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KMID : 1134820070360010117
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 1 p.117 ~ p.123
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Changes in the Contents of Carotenoids and Cis/Trans β-Carotenes of Fresh and Cooked Spinach in Foodservice Operations
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Lim Yaung-Iee
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Abstract
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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 ㎛ 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%), β-carotene isomers (all-trans 29.6%, 9?cis 3.2%, 13-cis 1.8%, α-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-β-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-β-carotene (p＜0.05). The carotenoid contents of the frozen spinach increased even after the microwaved treatment (p＜0.05). These increases were likely to result from the increased extraction efficiency and inactivation of enzymes capable of carotenoids degrading during the heat treatments.
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KEYWORD
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spinach, carotenoids, cis/trans β-carotene, steam, microwave
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