Vitamin retention in vegetables submitted to heat treatment

Lara Siqueira de Oliveira, Maria Elisabeth Machado Pinto‐e‐Silva, Maria Carolina Batista Campos von Atzinge, Rosana Aparecida Manólio Soares
  • Nutrition & Food Science, September 2013, Emerald
  • DOI: 10.1108/nfs-12-2012-0126

Vitamin C and carotenoids retention in vegetables

What is it about?

The purpose of this paper is to evaluate the retention rate of vitamin C and carotenoids in vegetables submitted to heat treatment. The highest retention percentage of ascorbic acid, α‐carotene, β‐carotene and lutein in carrots was obtained using microwave cooking. In the case of broccoli, the best retention for α‐ and β‐carotene was by steam cooking, whereas ascorbic acid was best preserved in the autoclave and lutein by conventional cooking.

Why is it important?

Ascorbic acid and carotenoids are compounds present in vegetables relevant mostly from a therapeutical point of view, as they appear to be associated with the prevention of many diseases. However, these vitamins are lost during the cooking process, which is of great importance in developing countries where deficits of these nutrientes are quite common in the population.


Maria Elisabeth Machado Pinto-e-Silva (Author)
University of São Paulo

The results obtained in this study indicate that the cooking technique of choice is of fundamental importance not only at home but also for the food industry, considering the increasing consumption of processed foods.

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The following have contributed to this page: Maria Elisabeth Machado Pinto-e-Silva