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Effects of Different Korean Domestic Cooking Methods on Changes in the Biotin Contents of Some Nuts, Legumes, and Vegetables
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국내에서 소비되는 일부 견과류, 두류 및 채소류의 조리에 따른 비오틴 함량 변화

논문 기본 정보

Type
Academic journal
Author
Mingeun Jin (경성대학교) Youngmin Choi (국립농업과학원) Younghwa Kim (경성대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.52 No.1 KCI Accredited Journals SCOPUS
Published
2023.1
Pages
55 - 62 (8page)

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Effects of Different Korean Domestic Cooking Methods on Changes in the Biotin Contents of Some Nuts, Legumes, and Vegetables
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The present study examined the effects of domestic cooking methods on the biotin contents of Korean foods. Immunoaffinity column cleanup extraction and high-performance liquid chromatography were used to determine biotin contents. Linearity, accuracy, and limits of detection and quantification were acceptable based on the AOAC guidelines. Among legumes, raw soybeans had the highest biotin level, but boiling legumes significantly reduced biotin contents. In contrast, roasting increased biotin contents, but blanching and steaming reduced the biotin contents of most vegetables compared to uncooked vegetables. The study provides reliable data on the biotin contents of Korean agricultural foods.
#biotin #agricultural foods #domestic cooking methods #HPLC #immunoaffinity-column

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결과 및 고찰
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AOAC. AOAC Guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. 2019 [cited 2022 Feb 20]. Available from: http://www.eoma.aoac.org/app_k.pdf google schola Boo CG, Cho SM, Jeong HY, et al. Investigation of water-soluble vitamin (B1, B2, B3, and B7) contents in beverages and confectionery. J Korean Soc Food Sci Nutr. 2021. 50:551-556. google schola Chung HK, Yoon KS, Woo N. Effects of cooking method on the vitamin and mineral contents in frequently used vegetables. Korean J Food Cook Sci. 2016. 32:270-278. google schola Fabbri ADT, Crosby GA. A review of the impact of preparation and cooking on the nutritional quality of vegetables and legumes. Int J Gastron Food Sci. 2016. 3:2-11. google schola Hailemariam GA, Wudineh TA. Effect of cooking methods on ascorbic acid destruction of green leafy vegetables. J Food Qual. 2020. Article ID 8908670. https://doi.org/10.1155/2020/8908670 google schola

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