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http://dx.doi.org/10.9724/kfcs.2011.27.6.713

Different Cooking Methods for Korean Cabbage and Their Effect on Antioxidant Activity and Carotenoid and Tocopherol Contents  

Hwang, Eun-Sun (Department of Nutrition and Culinary Science, Hankyong National University)
Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
Publication Information
Korean journal of food and cookery science / v.27, no.6, 2011 , pp. 713-721 More about this Journal
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.
Keywords
Korean cabbage; cooking; ${\beta}$-carotene; lutein; tocopherol; antioxidnat;
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