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KMID : 0665420220370060540
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Korean Journal of Food Culture
2022 Volume.37 No. 6 p.540 ~ p.546
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Comparison of Vitamin B5 Content and True Retention in Commonly Consumed Vegetables by Different Cooking Methods
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Park Jin-Ju
Park A-Rin
Park Eun-Ji
Choi Young-Min
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Abstract
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This study aimed to determine the changes in the vitamin B5 content of raw and cooked vegetables. The nineteenvegetables were subjected to different cooking methods, viz. blanching, boiling, pan-broiling, and steaming. Vitamin B5 wasquantified by reversed-phase high-performance liquid chromatography (HPLC) using photodiode-array (PDA) detection(200 nm). The standard reference materials (SRM) were used to validate the accuracy of vitamin B5 measurement methodused in this study. The cooking yields ranged from 82.63 to 107.62% and decreased in most of the vegetables except bittermelon, curled mallow, and eggplant. The raw kabocha squash, Danhobak, had the highest vitamin B5 content (0.671 mg/100 g) among the samples. All cooked vegetables showed lower vitamin B5 content compared to the raw samples. The trueretention ranged from 0% (crown daisy, blanching) to 84.49% (kabocha squash, steaming). These results indicate thatvitamin B5 is degraded after cooking. Pan-broiling and steaming are better cooking methods than the others for retainingvitamin B5. The true retention of vitamin B5 in the samples markedly depends on the cooking method and food matrix.
These results can be used as important basic data for nutritional evaluation of meals.
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KEYWORD
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Vegetable, cooking yield, vitamin B5, true retention
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