engleski

Vitamin C loss during culinary treatment of different vegetables

Aim of this work was to detect vitamin C loss during thermal treatment of different vegetables, which are the good source of this vitamin. Examined vegetables were potato, cauliflower, red pepper, parsley, savoy, tomato, cabbage and sour cabbage. Vitamin C was determined by titration with N-bromsukcinimid in raw and cooked vegetables. Vegetables were boiled in water 30, 60 and 90 minutes respectively. Results shows that losses of vitamin C in vegetables boiled 30 minutes were 9.87-67.89 %, in vegetables boiled 60 minutes were 12.53-71.54 % and in vegetables boiled 90 minutes were 24.0-73.2 %. The highest loss of vitamin C was detected in savoy and the lowest in parsley for all boiling times.

vitamin C; culinary treatment; vegetables

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