Determination of the effect of boiling on the bioavailability of carotenoids in vegetables using resonance Raman spectroscopy.

In this work, resonance Raman spectroscopy was used for the first time to determine carotenoid values in common vegetables prior to and at different time points during boiling. Carrots, yellow peppers and Rosara potatoes demonstrated higher initial carotenoid levels which increased through cooking. The low initial carotenoid concentration of the red peppers also increased during boiling. In contrast, broccoli, Arkula and Adretta potatoes presented lower amounts of carotenoids, which decreased further as cooking progressed. Whether or not the potatoes were peeled prior to boiling had no statistically important effect on the determined carotenoid values. [ABSTRACT FROM AUTHOR]