Influence of cooking on phenolic compounds in vegetables
- 09.12.2002
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- Redaktion
W. Andlauer, Cl. Stumpf, M. Hubert, A. Rings, P. Fürst, Stuttgart
Phenolic compounds are phytochemicals which are associated with the flavour and colour of fruit and vegetables. They have been found to show many beneficial effects on health and their intake seems to reduce the risk for degenerative diseases, provided intakes and absorption rates are high enough. So far, little is known about the influence of cooking on the concentration of phenolic compounds in vegetables. The authors therefore studied the influence of different volumes of cooking water on the content of selected phenolic compounds in vegetables.The marker compounds investigated were rutin, a flavonoid glycoside, in zucchini; chlorogenic acid, a phenolic acid, in carrots; rutin and quercitrin, both belonging to the flavonoid glycosides, in beans, and chlorogenic and caffeic acid in potatoes. Zucchini, beans and carrots cooked in less water contained significantly higher levels of phenolic phytochemicals than the same vegetables cooked in more water.
In potatoes, in which the content of phenolic acids considerably varies anyway, penolic acid levels after cooking differed greatly, but not significantly. It may be concluded that, due to cooking losses, real intakes of phenolic compounds from cooked vegetables are lower than has been assumed so far. EU12/02
Keywords: Phenolic compounds / vegetables / influence of cooking
Sie finden den Artikel in deutscher Sprache in Ernährungs-Umschau 12/02 ab Seite 475.
