| Abstract: | Comparative Analyses of the Composition of the Fatty Acid Fraction of Vegetables in Dependence on Preliminary Treatment Analyses of the lipids of strawberries and potatoes in our laboratory proved that composition of lipids depends on preliminary treatment. These results caused us to focus our interest to vegetables. If vegetable is shred, lipoxygenases are liberated, resulting in oxidizing the multiple unsaturated acids and lowering the amounts of linoleic and linolenic acid. The lipoxygenases are destroyed if vegetable is boiled before shredding. Ten species of vegetable were analysed: white cabbage, cauliflower, brussels sprouts, savoy cabbage, kohlrabi, carrot, tomato, zucchini, spinach, red beet. The effect is especially strong in cruciferae e. g. in white cabbage or cauliflower. |
