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KMID : 1134820160450070990
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 7 p.990 ~ p.995
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True Retention and β-Carotene Contents in 22 Blanched Vegetables
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Hwang Keum-Hee
Shin Jung-Ah
Lee Ki-Teak
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Abstract
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In the present study, reversed-phase HPLC was utilized to quantify the β-carotene content of 22 kinds of raw and blanched vegetables consumed in Korea. In addition, true retention (TR) of β-carotene in samples was obtained. For quantification of β-carotene, external standard curve was obtained with limit of detection and limit of quantitation. The β-carotene contents in 22 raw vegetables ranged from 6.29 (bellflower root) to 7,050.73 μg/100 g (spinach, field culture). After blanching, β-carotene contents of 13 vegetables increased up to 103.05% while nine vegetables resulted in reduced content, ranging from -2.17 to -29.16%. However, even though increased β-carotene content was observed after blanching, TR of some vegetables was lower than 100% due to their weight reduction. The highest TR of β-carotene was found from blanched cabbage (164.46%) while the lowest TR was found from Turcz (Gomchwi) at 59.35%. TR is an effective method to evaluate retention of nutrients in cooked foods, considering changes of nutrient content and weight.
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KEYWORD
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β-carotene, blanching, true retention, vegetables
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