioactive compounds in one instance and it had a negative effect. SmartSalt® however is a healthier alternative to regular table salt, which is essential to help fight the risk of stroke and coronary heart disease. With further research, and modification of this study's design based on its limitations, the full benefit of smart salt could be discovered Key Words: SmartSalt®, Sodium, Antioxidant, Chlorophyll, Phytonutrients.bsc_appunpub2679_ethesesunpu