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

Lee, Seongeung; Choi, Yearn–Ik; Jeong, Heon Sang; Sung, Jeehye

doi:10.1007/s10068-017-0281-1

Cited by 118 publications

(135 citation statements)

References 33 publications

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“…Vitamin B 12 contents were determined according to the method of a previous study (Marley et al, 2009). The amount of ascorbic acid was measured according to the method of Lee et al (2018). The determination of ergosterol (vitamin D 2 ) content was followed by the method of Shao et al (2010).…”

Section: Methodsmentioning

confidence: 99%

Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (<i>Lentinula edodes</i>)

Lee

Choi

et al. 2019

FSTR

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This study investigated the effect of cooking methods including steaming, blanching, microwaving, boiling, and roasting on the true retention of minerals, vitamins, and bioactive compounds in shiitake mushrooms (Lentinus edodes). The proximate composition significantly decreased after cooking. In general, the true retentions of minerals were lowest in the boiled samples. Microwaved and roasted samples showed higher true retentions of minerals than other cooking methods. Boiling resulted in the lowest true retention levels of vitamins and bioactive compounds, while roasting resulted in the higher true retention values. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2ʼ-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities of blanched, boiled, and steamed samples decreased compared with the activities of the raw samples. However, the antioxidant activities of microwaved and roasted samples were maintained or increased. These results suggest that cooking causes changes in nutritional content that are dependent on the type of cooking method. In addition, when estimating the dietary intake of nutrients in the future, nutrient retention should be taken into consideration.

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Section: Methodsmentioning

confidence: 99%

Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (<i>Lentinula edodes</i>)

Lee

Choi

et al. 2019

FSTR

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“…The lowest levels of tocopherols were detected in Twin-Antistress supplemented Viroflay samples, both in water-holding (γ-tocopherol; 0.58 ± 0.02 mg/100 g dw) and normal irrigation regime (α and total tocopherols; 3.21 ± 0.02 and 3.92 ± 0.02 mg/100 g dw, respectively). Although α-tocopherol has been already reported in spinach leaves [51,52], to the best of our knowledge, the effect of biostimulants application on tocopherols content in spinach plants and leafy vegetables in general has not been previously assessed. Moreover, the overall increase of αand total tocopherols under water-holding conditions is associated with the plant defense mechanisms against abiotic stressors [53,54] and stress recovery processes [55].…”

Section: Tocopherolsmentioning

confidence: 97%

The Effects of Biostimulants, Biofertilizers and Water-Stress on Nutritional Value and Chemical Composition of Two Spinach Genotypes (Spinacia oleracea L.)

et al. 2019

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In the present study, the effect of biostimulants application on the nutritional quality and bioactive properties of spinach cultivated in protected environment under water stress conditions was evaluated. For this purpose, four commercially available biostimulant products (Megafol (MEG), Aminovert (AM), Veramin Ca (V), Twin Antistress (TA), and two spinach genotypes (Fuji F1 and Viroflay) were tested under two irrigation regimes (normal irrigation (W+), and water-holding (W–). Fat and carbohydrates content was favored by water stress when Megafol (MEGW+) and Veramin (VW+) were applied on Fuji plants, while calorific value was also increased by MEGW+ treatment. In contrast, protein and ash content increased when AMW– and TAW+ were applied on Viroflay plants. Raffinose and glucose were the most abundant sugars, followed by sucrose and fructose, with the highest contents recorded for Fuji plants when AMW+ (fructose, glucose and total carbohydrates), CW– (sucrose), and TAW– (raffinose) treatments were applied. Regarding organic acids, oxalic and malic acid which had the highest contents for the TAW– (Viroflay plants) and AMW– (Fuji plants) treatments, respectively. α- and γ-tocopherol were the only isoforms detected with MEGW– and VW– inducing the biosynthesis of α-tocopherol, while AMW+ increased γ-tocopherol content in Fuji plants. The main fatty acids were α-linolenic and linoleic acids which were detected in the highest amounts in AMW–, AMW+, and TAW+ the former and in AMW–, VW–, and CW+ the latter. Regarding phenolic compounds content, peak 12 (5,3′,4′-Trihydroxy-3-methoxy-6:7-methylenedioxyflavone-4′-glucuronide) was the most abundant compound, especially in Viroflay plants under normal irrigation and no biostimulants added (CW–). The antioxidant and cytotoxic activity of the tested samples did not show promising results when compared with the positive controls, while a variable antibacterial activity was recorded depending on the tested biostimulant, irrigation regime and genotype. In conclusion, a variable effect of the tested biostimulants and irrigation regimes was observed on bioactive properties and chemical composition of both spinach genotypes which highlights the need for further research in order to make profound conclusions regarding the positive effects of biostimulants under water stress conditions.

