Hydrogen peroxide is formed upon cooking of vegetables
Hydrogen peroxide (H2O2) is generated under autoxidation of some components of beverages including flavonoids and ascorbate, especially in tea and coffee. As polyphenols are also present in solid food, especially in vegetables, we checked whether hydrogen peroxide is generated during cooking of several common vegetables. The formation of hydrogen peroxide was found in the decoctions of all cooked vegetables studied except for potato and in the homogenates of cooked vegetables except for garlic and purple potato. The highest concentration of hydrogen peroxide in 1:2 (w/v) homogenates was found for the broad bean (73.4±9.0 µM) followed by broccoli (18.6±0.3 µM), onion (10.4±1.6 µM) and leek (10.0±0.3 µM), while the H2O2 concentration in the decoctions was the highest for broccoli (24.4±0.8 µM), then for broad bean (21.4±1.1 µM), carrot (13.2±0.2 µM) and cauliflower (12.6±1.2 µM).
Acta Biochimica Polonica is an OpenAccess quarterly and publishes four issues a year. All contents are distributed under the Creative Commons Attribution-ShareAlike 4.0 International (CC BY 4.0) license. Everybody may use the content following terms: Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
Copyright for all published papers © stays with the authors.
Copyright for the journal: © Polish Biochemical Society.