AUTHOR=Zeb Alam , Nisar Parveen TITLE=Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition JOURNAL=Frontiers in Chemistry VOLUME=5 YEAR=2017 URL=https://www.frontiersin.org/journals/chemistry/articles/10.3389/fchem.2017.00019 DOI=10.3389/fchem.2017.00019 ISSN=2296-2646 ABSTRACT=
Spinach is one of the highly consumed vegetable, with significant nutritional, and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls, and tocopherol contents of spinach leaves. Spinach leaves were thermally processed in the sunflower oil for 15, 30, 45, and 60 min at 250°C. Reversed phase HPLC-DAD results revealed a total of eight carotenoids, four chlorophylls and α-tocopherol in the spinach leaves. Lutein, neoxanthin, violaxanthin, and β-carotene-5,6-epoxide were the major carotenoids, while chlorophyll