Impact of cooking methods on folates, ascorbic acid and lutein in green beans ( Phaseolus vulgaris ) and spinach ( Spinacea oleracea )

Impact of cooking methods on folates, ascorbic acid and lutein in green beans ( Phaseolus... Folates, ascorbic acid (vitamin C) and lutein (antioxidant carotenoid) concentrations were determined after cooking (boiling and steaming) fresh, frozen and canned green beans ( Phaseolus vulgaris ) and spinach ( Spinacea oleracea ). The aim of this study was to qualify and quantify the loss of water soluble (folates and ascorbic acid) and lipid soluble (lutein) micronutrients in the cooked products and liquids and the canning liquor. In canned products, folates were found in the canning liquor. Boiling regardless of product reduced plant tissue folates and ascorbic acid but not lutein concentrations. Loss of folates during boiling occurred due to leaching (diffusion) and ascorbic acid due to temperature (heating). Steaming reduced ascorbic acid but not folate or lutein concentrations. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png LWT - Food Science and Technology Elsevier

Impact of cooking methods on folates, ascorbic acid and lutein in green beans ( Phaseolus vulgaris ) and spinach ( Spinacea oleracea )

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Publisher
Elsevier
Copyright
Copyright © 2012 Elsevier Ltd
ISSN
0023-6438
DOI
10.1016/j.lwt.2012.06.017
Publisher site
See Article on Publisher Site

Abstract

Folates, ascorbic acid (vitamin C) and lutein (antioxidant carotenoid) concentrations were determined after cooking (boiling and steaming) fresh, frozen and canned green beans ( Phaseolus vulgaris ) and spinach ( Spinacea oleracea ). The aim of this study was to qualify and quantify the loss of water soluble (folates and ascorbic acid) and lipid soluble (lutein) micronutrients in the cooked products and liquids and the canning liquor. In canned products, folates were found in the canning liquor. Boiling regardless of product reduced plant tissue folates and ascorbic acid but not lutein concentrations. Loss of folates during boiling occurred due to leaching (diffusion) and ascorbic acid due to temperature (heating). Steaming reduced ascorbic acid but not folate or lutein concentrations.

Journal

LWT - Food Science and TechnologyElsevier

Published: Dec 1, 2012

References