Changes in Antioxidant Status between Different Cooking Methods in Eggs Yolk.
Artículo
en Inglés
| IMSEAR
| ID: sea-179869
ABSTRACT
Background:
The method of cooking causes important changes in quality and safety of food. The purpose of this study was to survey the relation between nutritional- qualitative factors of eggs in different of cooking methods.Methods:
The eggs were exposed in different cooking including water cooking, cooking in a microwave and frying. Lipid oxidation, Vitamin E and carotenoid of yolk were measured.Results:
The changes in lipid peroxidation were not significant. There was significant change in Vitamin E level in water cooking method. The levels of vitamin E in water cooking and frying method were 0.82±0.05 and 2.6±0.6 mg/g respectively. The carotenoids content also reduced in microwave method.Conclusion:
This study showed that significant differences may exist in some nutritional-qualitative factors such as vitamin E and carotenoids levels between common cooking methods of egg. Our findings offer frying as suitable method to maintain their active components.
Texto completo:
Disponible
Índice:
IMSEAR (Asia Sudoriental)
Tipo de estudio:
Investigación cualitativa
Idioma:
Inglés
Año:
2015
Tipo del documento:
Artículo
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