Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables

Somsub, Weenanan; Kongkachuichai, Ratchanee; Sungpuag, Pongtorn; Charoensiri, Rin

doi:10.1016/j.jfca.2007.08.002

Cited by 85 publications

(60 citation statements)

References 34 publications

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“…However, the short time stir-frying retained the maximum content of L-ascorbic acid at 78.87%, much more than the other two. This result was consistent with the observation of Somsub et al (2008) who also found that conventional cooking methods (blanching, boiling, or stir-frying) led to excessive loss of L-ascorbic acid in most Thai vegetables.…”

Section: Effects Of Cooking Methods On L-ascorbic Acidsupporting

confidence: 92%

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

Zhang

et al. 2011

J. Zhejiang Univ. Sci. B

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Three cooking methods, namely boiling, steaming, and stir-frying for 5 to 10 min, were used to evaluate the effect on nutrient components, free amino acids, L-ascorbic acid, total phenolic contents, and antioxidant capacities of bamboo shoots (Phyllostachys praecox). Results showed that boiling and stir-frying had a great effect on the nutrient components and they decreased the contents of protein, soluble sugar, and ash, and caused a great loss in the total free amino acids (decreased by 38.35% and 34.86%, respectively). Significant differences (P<0.05) in free amino acids were observed in the samples cooked by different methods. Stir-fried bamboo shoots had a high fat content which increased by 528.57% because of the addition of edible oil. After boiling, the L-ascorbic acid and total phenolic contents were significantly reduced, while steaming increased total phenolic content by 3.98% and stir-frying well-preserved L-ascorbic acid (78.87% of its previous content). Results of the antioxidative property study showed that stir-frying could increase antioxidant capacities of bamboo shoots. It is concluded that stir-frying is more suitable for bamboo shoots because it could obtain the maximum retention of antioxidant capacities.

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Section: Effects Of Cooking Methods On L-ascorbic Acidsupporting

confidence: 92%

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

Zhang

et al. 2011

J. Zhejiang Univ. Sci. B

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“…Oxalates losses increased in the order: A. digitata (3.59%) > A. hybridus (8.33%) > V. unguiculata (11.87%) > C. patendra (20.70%) > H. sabdariffa (21.39%) while phytates losses increased in the order: A. digitata (10.51%) > V. unguiculata (26.89%) > C. patendra (39.85%) > A. hybridus (65.89%) > H. sabdariffa (68.02%). These percentage losses are similar to those (7-56%) of phytates obtained for blanched leafy vegetables from Thailand [Samsub et al, 2008]. The reductions in oxalates and phytates contents during blanching could improve the health status of consumers.…”

Section: Resultssupporting

confidence: 80%

Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire

Oulai¹,

Zoue²,

Niamké³

2015

Pol. J. Food Nutr. Sci.

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The aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of fi ve leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used for sauce preparation in Northern Côte d'Ivoire. The selected leafy vegetables were subjected to blanching in pressure cooker for 15, 25 and 45 min and the physicochemical properties were determined using AOAC methods. The result of the study revealed that longer time of blanching (higher than 15 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients and increasing polyphenols. The registered losses (p<0.05) at 15 min were as follow: ash (0.08-10.01%), proteins (0.36-12.03%), vitamin C (19.56-68.67%), carotenoids (18.91-55.48%) oxalates (3.58-21.39%) and phytates (10.51-68.02%). The average increase of polyphenols contents at 15 min of blanching was 1.61 to 30.72%. In addition, a slight increase (0.35-4.16%) of fi bres content was observed in the studied blanched leafy vegetables. Furthermore, after 15 min of blanching time the residual contents (p<0.05) of minerals were: calcium (264.88-844.92 mg/100 g), magnesium (49.45-435.43 mg/100 g), potassium (675-1895.41 mg/100 g), iron (14.54-70.89 mg/100 g) and zinc (9.48-36.46 mg/100 g). All these results suggest that the recommended time of domestic blanching must be less than 15 min for the studied leafy vegetables in order to contribute effi ciently to the nutritional requirement and to the food security of Ivorian population. Unauthenticated Download Date | 5/11/18 6:45 PM

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“…However some literature studies have reported that cooking/conventional boiling method was effective in reducing the oxalic acid and tannin content of some GLV (Savage et al 2000, Somsub et al 2008. From the above observations, it can be concluded that dehydration seems to have little effect on the proximate, mineral and antinutrient contents of the GLV.…”

Section: Resultsmentioning

confidence: 96%

Retention of nutrients in green leafy vegetables on dehydration

et al. 2011

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The objective of the study was to investigate the influence of dehydration on nutrient composition of Amaranthus gangeticus, Chenopodium album, Centella asiatica, Amaranthus tricolor and Trigonella foenum graecum. The green leafy vegetables (GLV) were steam blanched for 5 min after pretreatment and dried in an oven at 60°C for 10-12 h. The fresh and dehydrated samples were analyzed for selected proximate constituents, vitamins, minerals, antinutrients and dialyzable minerals. Dehydration seems to have little effect on the proximate, mineral and antinutrient content of the GLV. Among the vitamins, retention of ascorbic acid was 1-14%, thiamine 22-71%, total carotene 49-73% and β-carotene 20-69% respectively, of their initial content. Dialyzable iron and calcium in the fresh vegetables ranged between 0.21-3.5 mg and 15.36-81.33 mg/100 g respectively, which reduced to 0.05-0.53 mg and 6.94-58.15 mg/ 100 g on dehydration. Dehydration seems to be the simplest convenient technology for preserving these sources of micronutrients, especially when they are abundantly available. Irrespective of the losses of vitamins that take place during dehydration, dehydrated GLV are a concentrated natural source of micronutrients and they can be used in product formulations. Value addition of traditional products with dehydrated GLV can be advocated as a feasible foodbased approach to combat micronutrient malnutrition.

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Effects of three conventional cooking methods on vitamin C, tannin, myo-inositol phosphates contents in selected Thai vegetables

Cited by 85 publications

References 34 publications

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)

Evaluation of Nutritive and Antioxidant Properties of Blanched Leafy Vegetables Consumed in Northern Côte d’Ivoire

Retention of nutrients in green leafy vegetables on dehydration

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