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Beta-carotene and ascorbic acid retention in fresh and processed vegetables.

Author(s) : HOWARD L. A., WONG A. D., PERRY A. K., et al.

Type of article: Article

Summary

Broccoli, carrots, and green beans were randomly divided into 3 treatments: fresh-refrigerated, frozen or canned (carrots only). Frozen or canned vegetables were processed within 24 hours and stored for up to 1 year. Fresh-refrigerated vegetables were held at 4 °C for 3 weeks (broccoli and green beans) or 6 months (carrots). Trans beta-carotene and total ascorbic acid were determined at specified times, before and after microwave cooking. Blanching resulted in ascorbic acid loss, but retention remained stable after freezing broccoli and green beans. Fresh-refrigerated green beans lost more than 90% ascorbic acid after 16 days storage. Linear decreases in ascorbic acid were found in most fresh-refrigerated or frozen vegetables. Trans beta-carotene decreased slightly during freezer storage. Reductions in trans beta-carotene occurred in canned carrots. Microwave cooking had minimal effects on ascorbic acid or trans beta-carotene.

Details

  • Original title: Beta-carotene and ascorbic acid retention in fresh and processed vegetables.
  • Record ID : 2000-3044
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 64 - n. 5
  • Publication date: 1999/09
  • Document available for consultation in the library of the IIR headquarters only.

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