کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4562685 | 1330724 | 2010 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effects of cooking on the profile and micellarization of 9-cis-, 13-cis- and all-trans-β-carotene in green vegetables
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Few studies have looked at the isomeric profile and micellarization of β-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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 43, Issue 4, May 2010, Pages 1130-1135
Journal: Food Research International - Volume 43, Issue 4, May 2010, Pages 1130-1135
نویسندگان
Laurie O'Sullivan, Karen Galvin, S. Aisling Aherne, Nora M. O'Brien,