Abstract
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77.74–242.73%), baking (85.99–212.39%), stir-frying (83.12–957.08%), deep-frying (162.48–4214.53%), steaming (45.97–179.57%), roasting (49.65–253.69%), and microwaving (44.67–230.13%). Similarly for true retention of β-carotene were: boiling (65.69–313.75%), baking (71.46–330.16%), stir-frying (89.62–362.46%), deep-frying (178.22–529.16%), steaming (50.39–240.92%), roasting (73.54–361.47%), and microwaving (78.60–339.87%).
Highlights
Spices, which are widely acceptable food adjuncts, affect flavor, pungency, antioxidant properties, and nutritional characteristics
Information on the contents and true retentions of different nutrients in a series of spices is limited, a number of studies have examined the effects of cooking treatments on fatty acid profiles and vitamin E or β-carotene levels in various foods [3,4,5]
Determination of the nutrient contents of spices and their true retentions after cooking would contribute to salutary food preparation and possibly result in healthy cooking recommendation for the general public from the standpoint of food science
Summary
Spices, which are widely acceptable food adjuncts, affect flavor, pungency, antioxidant properties, and nutritional characteristics. Information on the contents and true retentions of different nutrients in a series of spices is limited, a number of studies have examined the effects of cooking treatments on fatty acid profiles and vitamin E or β-carotene levels in various foods [3,4,5]. Determination of the nutrient contents of spices and their true retentions after cooking would contribute to salutary food preparation and possibly result in healthy cooking recommendation for the general public from the standpoint of food science. Fatty acids, both straight-chain and branched-chain, have the ability to regulate lipid metabolism at different levels [6].
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