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Effects of cooking on the profile and micellarization of 9-cis-, 13-cisand

all-trans-b-carotene in green vegetables

Laurie O’Sullivan, Karen Galvin, S. Aisling Aherne, Nora M. O’Brien *

Department of Food and Nutritional Sciences, University College Cork, Ireland

A B S T R A C T

Few studies have looked at the isomeric profile and micellarization of b-carotene (BC) isomers in green vegetables. Therefore, the aims of the present study were, first, to assess the isomeric profile of BC isomers in raw and cooked vegetables namely broccoli, kale, spinach and Savoy cabbage and, second, to examine the impact of boiling on the BC isomeric profile of the vegetables, their respective micelle fractions and on efficiency of micellarization. All vegetables were subjected to an in vitro digestion procedure. All-trans-, 9-cis- and 13-cis-BC were present in the four vegetables tested. BC isomerization occurred following the cooking of spinach and, to a lesser extent, Savoy cabbage. The isomeric profile of the micelle fractions from broccoli and spinach altered as a result of cooking, but not kale and Savoy cabbage. Our findings suggest that the food matrix may play a role in the effects of cooking on BC isomerization..

a r t i c l e i n f o

Article history:

Received 25 November 2009

Accepted 5 February 2010

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Effect of soaking and hydrothermal processing

Methods on the levels of antinutrients and in vitro protein

Digestibility of bauhinia purpurea l. Seeds

K. Vijayakumari a, M. Pugalenthi b,*, V. Vadivel b

a Department of Botany, Vellalar College for Women, Erode 638 009, Tamil Nadu, India

b Department of Biotechnology, Karpagam Arts and Science College, Coimbatore 641 021, Tamil Nadu, India

Received 7 November 2005; accepted 24 July 2006

Abstract

The effects of various domestic processing methods such as soaking, cooking and autoclaving on the levels of certain antinutritional factors and in vitro protein digestibility of seeds of Bauhinia purpurea L., an underutilised legume collected from South India, were investigated. The raw seeds were found to contain antinutritional factors like total free phenolics (2.75 g/100 g), tannins (2.35 g/100 g), phytic acid (692 mg/100 g) and flatulence factors, raffinose (0.54 g/100 g), stachyose (1.17 g/100 g) and verbascose (0.95 g/100 g). Soaking the seeds in distilled water caused maximum reduction in the phytic acid content (37%), whereas soaking in NaHCO3 solution reduced significant levels of phenolics and tannins (72% and 78%, respectively). A reduction in the levels of oligosaccharides (raffinose by 63%, stachyose by 42% and verbascose by 79%) was observed during cooking. Of the attempted treatments, autoclaving appeared to be most effective in reducing levels of all the investigated antinutrients, except phytic acid, and also improved the in vitro protein digestibility of B. purpurea seeds.

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