Investigating the Changes in β-Carotene concentrations of Carrot and Sweet Corn Using Different Methods of Heat Treatments

الموضوعات :

M. Yahyaei ¹ (M. Sc. Research Student of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
A. Ghavami ² (Senior Lecturer in Food Science & Nutrition, School of Human Sciences, Faculty of Life Sciences, Metropolitan University, London)
M. Gharachorloo ³ (Assistant Professor of the College of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
K. Larijani ⁴ (Assistant Professor of Chemistry Department, Science and Research Branch, Islamic Azad University, Tehran, Iran.)
S. Z. Mazhari ⁵ (Associate Professor of Nutrition Department, Science and Research Branch, Islamic Azad University, Tehran, Iran.)

تاريخ الإرسال : 07 الأحد , محرم, 1435 تاريخ التأكيد : 19 الأربعاء , رمضان, 1435 تاريخ الإصدار : 12 السبت , جمادى الثانية, 1435

الکلمات المفتاحية: &amp, beta, -carotene, Carrot, Cooking, High Performance Liquid Chroma, Sweet Corn,

ملخص المقالة :

Carotenoids are red, orange and yellow pigments, which are widely distributed in fruit and vegetables. The aim of this research is to investigate the effect of conventional, high pressure and microwave cooking on the concentrations of β-carotene in carrot and sweet corn. Raw carrots were washed, peeled and diced to a uniform size and then frozen at -70°C. Sweet corn was also provided in a similar ready to serve condition and stored at -70°C. β-carotene contents in the vegetables were quantified after extraction and injection onto the High Performance Liquid Chromatography column and measured on the UV-Visible detector. The results indicated the conventional cooking of carrots and microwave cooking of corn for 10 minutes were taken as the ideal cooking procedure to retain this vital important micronutrient. Also microwave cooking for 20 minutes had the highest loss of β-carotene in both carrot (53.76%) and corn (83.03%) as compared to other methods of cooking.

المصادر:

 

Bernhardt, S. & Schlich, E. (2006). Impact of different cooking methods on food quality: Retention of lipophilic vitamins in fresh and frozen vegetables. Journal of Food Engineering 77(2): 327–333.

Ghavami,  A., Coward,  W. A. & Bluck,  L. J. C. (2012). The effect of food preparation on the bioavailability of carotenoids from carrots using intrinsic labelling. British Journal of Nutrition 107, 1350-1366.

Hart, D. J. & Scott, K. J. (1995). Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK. Food Chemistry 54(1): 101-111.

Hill, A. (1998). Microwave ovens. The International Life Sciences Institute Europe Microwave Oven Task Force.

Kumar, S. & Aalbersberg, B. (2006). Nutrient retention in foods after earth-oven cooking compared to other forms of domestic cooking: 2. Vitamins. Journal of Food Composition and Analysis 19(4): 311–320.

 Lemmens, L., Tibäck, E., Svelander, C., Smout, C., Ahrné, L., Langton, M., Alminger, M., Loey, A. V. & Hendrickx, M. (2009). Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects. Innovative Food Science and Emerging Technologies 10(4): 522–529.

Lesˇkova, E., Kubı´kova´, J., Kova´cˇikova, E., Kosˇicka´, M., Porubska´, J. & Holcˇı´kova, K. (2006). Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models. Journal of Food Composition and Analysis 19(4): 252–276.

Nunn, M. D., Giraud, D. W., Parkhurst, A. M., Hamouz, F. L. & Driskell, J. A. (2006). Effects of cooking methods on sensory qualities and carotenoid retention in selected vegetables. Journal of the Food Quality 29(5): 445-457.

Pearson, D. (1973). Laboratory Techniques in Food Analysis. Fric, Fifst Published.

Sant'Ana, H. M. P., Stringheta, P. C., Brandao, S. C. C. & Azeredo, R. M. C. D.  (1998). Carotenoid retention and vitamin A value in carrot (Daucus carota L.) prepared by food service. Food Chemistry 61(1-2): 145-151.

Singh, G., Kawatra, A. &  Sehgal, S. (2001). Nutritional composition of selected green leafy vegetables, herbs and carrots. Plant Foods for Human Nutrition 56(4): 359–364.

Su, Q., Rowley, K. G. & Balazsa, N. D. H. (2002). Carotenoids: separation methods applicable to biological samples. Journal of Chromatography 781(1-2): 393– 418.

Venkatesh, M. S. & Raghavan, G. S. V. (2004). An overview of microwave processing and dielectric properties of agri-food materials. Biosystems Engineering 88(1): 1–18.

 Zhang, D. & Hamauzu, Y. (2004). Phenolics, ascorbic acid, carotenoids and antioxidant activity of broccoli and their changes during conventional and microwave cooking. Food Chemistry 88(4): 503–509.