데치기(Blanching)로 조리된 22가지 채소류의 베타카로틴 함량의 변화와 영양소 보존율(True Retention)

Abstract

In the present study, reversed-phase HPLC was utilized to quantify the β-carotene content of 22 kinds of raw and blanched vegetables consumed in Korea. In addition, true retention (TR) of β-carotene in samples was obtained. For quantification of β-carotene, external standard curve was obtained with limit of detection and limit of quantitation. The β-carotene contents in 22 raw vegetables ranged from 6.29 (bellflower root) to 7,050.73 μg/100 g (spinach, field culture). After blanching, β-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 β-carotene content was observed after blanching, TR of some vegetables was lower than 100% due to their weight reduction. The highest TR of β-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.