Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in the Contents of Carotenoids and Cis/Trans β-Carotenes of Fresh and Cooked Spinach in Foodservice Operations

단체급식에서 시금치의 조리방법에 따른 Carotenoids 및 Cis/Trans β-Carotene 함량의 변화

  • Lim, Yaung-Iee (Dept. of Food and Nutrition, Sung-shin Women's University)
  • 임양이 (성신여자대학교 식품영양학과)
  • Published : 2007.01.31
Download PDF
⟨ Previous Next ⟩

Abstract

HPLC quantifications of fresh and cooked (steamed/microwaved) spinach, one of the most frequently consumed vegetables in foodservice operations, were carried out to determine carotenoids compositions. An S-3 $\mu$m C30 stationary phase for reversed-phase columns with diode-array detection was used to separate and quantify geometric isomers of provitamin A carotenoids in the fresh and cooked spinach. The carotenoids in fresh spinach were identified and quantified: Lutein (63.0%), $\beta$-carotene isomers (all-trans 29.6%, 9-cis 3.2%, 13-cis 1.8%, $\alpha$-carotene 0.4%, zeaxanthin 2.1%) and cryptoxanthin. Cryptoxanthin, detected in a trace amount in HPLC, was not quantified in this study. Lutein was little affected by cooking methods and frozen conditions. 9-cis and 13-cis-$\beta$-carotene isomers were major types formed during cooking. Cooking (steam/microwave) did not alter carotenoid profiles of the samples, but the amounts of carotenoids quantified were greater than those in the fresh samples. Heat treatment such as steaming increased total carotenoids contents, especially trans-$\beta$-carotene (p<0.05). The carotenoid contents of the frozen spinach increased even after the microwaved treatment (p<0.05). These increases were likely to result from the increased extraction efficiency and inactivation of enzymes capable of carotenoids degrading during the heat treatments.

본 연구에서는 단체급식에서 많이 이용되는 시금치의 조리방법에 따른 카로티노이드 분리 및 정량을 위해서 HPLC를 이용하여 분석하였다. 시금치의 methanol 추출물로 THF 용매 분획물에 대하여 카로티노이드 및 그 이성체 화합물을 표준품으로 해서 분리된 카로티노이드의 RT와 함량은 lutein(63%), zeaxanthin(2.1%), crytoranthin, 13-cis-$\beta$-carotene(1.8%), a-carotene, trans-$\beta$-carotene(29.6%), 9-cis-$\beta$-carotene(3.1%)의 순으로 분리되었으며, 여기서 분리된 crytoxanthin은 미량 검출되어 본 실험에서는 정량하지 않았다. Lutein은 다른 카로티노이드에 비하여 조리방법 및 가열에 의한 영향을 비교적 덜 받는 것으로 나타났고, zeaxanthin은 조리 후 감소하는 경향을 보였다. 한편, trans-cis-$\beta$-carotene의 이 성 체 인 9-cis-$\beta$-carotene과 1,3-cis-$\beta$-carotene은 조리방법과 상관없이 가열 후 증가하는 경향을 보였는데 이는 가열과정이 trans-$\beta$-carotene의 이성화를 형성시키는 것으로 설명된다. Steam 조리 및 냉동 후 microwave조리에서 trans-$\beta$-carotene은 증가하는 경향을 보였다(p<0.05). 시금치의 총 non-provitamin A의 경우, 각 처리구간에 별 차이가 없었으나, 총 provitamin A에서는 원재료와 냉동 후 조리에서 유의적 차이를 볼 수 있었다(p<0.05). 또한 provitamin A로서의 기능이 가장 큰 trans-$\beta$-carotene은 steam으로 가열한 경우 가장 높았으며 또한 카로티노이드의 총 함량도 다른 시료보다 높은 함량을 보여주었다. 그 다음은 냉동 후 microwave로 가열한 시료로 두 시료와 유의적인 차이를 보였다(p<0.05). 이상의 결과로부터 steam 가열시료, 냉동 후 가열시료, 원재료를 microwave로 가열한 시료 그리고 원재료 시금치의 순으로 카로티노이드의 총 함량이 높게 나타났다.

