High Performance Liquid Chromatographic Determination of Carbohydrates in Raw and Cooked Vegetables |
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| Authors: | CARMEN MARTIN-VILLA CONCEPCION VIDAL-VALVERDE ENRIQUE ROJAS-HIDALGO |
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| Affiliation: | The authors are affiliated with Servicio de Nutricio'n, Clinica Puerta de Hierro, Centro Nacional de Investigaciones Médico-Quirùrgicas de la Seguridad Social, Faculty of Medicine, Universidad Autònoma, S. Martin de Porres 4, Madrid-35 Spain. Address reprint requests to Dr. Vidal- Valverde. |
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| Abstract: | The soluble sugar contents of 17 raw and cooked vegetables were determined by TLC and HPLC. In general, the soluble carbohydrate content of vegetables is low. For raw materials the highest content was found in carrot, red cabbage, egg plant, green bean and leek. Upon cooking the glucose, fructose and total sugar contents decrease and this diminution is more drastic in the case of frying. The amount of sucrose, except in the case of carrot, egg plant and green bean, increases with cooking. The maltose content of the broad bean increases in the culinary process. |
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