Carotenoids retention in leafy vegetables based on cooking methods
Green leafy vegetables are good sources of carotenoids. Generally, food composition databases related to raw foods are available, but data on cooked foods in Malaysia are still lacking. Since carotenoids are prone to degradation during cooking processes, the present study was undertaken to evaluate...
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| Format: | Article |
| Language: | English English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/29685/ http://psasir.upm.edu.my/id/eprint/29685/1/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdf http://psasir.upm.edu.my/id/eprint/29685/7/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdf |
| _version_ | 1848846467577413632 |
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| author | Chang, Sui Kiat Prasad , Krishnamurthy Nagendra Ismail, Amin |
| author_facet | Chang, Sui Kiat Prasad , Krishnamurthy Nagendra Ismail, Amin |
| author_sort | Chang, Sui Kiat |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Green leafy vegetables are good sources of carotenoids. Generally, food composition databases related to raw foods are available, but data on cooked foods in Malaysia are still lacking. Since carotenoids are prone to degradation during cooking processes, the present study was undertaken to evaluate the extent of nutrient loss in vegetables subjected to two conventional cooking methods, which were boiling and stir-frying with cooking durations of 4 and 8 minutes. The vegetables selected were Chinese cabbage (Brassica Pekinensis var.cephalata), swamp
cabbage (Ipomoea aquatica), spinach (Spinacia oleracea), Ceylon spinach (Basella rubra), red spinach (Amaranthus gangeticus), white spinach (Amaranthus viridis) and tapioca shoots(Manihot utilissima). Percentage losses of nutrients after cooking treatment were calculated based on retention factors. Results obtained showed that stir-frying had reduced lutein content for all vegetables ranging from 8-89% while the effect of boiling for lutein varied (0-428%)
with different vegetables at both cooking durations of 4 and 8 min. Boiling for 8 min increased retention of β-carotene in all vegetables ranging from 18-380% except for Chinese cabbage and spinach compared with 4 min, while stir-frying generally increased the retention of β-carotene
for all vegetables 2-3 times except for spinach. Cooked vegetables have variations in carotenoids composition brought by varying cooking conditions (time and temperature), type of vegetables and the interaction between cooking methods and type of vegetables. |
| first_indexed | 2025-11-15T09:03:11Z |
| format | Article |
| id | upm-29685 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T09:03:11Z |
| publishDate | 2013 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-296852015-09-11T00:53:25Z http://psasir.upm.edu.my/id/eprint/29685/ Carotenoids retention in leafy vegetables based on cooking methods Chang, Sui Kiat Prasad , Krishnamurthy Nagendra Ismail, Amin Green leafy vegetables are good sources of carotenoids. Generally, food composition databases related to raw foods are available, but data on cooked foods in Malaysia are still lacking. Since carotenoids are prone to degradation during cooking processes, the present study was undertaken to evaluate the extent of nutrient loss in vegetables subjected to two conventional cooking methods, which were boiling and stir-frying with cooking durations of 4 and 8 minutes. The vegetables selected were Chinese cabbage (Brassica Pekinensis var.cephalata), swamp cabbage (Ipomoea aquatica), spinach (Spinacia oleracea), Ceylon spinach (Basella rubra), red spinach (Amaranthus gangeticus), white spinach (Amaranthus viridis) and tapioca shoots(Manihot utilissima). Percentage losses of nutrients after cooking treatment were calculated based on retention factors. Results obtained showed that stir-frying had reduced lutein content for all vegetables ranging from 8-89% while the effect of boiling for lutein varied (0-428%) with different vegetables at both cooking durations of 4 and 8 min. Boiling for 8 min increased retention of β-carotene in all vegetables ranging from 18-380% except for Chinese cabbage and spinach compared with 4 min, while stir-frying generally increased the retention of β-carotene for all vegetables 2-3 times except for spinach. Cooked vegetables have variations in carotenoids composition brought by varying cooking conditions (time and temperature), type of vegetables and the interaction between cooking methods and type of vegetables. Faculty of Food Science and Technology, Universiti Putra Malaysia 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/29685/1/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdf application/pdf en http://psasir.upm.edu.my/id/eprint/29685/7/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdf Chang, Sui Kiat and Prasad , Krishnamurthy Nagendra and Ismail, Amin (2013) Carotenoids retention in leafy vegetables based on cooking methods. International Food Research Journal, 20 (1). pp. 457-465. ISSN 1985-4668; ESSN: 1505-5337 http://www.ifrj.upm.edu.my/20%20%2801%29%202013/63%20IFRJ%2020%20%2801%29%202013%20Amin%20%28251%29.pdf |
| spellingShingle | Chang, Sui Kiat Prasad , Krishnamurthy Nagendra Ismail, Amin Carotenoids retention in leafy vegetables based on cooking methods |
| title | Carotenoids retention in leafy vegetables based on cooking methods |
| title_full | Carotenoids retention in leafy vegetables based on cooking methods |
| title_fullStr | Carotenoids retention in leafy vegetables based on cooking methods |
| title_full_unstemmed | Carotenoids retention in leafy vegetables based on cooking methods |
| title_short | Carotenoids retention in leafy vegetables based on cooking methods |
| title_sort | carotenoids retention in leafy vegetables based on cooking methods |
| url | http://psasir.upm.edu.my/id/eprint/29685/ http://psasir.upm.edu.my/id/eprint/29685/ http://psasir.upm.edu.my/id/eprint/29685/1/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdf http://psasir.upm.edu.my/id/eprint/29685/7/Carotenoids%20retention%20in%20leafy%20vegetables%20based%20on%20cooking%20methods.pdf |