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Prachi Shukla
Department of Food and Nutrition and Food Technology, University of Delhi, New Delhi, India
Publications
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Research Article
Effect of Different Processing Conditions on the Carotene Content of Different Vegetables
Author(s): Somya Singh, Lalita Verma, Prachi Shukla, Aparna Agarwal* and Risha Gupta
Benefits of β-Carotene are well known, most important being the pro vitamin A activity but experimental evidences are lacking regarding the effect of processing on β-Carotene. Processing is critical in determining the bioavailability of β-Carotene from foods and there is a perception that β-Carotene is destroyed by the heat process involved in cooking of vegetables. This study is intended to determine the stability of β-Carotene when selected vegetables are subjected to various processing techniques. Carrot and spinach were chosen for this study since they are the two most important sources. β-Carotene was quantified from vegetables by Reversed phased High Performance Liquid Chromatography (HPLC) System. The result indicated the control sample reading of carrot and spinach was 16833 μg/100 g and 19383 μg/100 g, the β-Carotene level increased su.. View more»