著者
Zheng Wang Akira Ando Atsuko Takeuchi Hiroshi Ueda
出版者
Japanese Society for Food Science and Technology
雑誌
Food Science and Technology Research (ISSN:13446606)
巻号頁・発行日
vol.24, no.3, pp.421-425, 2018 (Released:2018-07-25)
参考文献数
31
被引用文献数
1 2

This study sought to determine the optimal cooking conditions under which lutein would be maintained while oxalic acid and nitrate ion would be removed. The effects of cooking temperature and time control on the concentration of oxalic acid, nitrate ion, and lutein in spinach were investigated. The results demonstrated that boiling at 100°C for 2 min was the optimal cooking condition. This preserved approximately 77% of lutein while 67% of oxalic acid and 30% of nitrate ion were removed. If nitrate ion is disregarded, we also found that submerging in hot water at 60°C for 30 s was another optimal condition. In this case, 96% of lutein remained, 28% of oxalic acid was removed, whereas the content of nitrate ion was unchanged.

言及状況

外部データベース (DOI)

Twitter (2 users, 3 posts, 2 favorites)

There's a balance, with foods high in oxalate, between heating to break down the oxalate and removing it from the heat before many of the beneficial compounds are destroyed. Here's a paper which details attempts at optimizing this process for spinach: https://t.co/6zFcwGValg
@Stadtwurzel Interessiert mich auch, da ich diese Pflanzen gerne esse und Rhabarber auch. Das hier fand ich recht interessant https://t.co/xs6gQkeFVr

収集済み URL リスト