Heat pretreatment resulted in decreases in drying yield and glycolipids (GL) and an increase in neutral lipids (NL). Triacylglycerol and free sterols in NL and sterylglycosides and monogalactosyldiglycerides in GL were more stable during heat pretreatment. Phosphatidylglycerol, phosphatidylethanolamine, and phosphatidic acid among phospholipid subclasses were more susceptible. There was no large difference in fatty‐acid composition of spinach lipids by heat pretreatment. However, a significant decrease in linolenic acid and increases in oleic and hexadecenoic acids were observed in NL. Contents of chlorophyll, lutein, and β‐carotene in spinach decreased by heat pretreatment, with the least decrease in lutein.
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Cho et al. (2001) studied this question.
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