article · Journal of Food Quality
Cooking practices significantly influence the preservation of ascorbic acid in vegetables. The rate of ascorbic acid loss in Ethiopian green collard and cabbage was evaluated using open-pan and pressure cooking across intervals from five to thirty-five minutes. Fresh Ethiopian green collard initially contained 38.14 milligrams of ascorbic acid per 100 grams, while cabbage contained 33.76 milligrams per 100 grams. Pressure cooking prepared edible collard in ten minutes, retaining 31.8 percent of its ascorbic acid, compared to open-pan cooking which required twenty-five minutes and retained 26.8 percent. For cabbage, pressure cooking reached an edible state in ten minutes with 36.9 percent retention, whereas open-pan cooking took twenty minutes and retained 30.9 percent. Overall, pressure cooking substantially shortened cooking durations and improved vitamin retention across both vegetables.
Green leafy vegetables are vital dietary sources of vitamin C, but conventional cooking methods often destroy this heat-sensitive nutrient. Identifying preparation techniques that reduce degradation helps consumers, institutions, and nutrition programmes minimise micronutrient loss. Demonstrating that pressure cooking cuts cooking duration whilst preserving more vitamins provides practical evidence for improving household nutrition and energy efficiency.
The findings provide empirical data directly applicable to domestic cooking guidance and commercial food preparation. Institutional kitchens, catering services, and public health nutrition programmes could use these metrics to design standard operating procedures for vegetable preparation. This is applied, tested research that can immediately inform culinary guidelines and cookware marketing without requiring further technical development.
AI-generated from the published abstract. Always read the original work before citing.
Ascorbic acid is highly sensitive vitamin to various modes of cooking processes. Ethiopian green collards ( Brassica carinata ), locally called Ye’abesha Gomen , and cabbage ( Brassica oleracea ) are important green vegetables for ascorbic acid source in the country. The rate of ascorbic acid degradation in cabbage and Ethiopian green collard was studied employing two processing methods: open-pan and pressure cooking which are highly customized in household cooking. Samples were cooked at 5, 10, 15, 20, 25, 30, and 35 min under each processing method. Ascorbic acid concentration in each sample was determined by using a spectrophotometer at 520 nm wavelength using the standard plot of pure ascorbic acid solution. The initial concentration of ascorbic acid in fresh cabbage and Ethiopian green collard were found to be 33.76 ± 0.58 and 38.14 ± 0.19 mg/100 g, respectively. Well-cooked and edible Ethiopian green collard was obtained at 10 minutes of cooking time by pressure cooking with ascorbic acid retention of 31.8% from its initial contents. However, a cooking time of 25 min was required by the open-pan cooking method with 26.8% ascorbic acid retention. Edible cabbage was attained at 10 and 20 minutes of cooking time by pressure and open-pan cooking methods maintaining 36.9 and 30.9% of ascorbic acid, respectively. Thus, the pressure cooking method required short cooking time for having well-cooked and edible green leafy vegetable with better ascorbic acid retention. The outputs of this work would be helpful to design and control practical thermal processing situations and to minimize the loss of ascorbic acid in green leafy vegetables.
This page summarises published work. The authoritative version sits with the publisher.
DOI: 10.1155/2020/8908670
Is something wrong with this record? Report it or request removal.
Discussion
Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.
No discussion yet. Open the first thread.
New to MARATTO™? Create a free account.
