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Research Paper | Food Science | Volume 15 Issue 3, March 2026 | Pages: 949 - 952 | India
Chemical Transformations and Nutrient Retention in Vegetables During Thermal Processing
Abstract: Thermal processing significantly influences the chemical composition and nutritional quality of vegetables. This review systematically evaluates the effects of domestic thermal processing methods on nutrient retention in selected vegetables including potato, tomato, cauliflower, cabbage, and spinach. Peer reviewed experimental studies were analyzed using standardized comparative criteria focusing on vitamin C, folates, carotenoids, glucosinolates, minerals, and oxalates. Boiling was consistently associated with major losses of water-soluble nutrients due to leaching and oxidation, while steaming and microwaving demonstrated higher retention efficiencies. Moderate heating improved carotenoid bioavailability in tomato, whereas glucosinolate degradation in cruciferous vegetables was strongly dependent on water exposure and thermal intensity. Boiling significantly reduced spinach oxalates, potentially enhancing mineral bioavailability. The synthesis highlights the importance of optimized cooking strategies to balance nutrient preservation with food safety.
Keywords: Thermal degradation kinetics, bioaccessibility, food chemistry, domestic processing, nutrient stability modeling
How to Cite?: Shivani Banerjee, "Chemical Transformations and Nutrient Retention in Vegetables During Thermal Processing", Volume 15 Issue 3, March 2026, International Journal of Science and Research (IJSR), Pages: 949-952, https://www.ijsr.net/getabstract.php?paperid=SR26315171906, DOI: https://dx.dx.doi.org/10.21275/SR26315171906