Effect of Common Cooking and Drying Methods on Phytochemical and Antioxidant Properties of Identified Using Liquid Chromatography-Mass Spectrometry (LC-MS).

In this study, Corchorus olitorius leaves were subjected to different thermal treatments (blanching, boiling, drying, frying, and steaming) and analyzed, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity. Furthermore, Fourier transform infrared spectroscopy (FTIR) was used to identify functional groups, while metabolites were identified with LC-MC. The TPC and antioxidant activity of C.