التفاصيل البيبلوغرافية
| العنوان: |
국내 다소비 채소류의 조리에 따른 비타민 B5 함량 및 잔존율 비교. (Korean) |
| Alternate Title: |
Comparison of Vitamin B5 Content and True Retention in Commonly Consumed Vegetables by Different Cooking Methods. (English) |
| المؤلفون: |
박진주, 박아린, 박은지, 최용민 |
| المصدر: |
Journal of the Korean Society of Food Culture; Dec2022, Vol. 37 Issue 6, p540-546, 7p |
| مصطلحات موضوعية: |
HIGH performance liquid chromatography, PANTOTHENIC acid, REFERENCE sources, MOMORDICA charantia, VITAMINS, SQUASHES, EGGPLANT |
| مستخلص: |
This study aimed to determine the changes in the vitamin B5 content of raw and cooked vegetables. The nineteen vegetables were subjected to different cooking methods, viz. blanching, boiling, pan-broiling, and steaming. Vitamin B5 was quantified by reversed-phase high-performance liquid chromatography (HPLC) using photodiode-array (PDA) detection (200 nm). The standard reference materials (SRM) were used to validate the accuracy of vitamin B5 measurement method used in this study. The cooking yields ranged from 82.63 to 107.62% and decreased in most of the vegetables except bitter melon, curled mallow, and eggplant. The raw kabocha squash, Danhobak, had the highest vitamin B5 content (0.671 mg/ 100 g) among the samples. All cooked vegetables showed lower vitamin B5 content compared to the raw samples. The true retention ranged from 0% (crown daisy, blanching) to 84.49% (kabocha squash, steaming). These results indicate that vitamin B5 is degraded after cooking. Pan-broiling and steaming are better cooking methods than the others for retaining vitamin B5. The true retention of vitamin B5 in the samples markedly depends on the cooking method and food matrix. These results can be used as important basic data for nutritional evaluation of meals. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
