The effect of heating on the vitamin C content of selected vegetables
Department of Catering and tourism, University of food technologies, 26 Maritsa blvd., 4000, Plovdiv, Bulgaria.
Research Article
World Journal of Advanced Research and Reviews, 2019, 03(03), 027–032.
Article DOI: 10.30574/wjarr.2019.3.3.0073
Publication history:
Received on 06 October 2018; revised on 19 October 2019; accepted on 22 October 2019
Abstract:
Vitamin C is important for the human body function. People usually fulfill their vitamin C needs with food intake. A supplement intake also exists when needed. Vegetables are rich in various phytochemicals, biologically active substances with beneficial health effects, and are daily sources of vitamins and minerals for the body. The vitamin C content of eight widely used vegetables was established with the use of two assays (NBS and DCPIP). Food processing i.e. boiling, steaming and microwaving was used to establish vitamin C retention in cauliflower, peppers (red and green), potatoes (yellow and red), carrots, cabbage, and eggplant. The results obtained suggest that the most suitable cooking technique in terms of vitamin C retention is steaming.
Keywords:
Vitamin C; Vegetables; Cooking; Retention levels
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Copyright © 2019 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0