Chapter 4 Microbial and biochemical changes in food
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I am currently about to start my investigation. My hypothesis is that the longer broccoli is boiled, the less vitamin C it will contain. I was wondering as to why exactly this is so and what happens to the vitamin C due to the length of time of boiling?
Igloo writes
The vitamin C is in the cells of the broccoli. Boiling helps to break down cell walls and make them more permeable so the longer the vegetable is boiled in water the more vitamin C is “leached” from the cells. This vitamin C then passes into solution and when the cooking water is drained away, it passes down the sink.
Another reason for the vitamin C loss is linked to its tendency to oxidise, particularly at higher temperatures, and the boiling process obviously encourages this deterioration.
You will find more details of all this in the Nuffield Food Science students book, page 10.
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updated: 01 October 2004
