Are Folates, Carotenoids and Vitamin C Affected by Cooking?

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Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on a large diversity of frozen vegetables Sylvie Bureau, Sonia Mouhoubi, Line Touloumet, Caroline Garcia, Florie Moreau, Valérie Bédouet, Catherine Renard

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Sylvie Bureau, Sonia Mouhoubi, Line Touloumet, Caroline Garcia, Florie Moreau, et al.. Are folates, carotenoids and vitamin C affected by cooking? Four domestic procedures are compared on alarge diversity of frozen vegetables. LWT - Food Science and Technology, Elsevier, 2015, 64 (2), pp.735-741. 10.1016/j.lwt.2015.06.016. hal-02635963

HAL Id: hal-02635963 https://hal.inrae.fr/hal-02635963 Submitted on 27 May 2020

HAL is a multi-disciplinary open access L’archive ouverte pluridisciplinaire HAL, est archive for the deposit and dissemination of sci- destinée au dépôt et à la diffusion de documents entific research documents, whether they are pub- scientifiques de niveau recherche, publiés ou non, lished or not. The documents may come from émanant des établissements d’enseignement et de teaching and research institutions in France or recherche français ou étrangers, des laboratoires abroad, or from public or private research centers. publics ou privés. Version postprint Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript Manuscrit d’auteur / Author manuscript Journal homepage LWT – LWT Ve o-iai ,plpeos hoohls n nmicronutrients on and chlorophylls) polyphenols, C, non-vitamin an Paul Saint yoeehspoe fet npeeto fpott cancer prostate of prevention in effects against ( proven role has major a lycopene plays ( Lutein degeneration respectively. macula tomato, and bles 2008 V lreMoreau Florie rpoati)aepeeti eeals mn non-vitaminic Among ( vegetables. lutein in compounds, present are cryptoxanthin) 0023-6438/ http://dx.doi.org/10.1016/j.lwt.2015.06.016 ( carotenoids (vitamin A folates provitamin C, vitamin and veg- as of B9) such properties phytochemicals nutritional Main the changes etables. also texture on cooking effect taste, its and Beyond vegetables. cooked and frozen canned, Introduction 1. Ascorbate Vegetables quality Nutritional Reprocessing cooking Domestic Keywords: 2015 June 25 online Available 2015 June 9 Accepted 2015 June 5 form revised in Received 2015 April 21 Received history: Article info article c b a Bureau frozen Sylvie of diversity large a Four vegetables on cooking? compared by are affected procedures C domestic vitamin and carotenoids folates, Are rme,2000 Bramley, opre,1,cei e pr des chemin 13, Toupargel, eg NA M48S UMR408 INRA, Universit * domestic procedures arecompared ona largediversity offrozen vegetables. LWT- Food Science r Bédouet, V.,Renard,C. (2015).Are folates, carotenoids andvitamin Caffectedby cooking?Four si tl,Cnr eRcecePC,28rued l'A de route 228 PACA, Recherche de Centre etale, orsodn uhr NA M48S UMR408 INRA, author. Corresponding h feto oetccoigo htceias(carotenoids phytochemicals on cooking domestic of effect The -aladdress: E-mail eealsaeacaso ln od htaeetna fresh, as eaten are that foods plant of class a are Vegetables Bureau, S.(Auteurde correspondance), Mouhoubi, S.,Touloumet, L.,Garcia,C., Moreau,F., on définitive du m définitive on r lomsl rvddi h itb re ef vegeta- leafy green by diet the in provided mostly also are ) Food 'vgo tdsPy eVuls,UR0 S UMR408 Vaucluse, de Pays des et d'Avignon e e © ieArpr,894AinnCdx9 France. 9, Cedex Avignon 84914 Agroparc, Site 05Esve t.Alrgt reserved. rights All Ltd. Elsevier 2015 Science and Technology and Science ecurit ). [email protected] and Technology, 64 (2), 735-741. DOI : 10.1016/j.lwt.2015.06.016 tQualit et e a c , Val ,

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