데치기와 저수분 조리방법에 따른 채소의 비타민 및 무기질 함량 변화 = Changes in Vitamin and Mineral Contents of Vegetables by Cooking Methods

다국어 초록 (Multilingual Abstract)

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다국어 초록 (Multilingual Abstract)

Vegetables, which are a diverse source of crucial nutrients in our diet, generally undergo substantial losses during the cooking process. Therefore, we investigate the impact of cooking techniques with different levels of moisture and temperature on the contents of vitamins and minerals in vegetables. Paprika, water parsley, mung bean sprouts, pak choi and tomato were heated by general blanching method(GB) and low moisture cooking method (LM). Qualitative and quantitative analysis of vitamin B complex, vitamin C and minerals(Mg, Ca, K, Zn, Fe) were performed using an high-performance liquid chromatography (HPLC) system coupled with mass spectrometer (MS). All levels of vitamine B complex, vitamin C and minerals in vegetables, particularly in water parsley and tomato, by LM were higher compared to those of GB. In addition, the retention rates of vitamin B1 and vitamin B2 in vegetables cooked by LM were 10.97%∼93.31% and 54.31%∼95.50% higher, respectively, compared to those of GB. The retention rate of minerals in vegetables by GB and LM was higher than that of vitamins. Our findings suggest that LM, which involves using a minimal amount of water at low temperatures, is an efficient method for reducing the loss of soluble vitamins and minerals in vegetables.