Effects of Chinese domestic cooking methods on the carotenoid composition of vegetables in Taiwan

Carotenoids, lutein, zeaxanthin, and β-carotene, common in many vegetables, have been shown to be important in visual health-promoting. However, cooking practice has a great impact on these bioactive compounds. The objective of this work was to evaluate the effect of three common Chinese domestic cooking methods including boiling, stir-frying, and deep-frying on the composition of lutein, zeaxanthin, β-carotene and their trans/cis (E/Z) isomers of vegetables. Among the 25 fresh vegetables commonly consumed in Taiwan, it was found that cilantro, Thai basil leaves, sweet potato leaves, and choy sum contained the 1st-4th highest amount of total carotenoids content (TCC), respectively. Boiling preserved the majority of carotenoids, whereas stir-frying and deep-frying significantly decreased TCC and (all-E)-forms of carotenoids. In addition, (all-E) - and (13Z)-/(13′Z)-carotenoids exhibited similar trends during boiling, since the boiling time required to reach maximum concentration for (all-E)-carotenoids was almost the same as that for (13Z) - plus (13′Z)-isomers. An overall increase of (9Z)/(9′Z)-carotenoid isomers was observed in all boiled vegetables, probably because of E/Z isomerization, which could partially result in the formation of more bioactive compounds such as (9Z)-β-carotene. Boiling may be the preferred practice of domestic cooking methods to preserve carotenoids in vegetables.

► Cooking practice has great impact on the carotenoid composition of vegetables. ► The most common Chinese cooking methods are boiling, stir-frying, and deep-frying. ► Optimum boiling treatment could preserve the majority of carotenoids in vegetables. ► However, both frying practices decreased TCC and (all-E)-forms of carotenoids. ► Boiling resulted in the formation of more bioactive compound such as (9Z)-β-carotene.