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2003 | 06 | 2 |
Tytuł artykułu

Effect of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in frozen dill [Anethum graveolens L.]

Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
The aim of the present work was effect of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in leaves and whole plants (leaves with petioles and stems) of dill, harvested with a plant height of 25 cm. Changes in the level of these compounds in the process of freezing and refrigerated storage were also determined. The investigation concerned two kinds of the raw material (leaves and whole plants), various methods of preparation before freezing (non-blanched or blanched), different storage temperatures (-20°C and -30°C), and the 12-month storage period. Fresh dill leaves contained 116 mg vitamin C, 0.196 mg thiamine, and 0.638 mg riboflavin in 100 g fresh matter and whole plants 77 mg, 0.115 mg, and 0.433 mg, respectively. The treatment of blanching affected a decrease in the level of vitamin C by 35-48%, thiamine by 43-45%, and riboflavin by 27-33%.
Wydawca
-
Rocznik
Tom
06
Numer
2
Opis fizyczny
http://www.ejpau.media.pl/series/volume6/issue2/food/art-07.html
Twórcy
autor
  • Agricultural University of Krakow, Balicka 122, 30-149 Krakow, Poland
autor
autor
Bibliografia
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Typ dokumentu
Bibliografia
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