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“…Vitamin C dalam minuman sari umbi bit yang ditambahkan dengan serai dan temu mangga memberikan pengaruh yang berbeda nyata. Kandungan vitamin C pada minuman sari umbi bit dengan penambahan serai mengalami penurunan, diduga turunnya vitamin C karena proses pengolahan blanching, sehingga menurunkan kandungan vitamin C. Vitamin C mudah terdegradasi selama pemanasan dalam waktu yang lama dan suhu tinggi (Lee et al, 2018), karena pada pemanasan molekul penyusun ikatan vitamin C terputus sehingga dapat menyebabkan vitamin C terurai atau rusak (Hok et al, 2007). Hensall (1981) juga menyatakan bahwa kerusakan asam askorbat lebih banyak diakibatkan oleh pemanasan, karena okasidasi oksigen terjadi terhadap asam askorbat.…”

Section: Vitamin C Minuman Sari Umbi Bitunclassified

STUDI PENAMBAHAN SERAI (Cymbopogon citratus) DAN TEMU MANGGA (Curcuma mangga) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI UMBI BIT (Beta vulagris L.)

Datuyanan

Simanjuntak

Setiawan

et al. 2020

J-AGT

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As food contains vitamin, mineral and antioxidant, beetroot (Beta vulgaris L.) had beneficial for health. Although beetroot contains a lot of nutritional value, beetroot is less liked by the public because of an earthy taste. For this reason, it needs innovation of the beetroot processing into products that can be accepted by the public, such as beverage fruit drink with food additives. In this study, beetroot juice with food additives, i.e. lemongrass, and turmeric mango was expected to improve taste and acceptable consumer. This study were aimed to analyze the effect of lemongrass and turmeric mango on physicochemical characteristics and determine the organoleptic quality of beetroot juice. This study used a Randomized Block Design (RBD) with the addition of lemongrass and turmeric mango respectively 1%, 3%, 5% concentration in the beetroot juice. Negative control used beetroot juice plain and the positive control used beet juice plus honey. Data were analyzed by variance (ANOVA), if the results obtained were significantly different, the DMRT continuing with 5% significant level. The results showed that the addition of lemongrass and turmeric mango with the concentration of each 1%, 3%, 5% effect on the physicochemical characteristics and organoleptic beet juice. The highest total dissolved solids was 6.92oBrix and the highest betacyanin content of 10.26 mg/L occurred at the addition of 5% turmeric mango. The highest pH value was shown in the negative control (beetroot juice plain) with an average of 6.52. The highest vitamin C content found in the addition of 1% lemongrass about 6.16 mg/100g. The results also showed that the organoleptic beet juice with the addition of 1% lemongrass and the positive control (beet juice plus honey) as a sample that it the most preferred by the panelists. Keywords: beetroot juice, lemongrass, physical-chemistry, organoleptic, turmeric mango

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

Cited by 118 publications

References 33 publications

Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (<i>Lentinula edodes</i>)

Effect of Different Cooking Methods on the True Retention of Vitamins, Minerals, and Bioactive Compounds in Shiitake Mushrooms (<i>Lentinula edodes</i>)

The Effects of Biostimulants, Biofertilizers and Water-Stress on Nutritional Value and Chemical Composition of Two Spinach Genotypes (Spinacia oleracea L.)

STUDI PENAMBAHAN SERAI (Cymbopogon citratus) DAN TEMU MANGGA (Curcuma mangga) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MINUMAN SARI UMBI BIT (Beta vulagris L.)

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