• Korean journal of food and cookery science
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• v.32 no.3
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• pp.270-278
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• 2016

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

• Journal of the Korean Society of Food Culture
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• v.37 no.6
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• pp.540-546
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• 2022

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.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.187-191
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• 1986

Vitamin retention in rice bran during the extrusion cooking adapted for the rice bran stabilization was studied. The rice bran of different moisture content (9.5% and 15.6%) were extruded with cooking extruder (screw dia: 100mm. strew rpm:900. L/D ratio: 10.0) under the given conditions of specific power consumption(42.1 67.9 W/Kg) and extrusion temperatures $(99-135^{\circ}C)$. The affected retention rates of thiamine, riboflavin and niacin in extruded rice bran were determined. The extruded rice bran with higher moisture level had a lower or similar vitamin retention rate at lower specific power consumption and extrusion temperatures, relatively. The vitamin retention in extruded rice brail with the same moisture level were gradually decreased by the increased specific politer consumption and extrusion temperatures. The vitamin retention of rice bran during the extrusion cooking for the rice bran stabilization were observed as 89.9-97.0% for thiamin, 83.4- 97.3% for riboflavin and 94.0 - 97.7% for niacin, respectively.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.497-502
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• 1990

The effect of sugar concentration, immersion time and temperature on water loss, solid gain or loss, and sugar molality of potatoes during osmotic concentration was analyzed by a response surface methodology (RSM), and those values were predicted by using a second degree polynomial regression model. Effect of osmotic concentration and blanching on vitamin C retention of air dried potatoes (6% MC: wet basis) was also evaluated. The most significant factor was sugar concentration for water loss, solid gain or loss, sugar molality, rate parameter and retention of vitamin C. Second and third factors were immersion time and temperature respectively. Water loss and solid gain were rapid in the first 10 min and then levelled off. A 44.6% of water loss was observed during osmotic concentration using a sugar solution $(60\;Brix,\;80^{\circ}C$) with 20 min of immersion time. Dried potatoes after osmotic concentration had higher vitamin C content than dried potatoes after blanching. Optimum regions for osmotic concentration process of potatoes were $60-70^{\circ}C$ of immersion temperature, 60 Brix of sugar solution and 16-20 min of immersion time based on above 30% of water loss and 50% of vitamin C retention.

• Journal of Nutrition and Health
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• v.36 no.7
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• pp.691-698
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• 2003

The purpose of this study was to investigate the effect of vitamin E on the cadmium accumulation in body, cadmium excretion and detoxification functions in chronic cadmium poisoned rats. Sprague-Dawley male rats weighing 100$\pm$10 g were randomly assigned to one normal group and three cadmium poisoned groups. Cadmium poisoned groups were classified to vitamin E free diet (Cd-0E group), vitamin E 40 mg/kg diet (Cd-400E group) and 400 mg/kg diet (Cd-400E group) according to the levels of vitamin E supplement. Animals were maintained on 0, 40 mg and 400 mg vitamin E/kg diets for 20 weeks and simultaneously administered 50 ppm Cd$^{2+}$ dissolved in the drinking water. Body weight, food intakes and food efficiency ratio were significantly decreased in all cadmium groups, compared with those of normal group. The accumulation of cadmium in rat liver, kidney and blood was reduced by sufficient vitamin E supplementation. The metallothionein (MT) content in liver and kidney were increased in all cadmium groups compared with that of normal group. The ratio of cadmium absorption and retention were significantly decreased in vitamin E supplementation groups. Accordingly, vitamin E supplementation resulted in an excretion of cadmium in urine and feces and a lowered accumulation of cadmium in liver and kidney. It can be suggested that increased MT synthesis lead to the significant decrease in cadmium absorption and retention ratios.s.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.433-440
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• 2016

Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.

• Biomolecules & Therapeutics
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• v.30 no.6
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• pp.562-569
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• 2022

Etretinate, an acitretin metabolite, has a long retention duration in adipose tissues with a teratogenic potential. FDA advises a contraceptive period of at least three years after discontinuing acitretin. However, the effect of accumulated etretinate in adipose tissues on fetus is unknown. Although the teratogenic threshold for serum concentration of etretinate has been presented as higher than 2 ng/mL, that of acitretin is unknown. To examine factors affecting body retention of acitretin and etretinate, effects of acitretin dosage, acitretin-taking duration, elapsed time after stopping acitretin, age, sex, concomitant alcohol consumption, and foods and supplements rich in vitamin A intake on serum concentrations of acitretin and etretinate were analyzed in 14 acitretin-taken patients and 58 controls without taking acitretin or etretinate. Serum concentrations of acitretin, but not etretinate, tended to be inversely related to the discontinuation duration. They were also related to old age. Different from a published result that alcohol consumption could promote the metabolism of acitretin into etretinate, alcohol intake did not affect serum concentrations of etretinate. Unexpectedly, more frequent intake of vitamin A or provitamin A-rich food and supplements was associated with higher serum acitretin, whereas less frequent intake of vitamin A or provitamin A-rich food and supplements was associated with higher serum levels of etretinate in acitretin-taken patients. Despite preliminary data, inter-individual variations in serum retention of etretinate suggest the necessity of further research before applying the same guidelines to everyone to minimize unnecessary contraception.

