Changes in the Contents of Carotenoids and Cis/Trans β-Carotenes of Fresh and Cooked Spinach in Foodservice Operations
| Autor: | Yaung-Iee Lim |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
chemistry.chemical_classification
Lutein Nutrition and Dietetics biology medicine.medical_treatment Carotene Steaming food and beverages biology.organism_classification Zeaxanthin chemistry.chemical_compound chemistry medicine Spinach Cryptoxanthin Food science Carotenoid Cis–trans isomerism Food Science |
| Zdroj: | Journal of the Korean Society of Food Science and Nutrition. 36:117-123 |
| ISSN: | 1226-3311 |
| DOI: | 10.3746/jkfn.2007.36.1.117 |
| Popis: | HPLC quantifications of fresh and cooked (steamed/microwaved) spinach, one of the most frequently consumed vegetables in foodservice operations, were carried out to determine carotenoids compositions. An S-3 m C30 stationary phase for reversed-phase columns with diode-array detection was used to separate and quantify geometric isomers of provitamin A carotenoids in the fresh and cooked spinach. The carotenoids in fresh spinach were identified and quantified: Lutein (63.0%), -carotene isomers (all-trans 29.6%, 9-cis 3.2%, 13-cis 1.8%, -carotene 0.4%, zeaxanthin 2.1%) and cryptoxanthin. Cryptoxanthin, detected in a trace amount in HPLC, was not quantified in this study. Lutein was little affected by cooking methods and frozen conditions. 9-cis and 13-cis--carotene isomers were major types formed during cooking. Cooking (steam/microwave) did not alter carotenoid profiles of the samples, but the amounts of carotenoids quantified were greater than those in the fresh samples. Heat treatment such as steaming increased total carotenoids contents, especially trans--carotene (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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