Department of Bioenergetics, Food Analysis and Microbiology, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, Rzeszow, Poland.
Laboratory of Analytical Biochemistry, Institute of Food Technology and Nutrition, College of Natural Sciences, Rzeszow University, Rzeszow, Poland.
Acta Biochim Pol. 2022 May 15;69(2):471-474. doi: 10.18388/abp.2020_6253.
Hydrogen peroxide (H2O2) is generated under autoxidation of some components of beverages including flavonoids and ascorbate, especially in tea and coffee. As polyphenols are also present in solid food, especially in vegetables, we checked whether hydrogen peroxide is generated during cooking of several common vegetables. The formation of hydrogen peroxide was found in the decoctions of all cooked vegetables studied except for potato and in the homogenates of cooked vegetables except for garlic and purple potato. The highest concentration of hydrogen peroxide in 1:2 (w/v) homogenates was found for the broad bean (73.4±9.0 µM) followed by broccoli (18.6±0.3 µM), onion (10.4±1.6 µM) and leek (10.0±0.3 µM), while the H2O2 concentration in the decoctions was the highest for broccoli (24.4±0.8 µM), then for broad bean (21.4±1.1 µM), carrot (13.2±0.2 µM) and cauliflower (12.6±1.2 µM).
过氧化氢（H2O2）在包括类黄酮和抗坏血酸在内的一些饮料成分的自动氧化下生成，特别是在茶和咖啡中。由于多酚也存在于固体食物中，特别是在蔬菜中，我们检查了在几种常见蔬菜的烹饪过程中是否会生成过氧化氢。除了土豆之外，在研究的所有煮熟的蔬菜的煎剂中以及在煮熟的蔬菜匀浆中（除了大蒜和紫薯之外）都发现了过氧化氢的形成。在 1:2（w/v）匀浆中，发现氢过氧化浓度最高的是蚕豆（73.4±9.0μM），其次是西兰花（18.6±0.3μM）、洋葱（10.4±1.6μM）和韭菜（10.0±0.3μM），而在汤剂中，西兰花（24.4±0.8μM）的 H2O2 浓度最高，其次是蚕豆（21.4±1.1μM）、胡萝卜（13.2±0.2μM）和花椰菜（12.6±1.2μM）。
