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KMID : 1011620110270060713
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 6 p.713 ~ p.721
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Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid and Tocopherol Contents
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황은선:Hwang Eun-Sun
김건희:Kim Gun-Hee
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Abstract
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Korean cabbage (Brassica campestris L.ssp.pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a rare series of secondary metabolites of amino acids called glucosinolates, as well as carotenoids, tocopherol, vitamin C and fibers. This study evaluated the effect of common cooking methods (boiling, microwaving, steaming and frying) on the phytochemical content (lutein, β -carotene, γ-tocopherol, and α-tocopherol), and total antioxidant capacity of Korean cabbages, determined by DPPH assay and ABTS assay. Boiling caused a decrease in carotenoids, lutein and tocopherols. Microwaving and steaming were relatively good cooking methods for maintaining lutein, β-carotene, γ-tocopherol, and α-tocopherol. The overall results of this study demonstrate that some domestic cooking procedures, specifically microwave and steaming, increased the bioaccessibility of carotenoids and tocopherol, highlighting the positive role of the nutritional properties of Korean cabbage.
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KEYWORD
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Korean cabbage, cooking, β-carotene, lutein, tocopherol, antioxidnat
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