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This study examines the effects of different cooking methods (stir-frying, steaming, superheated-steaming) on the contents and the true retention of moisture, water-soluble vitamins, and bioactive compounds of ten selected vegetables: broccoli, brussels sprout, cabbage, eggplant, green bean, onion, red cabbage, red onion, squash, and tomato. The total color difference (ΔE) values were decreased after stir-frying the samples, except for eggplant, green bean, and tomato. The true retention of water-soluble vitamins (B1, B2, B3, and C) was increased in most vegetables after superheated-steaming, as compared to steaming and stir-frying. Moreover, compared to the uncooked vegetables, a higher true retention of total polyphenol and flavonoid was obtained for most vegetables subsequent to superheated-steaming. Total anthocyanin content was detected only in eggplant, red cabbage, and red onion, and a smaller loss of anthocyanin was determined after subjecting red cabbage to superheated-steaming. Also, the free radical scavenging activities were higher in superheatedsteaming vegetables, except in eggplant and squash. These results indicate that superheated-steaming induces a positive effect for retaining water-soluble vitamins and functional components of vegetables.
I. 서 론
II. 연구내용 및 방법
1. 재료 및 시약
2. 시료 전처리 및 조리방법
3. 조리수율 및 수분 함량
4. 색도 측정
5. 비타민 B1 및 비타민 B3 함량 분석
6. 비타민 B2 함량 분석
7. 비타민 C 함량 분석
8. 총 폴리페놀 및 플라보노이드 함량 분석
9. 총 안토시아닌 함량 분석
10. ABTS 및 DPPH 라디칼 소거능 측정
11. 잔존율(True retention) 변화
12. 통계 처리
III. 결과 및 고찰
1. 조리에 의한 채소류의 조리수율, 수분함량 및 색도 변화
2. 조리에 의한 채소류의 수용성 비타민 함량 및 잔존율 변화
3. 조리방법에 따른 기능성 성분 함량과 잔존율 변화
4. 조리방법에 따른 채소류의 항산화 활성
IV. 요약 및 결론
References
