Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid and Tocopherol Contents

배추의 조리방법에 따른 항산화 활성 및 카로티노이드와 토코페롤 함량 변화

  • Hwang, Eun-Sun (Department of Nutrition and Culinary Science, Hankyong National University) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
  • 황은선 (한경대학교 영양조리과학과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Published : 2011.12.30
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Abstract

Korean cabbage (Brassica campestris L.ssp.pekinensis) is one of the major cruciferous vegetables. Cruciferous vegetables contain a rare series of secondary metabolites of amino acids called glucosinolates, as well as carotenoids, tocopherol, vitamin C and fibers. This study evaluated the effect of common cooking methods (boiling, microwaving, steaming and frying) on the phytochemical content (lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol), and total antioxidant capacity of Korean cabbages, determined by DPPH assay and ABTS assay. Boiling caused a decrease in carotenoids, lutein and tocopherols. Microwaving and steaming were relatively good cooking methods for maintaining lutein, ${\beta}$-carotene, ${\gamma}$-tocopherol, and ${\alpha}$-tocopherol. The overall results of this study demonstrate that some domestic cooking procedures, specifically microwave and steaming, increased the bioaccessibility of carotenoids and tocopherol, highlighting the positive role of the nutritional properties of Korean cabbage.

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