|
KMID : 1007520230320050647
|
|
Food Science and Biotechnology
2023 Volume.32 No. 5 p.647 ~ p.658
|
|
|
Effect of different cooking method on vitamin E and K content and true retention of legumes and vegetables commonly consumed in Korea
|
|
Kim Hyo-Jin
Shin Jae-Hong
Kang Yu-Ri
Kim Dae-Dong
Park Jin-Ju
Kim Hyun-Jung
|
|
|
Abstract
|
|
|
|
This study investigated the effect of cooking method on the content and true retention of vitamin E and K in legumes and vegetables, which are commonly consumed in Korea. Among eight isomers of vitamin E, α- and γ-tocopherol were detected at 0.44?1.03 and 2.05?2.11 mg/100 g, respectively, in legumes including chick pea, kidney bean, lentil, pea, and sword bean and they were decreased after boiling. Phylloquinone (vitamin K1) was present at a range of 31.33 to 91.34 μg/100 g in legumes and true retention was reduced after boiling. In 21 kinds of vegetables, α-tocopherol and phylloquinone were present at 0.14?1.85 mg/100 g and 34.55?510.83 μg/100 g, respectively. α-Tocopherol and phylloquinone increased in most vegetables after cooking via blanching, boiling, steaming, and grilling. This study revealed that cooking changed vitamin E and K contents of legumes and vegetables and the changes were dependent on the type of food and cooking method.
|
|
|
KEYWORD
|
|
|
Vitamin E, Vitamin K, Cooking method, True retention, HPLC
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|
|