Abstract
Folates, ascorbic acid (vitamin C) and lutein (antioxidant carotenoid) concentrations were determined after cooking (boiling and steaming) fresh, frozen and canned green beans (Phaseolus vulgaris) and spinach (Spinacea oleracea). The aim of this study was to qualify and quantify the loss of water soluble (folates and ascorbic acid) and lipid soluble (lutein) micronutrients in the cooked products and liquids and the canning liquor. In canned products, folates were found in the canning liquor. Boiling regardless of product reduced plant tissue folates and ascorbic acid but not lutein concentrations. Loss of folates during boiling occurred due to leaching (diffusion) and ascorbic acid due to temperature (heating). Steaming reduced ascorbic acid but not folate or lutein concentrations.
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Claims 9
Claim · model-written summary
Canned green bean folates were present in canning liquor.
Verbatim
e0“In canned products, folates were found in the canning liquor.”
t0“green beans”
Claim · model-written summary
Canned spinach folates were present in canning liquor.
- Taxon
- spinach
Spinacia oleraceat0 - Outcome
- folates were found in the canning liquore0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“In canned products, folates were found in the canning liquor.”
t0“spinach”
Claim · model-written summary
Boiling reduced plant tissue folates.
Not reportedComparator
Verbatim
e0“Boiling regardless of product reduced plant tissue folates and ascorbic acid but not lutein concentrations.”
t0“green beans”
Claim · model-written summary
Boiling reduced plant tissue ascorbic acid.
- Taxon
- spinachSpinacia oleraceat0
- Treatment
- Boilinge0
- Outcome
- ascorbic acide0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Boiling regardless of product reduced plant tissue folates and ascorbic acid but not lutein concentrations.”
t0“spinach”
Claim · model-written summary
Boiling did not reduce lutein concentration.
Not reportedComparator
Verbatim
e0“Boiling regardless of product reduced plant tissue folates and ascorbic acid but not lutein concentrations.”
t0“green beans”
Claim · model-written summary
Boiling folate loss occurred by leaching.
Verbatim
e0“Loss of folates during boiling occurred due to leaching (diffusion)”
t0“green beans”
Claim · model-written summary
Boiling ascorbic acid loss occurred due to heating.
- Taxon
- spinachSpinacia oleraceat0
- Outcome
- ascorbic acide0
- Qualifier
- temperature (heating)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ascorbic acid due to temperature (heating).”
t0“spinach”
Claim · model-written summary
Steaming reduced ascorbic acid concentration.
Not reportedComparator
Verbatim
e0“Steaming reduced ascorbic acid but not folate or lutein concentrations.”
t0“green beans”
Claim · model-written summary
Steaming did not reduce folate or lutein concentrations.
- Taxon
- spinachSpinacia oleraceat0
- Treatment
- Steaminge0
- Outcome
- folate or lutein concentrationse0
- Direction
- note0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Steaming reduced ascorbic acid but not folate or lutein concentrations.”
t0“spinach”
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See all 22 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.