Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Comparison of Vitamin B5 Content and True Retention in Commonly Consumed Vegetables by Different Cooking Methods

국내 다소비 채소류의 조리에 따른 비타민 B5 함량 및 잔존율 비교

  • Jin Ju, Park (Food and Nutrition Division, National Institute of Agricultural Sciences) ;
  • Arin, Park (Food and Nutrition Division, National Institute of Agricultural Sciences) ;
  • Eunji, Park (Food and Nutrition Division, National Institute of Agricultural Sciences) ;
  • Youngmin, Choi (Food and Nutrition Division, National Institute of Agricultural Sciences)
  • 박진주 (농촌진흥청 국립농업과학원 식생활영양과) ;
  • 박아린 (농촌진흥청 국립농업과학원 식생활영양과) ;
  • 박은지 (농촌진흥청 국립농업과학원 식생활영양과) ;
  • 최용민 (농촌진흥청 국립농업과학원 식생활영양과)
  • Received : 2022.11.28
  • Accepted : 2022.12.23
  • Published : 2022.12.31
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Abstract

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.

Keywords

Acknowledgement

본 논문은 농촌진흥청 공동연구사업 '국민 식생활 밀착형 국가표준식품성분 DB 활용 연구(과제번호: PJ014536)'와 '국민 식생활 밀착형 국가표준식품성분 DB 구축 연구(PJ014537)'의 지원으로 이루어졌습니다. 이에 감사드립니다.

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