Effects of cooking on the profile and micellarization of 9- cis-, 13- cis- and all- trans-β-carotene in green vegetables

• Published in: Food research international 2010-05, Vol.43 (4), p.1130-1135
• Main Authors: O’Sullivan, Laurie, Galvin, Karen, Aisling Aherne, S., O’Brien, Nora M.
• Format: Article
• Language: English
• Subjects: beta-carotene; Biological and medical sciences; Brassica oleracea var. sabauda; Broccoli; carotenoids; Cooking; cooking quality; Food industries; food nutrient losses; Foods; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; green leafy vegetables; Green vegetables; Heating; In vitro digestion; Isomerization; Isomers; kale; Micellarization; raw vegetables; Spinach; Vegetables; β-Carotene isomers
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2010.02.012

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.