Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables

Bureau, Sylvie; Mouhoubi, Sonia; Touloumet, Line; Garcia, Caroline; Moreau, Florie; Bédouet, Valérie; Renard, Catherine M.G.C.

doi:10.1016/j.lwt.2015.06.016

Cited by 58 publications

(60 citation statements)

References 29 publications

(52 reference statements)

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“…Full circles represent folate content obtained by microbiological assay; empty circles represent folate content obtained by HPLC with fluorimetric or MS‐MS detection; triangles represent folate content obtained by SIDA with LC‐MS/MS detection; squares represent folate content obtained by radio protein binding assay. Data were extracted from: DeSouza and Eitenmiller (); Dang and others (); Ndaw and others (); McKillop and others (); Melse‐Boonstra and others (); Strålsjö and others (, 2003); Freisleben and others (); Iwatani and others (); Jastrebova and others (); Puupponen‐Pimiä and others (); Yon and Hyun ; Jagerstad and others ; Phillips and others ; Stea and others ; Rychlik and others ; Devi and others ; Holasova and others ; Iniesta and others ; Munyaka and others ; Delchier and others , ; Moreiras and others 2013; Ringling and Rychlik ; Wang and others ; Bureau and others ; Fajardo and others ; Tyagi and others ; USDA Food Nutrient Database, and our own results.…”

Section: Folate Content In Raw and Processed Fruits And Vegetablesmentioning

confidence: 99%

“…Decrease in concentration during boiling varies from 25% for green peas to 70% for chickpeas, but we can suppose that for chickpeas some of this may be due to dilution caused by water intake. Maximum losses during blanching are observed for spinach, with an average decrease in concentration of 50% or 95% for hashed spinach, whereas steaming and microwave heating involve no folate losses (Bureau and others ).…”

Section: Impact Of Fruit and Vegetable Processing On Folate Contentsmentioning

confidence: 99%

“…Lozenges represent folate content obtained by LC coupled to electrochemical detection. Data are extracted from: Klein and others ; DeSouza and Eitenmiller ; White ; Dang ; McKillop and others ; Jastrebova and others ; Puupponen‐Pimiä and others ; Strålsjö and others ; Yon and Hyun ; Jagerstad and others ; Phillips and others ; Stea and others ; Rychlik and others ; Devi and others ; Munyaka and others ; Delchier and others ; Delchier and others ; Wang and others ; Bureau and others ; USDA Food Nutrient Database, and our own results. Data are expressed in μg/100 g of fresh weight, except for data with § which are expressed as dry matter.…”

Section: Impact Of Fruit and Vegetable Processing On Folate Contentsmentioning

confidence: 99%

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Folates in Fruits and Vegetables: Contents, Processing, and Stability

Delchier¹,

Herbig

Rychlik³

et al. 2016

Comp Rev Food Sci Food Safe

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Folates play a key role in human one-carbon metabolism and are provided by food. It is well established that folates are beneficial in the prevention of neural tube defects and cardiovascular and neurodegenerative diseases. Fruits and vegetables, and especially green vegetables, are the main sources of folates. In parallel, fruits and vegetables, with high contents of folates, are mostly consumed after processing, such as, canning, freezing, or home-cooking, which involve folate losses during their preparation. Hence, it is important to know the percentage of folate losses during processing and, moreover, the mechanisms underlying those losses. The current knowledge on folate losses from fruit and vegetables are presented in this review. They depend on the nature of the respective fruit or vegetable and the respective treatment. For example, steaming involves almost no folate losses in contrast to boiling. Two main mechanisms are involved in folate losses: (i) leaching into the surrounding liquid and (ii) oxidation during heat treatment, the latter of which depending on the nature of the vitamer considered. In this respect, a vitamer stability decreases in the order starting from folic acid followed by 5-HCO-H 4 folate, 5-CH 3 -H 4 folate, and, finally, H 4 folate. Further studies are required, especially on the diffusion of the vitamers in real foods and on the determination of folate degradation products.

