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True Retention and β-Carotene Contents in 22 Blanched Vegetables
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 Title & Authors
True Retention and β-Carotene Contents in 22 Blanched Vegetables
Hwang, Keum-Hee; Shin, Jung-Ah; Lee, Ki-Teak;
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In the present study, reversed-phase HPLC was utilized to quantify the -carotene content of 22 kinds of raw and blanched vegetables consumed in Korea. In addition, true retention (TR) of -carotene in samples was obtained. For quantification of -carotene, external standard curve was obtained with limit of detection and limit of quantitation. The -carotene contents in 22 raw vegetables ranged from 6.29 (bellflower root) to (spinach, field culture). After blanching, -carotene contents of 13 vegetables increased up to 103.05% while nine vegetables resulted in reduced content, ranging from -2.17 to -29.16%. However, even though increased -carotene content was observed after blanching, TR of some vegetables was lower than 100% due to their weight reduction. The highest TR of -carotene was found from blanched cabbage (164.46%) while the lowest TR was found from Turcz (Gomchwi) at 59.35%. TR is an effective method to evaluate retention of nutrients in cooked foods, considering changes of nutrient content and weight.
-carotene;blanching;true retention;vegetables;
 Cited by
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