Keywords

References

  1. Simpson KL. 1985. Chemical changes in natural food pigments. In Chemical Changes in Food during Processing. Richardson T, Finley JW, eds. AVI, Westport, CT. p 411
  2. Krinsky NI. 1988. Evidence for the role of carotenes in preventive health. Clin Nutr 7: 112-115
  3. Erdman JW Jr, Poor CL, Dietz JM. 1988. Factors affecting the bioavailability of vitamin A carotenoids and vitamin E. Food Technol 10: 214-221
  4. Khachik F, Goli MB, Beecher GR, Holden J, Lusby WR, Tenorio MD, Barrera MR. 1992. Effect of food preparation on qualitative and quantitative distribution of major carotenoid constituents of tomatoes and several green vegetables. J Agric Food Chem 40: 390-398 https://doi.org/10.1021/jf00015a006
  5. Olson JA. 1989. Biological actions of carotenoids. J Nutr 119: 94-95 https://doi.org/10.1093/jn/119.1.94
  6. Witschi JC, Houser HB. 1970. Preformed vitamin A, carotene, and total vitamin A activity in usual adult diets. J Am Dietet A 57: 13-16
  7. Granado F, Olmedilla B, Blanco I, Rojas-Hidalgo E. 1992. Carotenoid composition in raw and cooked spanish vegetables. J Agric Food Chem 40: 2135-2140 https://doi.org/10.1021/jf00023a019
  8. Chen BH. 1992. Studies on the stability of carotenoids in garland chrysanthemum (Ipomoea spp.) as affected by microwave and conventional heating. J Food Prot 55: 296-300 https://doi.org/10.4315/0362-028X-55.4.296
  9. Chen BH, Han LH. 1990. Effects of different cooking methods on the yield of carotenoids in water convolvulus (Ipomoea aquatica). J Food Prot 53: 1076-1078 https://doi.org/10.4315/0362-028X-53.12.1076
  10. Chen BH, Chen YY. 1993. Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking. J Argric Food Chem 41: 1315-1320 https://doi.org/10.1021/jf00032a029
  11. Lessin WJ, Catigani GL, Schwartz SJ. 1997. Quantification of cis-trans Isomers of provitamin A carotenoids in fresh and processed fruits and vegetables. J Agric Food Chem 45: 3728-3732 https://doi.org/10.1021/jf960803z
  12. Chandler LA, Schwartz SJ. 1988. Isomerization and losses of trans ${\beta}$-carotene in sweet potatoes as affected by processing treatments. J Agric Food Chem 36: 129-133 https://doi.org/10.1021/jf00079a033
  13. Chandler LA, Schwartz SJ. 1987. HPLC seperation of cis-trans carotene isomers in fresh and processed fruits and vegetables. J Food Sci 52: 669-672 https://doi.org/10.1111/j.1365-2621.1987.tb06700.x
  14. Bushway RJ. 1986. Determination of a- and ${\beta}$-carotene in some raw fruits and vegetables by high-performance liquid chromatography. J Agric Food Chem 34: 409-412 https://doi.org/10.1021/jf00069a006
  15. Panalaks T, Murray TK. 1970. The effect of processing on the content of carotene isomers in vegetables and peaches. J Inst Can Technol 3: 145-151 https://doi.org/10.1016/S0008-3860(70)74310-9
  16. Sweeney JP, Marsh AC. 1971. Effect of processing provitamin A in vegetables. J Am Diet Assoc 59: 238-243
  17. Chander LA, Schwarz SJ. 1988. Isomerization and losses of trans-${\beta}$-carotene in sweet potatoes as affected by processing treatments. J Agric Food Chem 36: 129-133 https://doi.org/10.1021/jf00079a033
  18. Speek AJ, Speek-Saichua S, Schreurs WHP. 1988. Total carotenoid and $\beta$-carotene contents of Thai vegetables and the effect of processing. Food Chem 27: 245-257 https://doi.org/10.1016/0308-8146(88)90010-6
  19. Lim YI, Kim HY, Russell RM. 2003. Changes in carotenoids contents in pureed and cooked carrot and spinach during storage. Korean J Soc Food Cookery Sci 19: 83-95
  20. Yeum KJ, Booth SL, Sadowski JA, Liu C, Tang G, Krinsky NI, Russell RM. 1996. Plasma carotenoid response to the ingestion of controlled diets high in fruits and vegetables. Am J Clin Nutr 64: 594-602 https://doi.org/10.1093/ajcn/64.4.594
  21. Steinmetz KA, Potter JD. 1991. Vegetables, fruit, and cancer. II. Mechanism. Cancer Causes and Control 2: 427-442 https://doi.org/10.1007/BF00054304
  22. Baloch AK, Buckle KA, Edwards RA. 1977. Effect of processing on the quality of dehydrated carrot. J Food Technol 12: 285-290 https://doi.org/10.1111/j.1365-2621.1977.tb00109.x
  23. O'Neil, CA, Schwartz SJ. 1992. Photoisomerization of ${\beta{$- carotene by photosensitization with chlorophyll derivatives as sensitizer. J Chromatogr 624: 235-252 https://doi.org/10.1016/0021-9673(92)85682-J
  24. Gomez MI. 1981. Carotene content of some green leafy vegetables of Kenya and effects of dehydration and storage on carotene retention. J Plant Foods 3: 231-244 https://doi.org/10.1080/0142968X.1981.11904235
  25. Booth VH. 1960. Inactivation of the carotene-oxidizing system in iris leaf. J Sci Food Agric 11: 8-13 https://doi.org/10.1002/jsfa.2740110102
  26. Ueno T, Maekawa A, Suzuki T. 1982. Effect of lipoxygenase on the determination of carotene in vegetables. Vitamins (Jpn) 56: 83-90
  27. Chen HE, Peng HY, Chen BH. 1996. Stability of carotenoids and vitamin A during storage of carrot juice. Food Chem 57: 497-503 https://doi.org/10.1016/S0308-8146(96)00008-8

