Espinaca fresca, supercongelada y en conserva: Contenido de vitamina C pre y post cocción

Abstract

Vitamin C stability, new variables of cultivation, management and post harvest conservation of vegetables and culinary treatments previous to consumption can produce modifications in the content of this vitamin. To obtain actualized information of vitamin C content in fresh and processed food, this nutrient was determined in spinach in the fresh state and after subjected to current methods of conservation. Vitamin C determination by HPLC included ascorbic and dehydroascorbic acid. Mean values of vitamin C (mean ± SD) in spinach were: fresh, 44.0±8,74 mg/100g; quick frozen, 24,2±14.81 mg/100g; and canned, 25.0±1.9 mg/100g. This variability depends of genotypic factors and conservation conditions. Microwave and steam cooking generated the most retention of the nutrient, while boiling generated great losses of both vitamin forms.