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Food Science and Biotechnology

, Volume 27, Issue 2, pp 333–342 | Cite as

Effect of different cooking methods on the content of vitamins and true retention in selected vegetables

  • Seongeung Lee
  • Youngmin Choi
  • Heon Sang Jeong
  • Junsoo Lee
  • Jeehye Sung
Article
  • 215 Downloads

Abstract

This study evaluated the effect of different cooking methods including blanching, boiling, microwaving and steaming on the content of vitamins in vegetables. True retention was estimated using the yield expressed as a ratio of the weight of the cooked sample to the weight of the raw sample. The retention of vitamin C ranged from 0.0 to 91.1% for all cooked samples. Generally, higher retention of vitamin C was observed after microwaving with the lowest retention recorded after boiling. Cooked vegetables were occasionally higher contents of fat-soluble vitamins, including α-tocopherol and β-carotene, than that of their fresh counterparts, but it depends on the type of vegetables. Microwave cooking caused the greatest loss of vitamin K in crown daisy and mallow; in contrast, it caused the least loss of vitamin K in spinach and chard. Cooking may cause changes to the contents of vitamins, but it depends on vegetables and cooking processes.

Keywords

Vegetables Cooking Retention Vitamins 

Notes

Acknowledgements

This study was supported by the Rural Development Administration (Project Number PJ010838).

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2017

Authors and Affiliations

  • Seongeung Lee
    • 1
  • Youngmin Choi
    • 2
  • Heon Sang Jeong
    • 1
  • Junsoo Lee
    • 1
  • Jeehye Sung
    • 1
  1. 1.Division of Food and Animal Sciences, College of Agriculture, Life, and Environmental SciencesChungbuk National UniversityCheongjuKorea
  2. 2.National Academy of Agricultural Science, Rural Development AdministrationJeonjuKorea

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