Stability of chlorophylls and carotenoids in sweet potato leaves during microwave cooking
1993
Chen, B.H. | Chen, Y.Y.
The effect of microwave cooking on the stability of chlorophylls and carotenoids in sweet potato leaves was studied. Each cooking treatment was conducted at 2450 MHz with an output power of 700 W for 0, 2, 4, or 8 min in duplicate. The various chlorophylls and carotenoids were analyzed by high-performance liquid chromatography with photodiode array detection. Results implied that in most cases the content of each pigment decreased along with the increase of heating time. Chlorophylls and the epoxy-containing carotenoids were the most susceptible to heat loss. Pigments formed during microwave cooking included chl b isomer, chl a isomer I, chl a isomer II, pheophytin b, pheophytin a, pyropheophytin a, cis-neochrome, and two lutein dehydration products, 3,4-didehydro-#,e-caroten-3'-ol and 31,41-didehydro-ft,fi-carotenol.
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