Lisciani Silvia, Aguzzi Altero, Gabrielli Paolo, Camilli Emanuela, Gambelli Loretta, Marletta Luisa, Marconi Stefania
Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, via Ardeatina 546, 00178 Rome, Italy.
Nutrients. 2025 Jan 24;17(3):423. doi: 10.3390/nu17030423.
BACKGROUND/OBJECTIVES: The process of cooking food can result in alterations to its nutrient composition due to changes in water content and the destruction or loss of certain micronutrients that occur in response to heat. This study examined the impact of diverse cooking techniques, namely grilling, microwave, and steam, on the macronutrients and minerals of vegetables commonly utilized in Italian cuisine (two varieties of zucchini, eggplants, and potatoes).
The proximate composition was determined according to the Association of Official Analytical Chemists (AOAC) methods. The content of the minerals (Ca, K, P, Mg, Na, Fe, Zn, and Mn) was determined via ICP plasma after liquid washing.
Regarding macronutrients, the results revealed a notable difference in the carbohydrate profiles, whereas mineral retention demonstrated considerable heterogeneity. Some minerals, such as Na, Ca, Mn, and Fe, were found to be more prone to significant increases or losses. Moreover, the true retention factor (TR) calculations indicated that microwave cooking resulted in higher retention compared to the other methods for zucchini, while grilling demonstrated higher TR than microwave cooking for eggplants. Potatoes exhibited lower TR values than the other vegetables and their steaming resulted in higher retention than microwave cooking for K, P, Fe, and Zn.
The results confirm the heterogeneous behaviors of minerals in commonly consumed Italian vegetables subjected to different cooking methods. The data underscore the need for additional research to understand the effects of heat treatments on mineral profiles and to determine specific retention factors linked to various cooking techniques. The significant gap between "true" and "apparent" retention factors, caused by changes in water content during cooking, highlight the need for new experimental data to update and enrich the existing literature on this topic.
背景/目的：烹饪食物的过程可能会因水分含量的变化以及某些微量营养素因受热而被破坏或流失，从而导致其营养成分发生改变。本研究考察了多种烹饪技术，即烧烤、微波和蒸煮，对意大利菜肴中常用蔬菜（两种西葫芦、茄子和土豆）的常量营养素和矿物质的影响。
根据美国官方分析化学家协会（AOAC）的方法测定近似成分。液体洗涤后，通过电感耦合等离子体质谱法（ICP）测定矿物质（钙、钾、磷、镁、钠、铁、锌和锰）的含量。
关于常量营养素，结果显示碳水化合物谱存在显著差异，而矿物质保留率表现出相当大的异质性。发现一些矿物质，如钠、钙、锰和铁，更容易出现显著增加或损失。此外，真实保留因子（TR）计算表明，与其他方法相比，微波烹饪使西葫芦的保留率更高，而对于茄子，烧烤的TR值高于微波烹饪。土豆的TR值低于其他蔬菜，其蒸煮对钾、磷、铁和锌的保留率高于微波烹饪。
结果证实了常用的意大利蔬菜中矿物质在不同烹饪方法下的异质行为。数据强调需要进行更多研究，以了解热处理对矿物质谱的影响，并确定与各种烹饪技术相关的特定保留因子。烹饪过程中水分含量的变化导致“真实”和“表观”保留因子之间存在显著差距，这突出表明需要新的实验数据来更新和丰富关于该主题的现有文献。