Cited by

  1. Antioxidant Activity and Physicochemical Characteristics of Pimpinella brachycarpa Nakai with Treatments Methods vol.26, pp.1, 2013, https://doi.org/10.9799/ksfan.2013.26.1.125
  2. Protective Effect of Edible Mushrooms (Pleurotus ostreatus, Flammulina velutipes, Lentinula edodes) according to Different Cooking Methods on DNA Damage of Jurkat Cell Line vol.28, pp.1, 2015, https://doi.org/10.9799/ksfan.2015.28.1.034
  3. Method Validation and Quantification of Lutein and Zeaxanthin from Green Leafy Vegetables using the UPLC System vol.44, pp.6, 2012, https://doi.org/10.9721/KJFST.2012.44.6.686
  4. Quantitative Changes of Nutritional Composition of Spaghetti Squash by Boiling vol.27, pp.6, 2011, https://doi.org/10.9724/kfcs.2011.27.6.815
  5. Effect of domestic processing on bioactive compounds vol.7, pp.2, 2008, https://doi.org/10.1007/s11101-007-9073-1
  6. True Retention and β-Carotene Contents in 22 Blanched Vegetables vol.45, pp.7, 2016, https://doi.org/10.3746/jkfn.2016.45.7.990
  7. Effect of harvest seasons and extraction methods on the nutritional and functional components of Seomcho (Spinacia oleraecea L.) vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.682
  8. Rapid and nondestructive detection of freshness quality of postharvest spinaches based on machine vision and electronic nose vol.39, pp.6, 2007, https://doi.org/10.1111/jfs.12708