Table 6.
Content of the main carotenoids and tocols in fresh vegetables (mg/100 g d.m.), in cooked samples (mg/g d.m.) and in cooking water (mg/g d.m.) of C. intybus.
| Fresh | Boiling | Steaming | |||||
|---|---|---|---|---|---|---|---|
| Compounds | 100 g | Cooked (A) (77 g) * |
Water (B) (23 g) * |
A + B (100 g) § |
Cooked (C) (90 g) * |
Water (D) (10 g) * |
C + D (100 g) § |
| Carotenoids | |||||||
| Lutein | 87.1 a | 88.7 | 0.7 | 89.4 a | 76.4 | n.d. | 76.4 b |
| β-Carotene | 56.6 a | 63.8 | 0.6 | 64.4 a | 49.9 | n.d. | 49.9 b |
| Tocols | |||||||
| α-T | 33.1 a | 33.3 | 0.2 | 33.5 a | 35.5 | n.d. | 35.5 a |
| γ-T | 14.1 a | 12.2 | n.d. | 12.2 a | 9.9 | n.d. | 9.9 b |
* Partition of 100 g of the dry matter of raw samples in cooked samples and in cooking water. § Sum of the contents in cooked samples and in cooking water (mg/100 g d.m.). Different letters in the same row indicate a statistically significant difference at p < 0.05. n.d.: not detectable.