Effects of cooking methods on the β-carotene levels of selected plant food materials

Abstract

In the present study, the β-carotene contents of 14 plant food materials prepared by boiling, steaming, or baking or when they are raw were analyzed and compared. After boiling three pulse species, namely, peas, kidney beans, and dried mung beans, β-carotene contents of peas and kidney beans increased significantly, whereas that of mung beans (dried material) decreased. True retention factors of β-carotene contents in the cooked kidney beans, peas, and mung beans after boiling were 174.2, 128.3, and 91.8%, respectively. After steaming, the β-carotene content of regular millets significantly decreased but that of taros increased, in which the true retention factors were observed with β-carotene contents of 72.4% in the steamed regular millets and 160.9% in the steamed taros. Moreover, β-carotene contents in yellow-fleshed sweet potato (raw: 896.2 μg/100 g) decreased by baking (786.4 μg/100 g) and steaming (steaming: 553.1 μg/100 g). These results suggest that β-carotene contents in the selected plant food materials markedly depend on the cooking method and plant food materials classification.

Effects of purchase source ( local fresh or main food markets ) on the vitamin C and provitamin A carotenoids contents of some horticultural foods

“…Furthermore, the content of β‐carotene in boiled green pea when bought as local fresh was similar to the one reported by Shin et al. (2016; 463.2 ± 15.7 μg/100 g FW). Kandlakunta et al.…”

“…β-carotene contents in the boiled green bean from either local fresh or main food markets were greater than those reported by Pereira et al (2017; 53.0 ± 2.0 μg/100 g FW in conventional crop system and 60.0 ± 2.0 μg/100 g FW in organic crop system). Furthermore, the content of β-carotene in boiled green pea when bought as local fresh was similar to the one reported by Shin et al (2016;463.2 ± 15.7 μg/100 g FW). Kandlakunta et al (2008) found that raw Indian green bean was a better source of β-carotene (239 ± 18 µg/100 g FW) than tomato (59.7 ± 11.5 µg/100 g FW),…”

Pro‐vitamin A carotenoids in East African highland banana and other Musa cultivars grown in Uganda

“…Exposure of various plant food material to similar conditions has been shown to influence carotenoid content in a highly variable manner (Shin, Heo, Seo, Choi, & Lee, 2016). Other cooking bananas, such as plantains, are roasted or deep fried.…”

“…Other cooking bananas, such as plantains, are roasted or deep fried. Exposure of various plant food material to similar conditions has been shown to influence carotenoid content in a highly variable manner (Shin, Heo, Seo, Choi, & Lee, 2016). Therefore, the retention of carotenoids in banana fruit following traditional Ugandan steaming and boiling practices was investigated.…”

Effect of Different Pre-Treatments on Antinutrients and Antioxidants of Rice Bean (Vigna umbellata)

“…(2017) also found that the decrease in carotene content during cooking of Adenanthera pavonina L. seeds is due to its thermo labile nature and also due to its leaching in the cooking medium. Shin et al (2016) also reported a decrease of carotenoid content in mung bean after boiling. This decrease is due to the fact that heating disrupts the hard tissues in pulses and results in denaturation of protein and their components.…”