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KMID : 0665420220370010047
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Korean Journal of Food Culture
2022 Volume.37 No. 1 p.47 ~ p.60
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Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods
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Kim Yoon-Jeong
Kim Min-Ju
Kang Min-Jung
Choi Jung-Min
Kim Young-Hwa
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Abstract
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This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contentsand the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli,brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total colordifference (ΔE) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The trueretention of water-soluble vitamins (B1, B2, B3, and C) was increased in most vegetables after superheated-steaming, ascompared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of totalpolyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanincontent was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined aftersubjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheatedsteamingvegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positiveeffect for retaining water-soluble vitamins and functional components of vegetables.
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KEYWORD
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Vegetables, cooking methods, water-soluble vitamins, bioactive compounds, true retention
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