Analysis of Changes in Reactive Oxygen Acavenging Compounds durin Cooking

点击翻译按钮获取中文摘要

Foods, especially vegetables, contain a wide variety of reactive oxygen-scavenging compounds such as ascorbic acid and polyphenols. Epidemiological studies have shown that vegetable consumption is associated with a reduced risk of life-style related diseases. However, reactive oxygen-scavenging compounds present in foods may be affected by cooking procedures prior to consumption. In this work, the changes in reactive oxygen-scavenging compounds in vegetables were analyzed during cooking.First, the changes in ascorbic acid and each polyphenolic compound during cooking of various vegetables were demonstrated. Different polyphenolic compounds had different level of activity, and different interaction with ascorbic acid and tocopherols. Then, it was shown that reactive oxygen-scavenging compounds flowed out to the soup but did not decrease during vegetable soup cooking. In addition, decrease by heating was inhibited by coexistence with other reactive oxygen-scavenging compounds.