한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제37권1호
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  • Pages.47-60
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  • 2022
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  • 1225-7060(pISSN)
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  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지
DOI QR코드

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조리방법에 따른 채소류의 수용성 비타민 및 기능성 성분의 함량과 잔존율 변화

Alterations in the Content and True Retention of Water-soluble Vitamins and Bioactive Compounds in Vegetables, according to Different Cooking Methods

  • 김윤정 (경성대학교 식품생명공학과) ;
  • 김민주 ((주)휴롬 바이오식품연구소) ;
  • 강민정 ((주)휴롬 바이오식품연구소) ;
  • 최정민 (경성대학교 식품생명공학과) ;
  • 김영화 (경성대학교 식품생명공학과)
  • Kim, Yoonjeong (Department of Food Science and Biotechnology, Kyungsung University) ;
  • Kim, Minju (Bio-Food Research Center, Hurom Co., Ltd.) ;
  • Kang, Min-Jung (Bio-Food Research Center, Hurom Co., Ltd.) ;
  • Choi, Jung-Min (Department of Food Science and Biotechnology, Kyungsung University) ;
  • Kim, Younghwa (Department of Food Science and Biotechnology, Kyungsung University)
  • 투고 : 2022.01.14
  • 심사 : 2022.02.07
  • 발행 : 2022.02.28
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초록

This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (𝚫E) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B1, B2, B3, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheated-steaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.

키워드

과제정보

본 연구는 (주)휴롬 바이오식품연구소의 지원으로 수행되었으며, 부산광역시 및 (재)부산인재평생교육진흥원의 BB21 플러스 사업에 의하여 지원되었고 이에 감사드립니다.

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