Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Changes of Folate Content in Spinach by Cooking and Storage -The Comparisons of Thermal Destruction and Loss of Folate into Cooking Water by Blanching Time of Spinach-

조리 및 저장에 따른 시금치 엽산 함량의 변화 - 조리시간에 따른 엽산의 열파괴 손실과 조리수를 통한 손실의 비교 -

  • 민혜선 (한남대학교 가정교육과)
  • Published : 1998.04.01
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Abstract

The effects of cooking methods and storage time on folate content in spinach were determined by boiling for 1, 2, 3, 4, 5, 10 and 20min in distilled water or by microwave blanching for 20, 40, 60, 80, 100 sec. The folate content of cooked spinach was decreased to 80.7% after 1min boiling, and to 5.5% after 20min boiling. The folate recovered from the cooked spinach and cooking water was 101.1% after 1min, 68.0% after 2min and 51.3% after 3min. The relative folate content leached out of the cooked spinach into the cooking water varied from 20.2% after 1min boiling to 88.8% after 20min boiling. Total folate content of spinach was decreased to 45% by microwave heating for 40sec. However, the spinach cooked by microwave heating retained more folate due to the minimal loss of folate into cooking water. More than 90% of folate content of spinach was retained during 1 to 2 weeks of storage at 4$^{\circ}C$.

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References

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