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High Performance Liquid Chromatographic Determination of Carbohydrates in Raw and Cooked Vegetables
Author(s) -
MARTINVILLA CARMEN,
VIDALVALVERDE CONCEPCION,
ROJASHIDALGO ENRIQUE
Publication year - 1982
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.1365-2621.1982.tb12959.x
Subject(s) - sugar , maltose , fructose , sucrose , chemistry , food science , raw material , legume , carbohydrate , high performance liquid chromatography , chromatography , botany , biology , biochemistry , organic chemistry
The soluble sugar contents of 17 raw and cooked vegetables were determined by TLC and HPLC. In general, the soluble carbohydrate content of vegetables is low. For raw materials the highest content was found in carrot, red cabbage, egg plant, green bean and leek. Upon cooking the glucose, fructose and total sugar contents decrease and this diminution is more drastic in the case of frying. The amount of sucrose, except in the case of carrot, egg plant and green bean, increases with cooking. The maltose content of the broad bean increases in the culinary process.