• Animal Bioscience
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• v.34 no.4
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• pp.701-713
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• 2021

Objective: The present work was undertaken to evaluate the effects of storage time, choline chloride, and high concentrations of Cu and Zn on the kinetic behavior of vitamin degradation during storage in two vitamin premixes and four vitamin-trace mineral (VTM) premixes. Methods: Two vitamin premixes (with or without 160,000 mg/kg of choline) were stored at 25℃ and 60% humidity. Besides, four VTM premixes were used to evaluate the effects of choline (0 vs 40,000 mg/kg) and trace minerals (low CuSO4+ZnO vs high CuSO4+ZnO) on vitamin stability in VTM premixes stored in room, and the VTM premixes were stored in room temperature at 22℃. Subsamples from each vitamin and VTM premix were collected at 0, 1, 2, 3, 6, and 12 months. The retention of vitamin A (VA), vitamin D3 (VD3), vitamin E (VE), vitamin K3 (VK3), vitamin B1 (VB1), vitamin B2 (VB2), vitamin B3 (VB3), vitamin B5 (VB5), and vitamin B6 (VB6) in vitamin premixes and VTM premixes during storage was determined. The stability of vitamins in vitamin premixes and VTM premixes was determined and reported as the residual vitamin activity (% of initial) at each sampling point. Results: The effect of choline on VK3 retention was significant in vitamin premixes (p<0.05). The negative effect of storage time was significant for the retentions of VD3, VK3, VB1, VB2, VB5, and VB6 in vitamin premix (p<0.05). For VTM premixes, negative effect of storage time was significant (p<0.05) for the losses of vitamin in VTM premixes. Choline and high concentrations of Cu and Zn significantly increased VA, VK3, VB1, and VB2 loss during storage (p<0.05). The supplementation of high concentrations of Cu and Zn significantly decreased the concentrations of VD3 and VB6 (p<0.05) in VTM premixes at extended storage time. Conclusion: The maximum vitamin stability was detected in vitamin and VTM premixes containing no choline or excess Cu and Zn. The results indicated that extended storage time increased degradation of vitamin in vitamin or VTM premixes. These results may provide useful information for vitamin and VTM premixes to improve the knowledge of vitamin in terms of its stability.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.115-120
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• 2008

Lipid soluble vitamin E consists of tocopherols and tocotrienols depending upon double bonds in phytyl side chains attached to chromanol ring. Recent reports on antioxidative, anticancer, and cholesterol-lowering effects of tocotrienols have increased researches and commercialization of tocotrienols. Purple perilla (Perilla frutescens var. acuta Kudo) has been reported as a plant containing tocotrienols along with tocopherol forms of vitamin E based upon normal phase HPLC analysis. To confirm the existence or absence of tocotrienol form of vitamin E in purple perilla, comparative analysis using HPLC, GC/FID, and GC/MSD has been conducted for 14 purple perilla genetic accessions collected from Korea and Japan. Normal phase HPLC analysis showed ${\alpha}-$, ${\beta}-$, ${\gamma}-$, and ${\delta}-tocopherols$ along with peaks with retention times quite similar to ${\beta}-$ and ${\gamma}-tocotrienols$. Same purple perilla samples, analysed by GC exhibited ${\alpha}-$, ${\beta}-$, ${\gamma}-$, and ${\delta}-tocopherols$ quantitatively equivalent to HPLC results. However, no peaks for ${\beta}-$ and ${\gamma}-tocotrienols$ could be observed and unknown two peaks of similar retention times with ${\beta}-$ and ${\gamma}-tocotrienols$ were identified not corresponding tocotrienols by GC/MSD. These results suggest the absence of tocotrienol form of vitamin E in purple perilla as well as the necessity of using GC-based qualitative and quantitative vitamin E analysis to avoid misinterpretation of peaks with similar retention times as tocotrienol isomers when analysed by an HPLC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.713-720
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• 2017

${\beta}-Carotene$, vitamin E, and folate contents according to color and species of Capsicum annuum were investigated. In addition, four C. annuum species were cooked by using different methods (boiling, pan-cooking, pan-frying, deep-frying, steaming, roasting, and microwaving), and retention rates of ${\beta}-Carotene$, vitamin E, and folate affected by color and species were evaluated. Weight loss was observed in all paprika and pepper species using all cooking methods. ${\beta}-Carotene$ and folate contents of C. annuum samples were significantly different by color, species, and cooking method (P<0.05), whereas vitamin E contents were not significantly affected by species. ${\beta}-Carotene$, vitamin E, and folate contents (mg/100 g) of raw C. annuum showed ranges of 95.4 (green pepper)~2,441.1 (red pepper), 0.7 (green paprika)~4.2 (red paprika), and 6.2 (green pepper)~148.7 (red pepper). As a result, the highest ${\beta}-Carotene$, vitamin E, and folate contents were detected in deep fried red pepper, roasted red pepper, and boiled red pepper, respectively, among the cooked samples. Retention rates of C. annuum varied by cooking method, resulting in ranges of 77.3% (boiled red pepper)~356.4% (roasted green pepper) for ${\beta}-Carotene$, 2.0% (microwaved red pepper)~789.3% (deep-fried green paprika) for vitamin E, and 20.9% (microwaved red pepper)~445.1% (steamed green pepper) for folate. Over 75% retention rates were observed for ${\beta}-Carotene$, vitamin E, and folate in all samples except for red pepper. However, in red pepper, vitamin E and folate retentions were remarkably lowered by deep frying and micro-waving, resulting in rates of 2.0~32.1%. This study provides information on effective cooking methods for vitamin retention in C. annuum depending on color and species.