Premium
Folacin and Ascorbic Acid Retention in Fresh Raw, Microwave, and Conventionally Cooked Spinach
Author(s) -
KLEIN B. P.,
KUO C. H. Y.,
BOYD G.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04931.x
Subject(s) - spinach , ascorbic acid , food science , chemistry , microwave , cooking methods , biochemistry , physics , quantum mechanics
Fresh spinach was assayed for total folacin and reduced ascorbic acid content, before and after cooking by a microwave and conventional method. Mean ascorbic acid content of raw, microwave cooked and conventionally cooked spinach was 26.5 mg/lOOg, 13.5 mg/l00g, and 17.0 mg/lOOg, respectively. Ascorbic acid content was decreased significantly by both cooking methods; retention was 47% in microwave and 51% in conventionally cooked spinach. Total folacin content of raw, microwave, and conventionally cooked spinach was 161 mcg/lOOg, 183 mcg/lOOg, and 157 mcg/lOOg, respectively. Retention of folate was 77% in conventionally cooked and 101% in microwave cooked spinach.