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Section: Folate Content In Raw and Processed Fruits And Vegetablesmentioning

confidence: 99%

Section: Impact Of Fruit and Vegetable Processing On Folate Contentsmentioning

confidence: 99%

Section: Impact Of Fruit and Vegetable Processing On Folate Contentsmentioning

confidence: 99%

See 1 more Smart Citation

Folates in Fruits and Vegetables: Contents, Processing, and Stability

Delchier¹,

Herbig

Rychlik³

et al. 2016

Comp Rev Food Sci Food Safe

Self Cite

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“…Conventional boiling, microwave and steam cooking methods were adopted to cook the vegetable [12]. In all cooking methods, 500 g of each vegetable was taken.…”

Section: Cooking Methodsmentioning

confidence: 99%

“…Even minor thermal treatments, like blanching exert detrimental effects on functional constituents [12]. Cookery methods initiate substantial alteration in natural composition, manipulation in chemical concentration and bio-accessibility of bioactive component in vegetables.…”

Section: Introductionmentioning

confidence: 99%

Impression of Instinctive Cookery Methods along with Altered Processing Time on the Potential Antioxidants, Color, Texture, Vitamin C and β-Carotene of Selected Vegetables

M¹,

Mr²,

Rakha³

et al. 2017

J Food Process Technol

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In the current millennium, consumers are becoming more conscious about their dietary patterns with special concern to nutrient retention during cooking methods. There is a need to assess the most convenient and nutritionally better thermal cooking method which causes the least nutrient abuse. The current study investigated the consequence of three cookery methods viz. conventional boiling, steaming and microwave cooking on the physical parameters, β-carotene, vitamin C, total phenolic contents (TPC), total flavonoid contents (TFC) and antioxidant activity (DPPH%) of the particular vegetables. Results revealed that both cooking methods and length of time exerted positive and negative influence on nutritional composition of vegetables. L*, a* and b* values decreased in all samples. In texture analysis, highest force N (Newton) determined in control and microwave cooked samples followed by steaming and boiled samples. Cooking of vegetable by microwaving had the maximum retention for vitamin C, TPC and DPPH% after control. While, ß-carotene contents increased in microwave cooking than control. Total flavonoid contents were tending to a decreasing trend in all cooking methods but highest contents were retained in boiling cooking. Amongst the three cookery methods adopted, microwave cooking method emerged as the most appropriate method in terms of retention of nutrients in vegetables.

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Effects of different thermal processing methods on amino acid, fatty acid, and volatile flavor substance contents of Aohan millet (Golden seedling millet)

Cheng,

Qu,

Yun

et al. 2024

Food Science & Nutrition

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Aohan millet has been cultivated for 8000 years and has rich nutritional value, such as high‐quality fatty acids and amino acids. Thermal processing is a conventional approach to food preparation. However, the effect of thermal processing on the formation of flavor substances in millet has not been clarified. Therefore, in this study, the effects of three different thermal processing techniques, namely, steaming, stir‐frying, and puffing, on the amino acids, fatty acids, and volatile flavor substances of Aohan millet were investigated using high‐speed automatic amino acid analyzer, headspace solid‐phase microextraction method, combined with gas chromatography–mass spectrometry (HS‐SPME/GC–MS) and gas chromatography (GC) with Aohan millet from Inner Mongolia as the raw material. All three thermal processing methods notably reduced the levels of protein, starch, polyphenols, and flavonoids in Aohan millet when compared to the raw millet (p < .05). Amino acid and fatty acid contents demonstrated an increase in fried and puffed millet relative to steamed millet, with notable distinctions in amino acid and fatty acid contents between these two groups. Following the steaming process, there was a significant increase in the flavor compounds of Aohan millet, rising from 53 to 80, while this increase was not observed in the other two groups. The correlation analysis suggested that the formation of flavor compounds was predominantly influenced by the types and levels of amino acids. The study suggested that different heat treatments affected the amino acid, fatty acid, and more significantly flavor material content and composition of Aohan millet. In conclusion, steaming treatment could retain more nutrients and richer flavor substances; while puffing treatment would enhance amino acid and fatty acid content, which provides a fundamental basis for scientifically guided processing and rational culinary application of Aohan millet.

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Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables

Cited by 58 publications

References 29 publications

Folates in Fruits and Vegetables: Contents, Processing, and Stability

Folates in Fruits and Vegetables: Contents, Processing, and Stability

Impression of Instinctive Cookery Methods along with Altered Processing Time on the Potential Antioxidants, Color, Texture, Vitamin C and β-Carotene of Selected Vegetables

Effects of different thermal processing methods on amino acid, fatty acid, and volatile flavor substance contents of Aohan millet (Golden seedling millet)

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