The effects of various culinary treatments on the pigment content of green beans (Phaseolus vulgaris, L.) (original) (raw)

The eects of four culinary treatments (steaming and boiling in a covered pot, a pressure cooker or a microwave oven) on the chlorophyll a and b, all-trans-lutein, phaeophytin a and b and all-trans-carotene (provitamin A) contents of green beans (Phaseolus vulgaris, L.) were evaluated. The pigments in the fresh and treated beans were determined by gradient elution reverse-phase HPLC with UV detection. Boiling the beans in a covered pot, pressure cooking or microwaving them caused smaller losses of pigments than steamed cooking. Since pressure cooking also generally leads to smaller losses of nutritious components (e.g.