The influence of drying temperatures on volatile compounds of Swiss chard leaves (Beta vulgaris L. ssp. cicla) (CROSBI ID 683801)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Friganović, Emilija ; Šarolić, Mladenka ; Dorbić, Boris ; Šuste, Marko ; Svalina, Tomislav ; Marijanović, Zvonimir ; Ćurić, Duška ; Krička, Tajana
engleski
The influence of drying temperatures on volatile compounds of Swiss chard leaves (Beta vulgaris L. ssp. cicla)
This work deals with the influence of convective drying on different temperatures on aroma profile of Swiss chard leaves as a part of a pasta enrichment plan. The Swiss chard (Beta vulgaris L. ssp. cicla) belongs to the Chenopodiaceae family [1] and is commonly used in diet as leafy green vegetable, raw or cooked (in salads, soups, pastas, etc.), then as food supplement in dehydrated pulverized form or in food industry as natural food colorant or pasta stuffing. Swiss chard leaves were collected in the anthropogenized areas (gardens, orchards and pastures) of Šibenik-Knin County. Plant material was dried at three temperature levels (20 °C – ventilation only, 40 °C and 60 °C) in convective dryer. Volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME) using fibre coated with polydimethylsiloxane/ divinylbenzene/ carboxene (DVB/CAR/PDMS) and analyzed by gas chromatography-mass spectrometry (GC-MS). The dominant volatile compound identified was trans-2-hexenal present both in fresh plant material and in dried samples. Other identified volatile compounds belong to aldehydes, alcohols and ketones. Drying temperatures influence concentrations and formation or degradation of volatile compounds.
Swiss chard, Beta vulgaris, convective drying, volatile compounds, HS-SPME/GC-MS
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Podaci o prilogu
120-120.
2019.
objavljeno
Podaci o matičnoj publikaciji
Book of abstracts of the 12th International Scientific and Professional Conference WITH FOOD TO HEALTH
Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat
Osijek : Tuzla: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Tehnološki fakultet Univerziteta u Tuzli
978-953-7005-66-5
2232-9536
Podaci o skupu
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health
poster
24.10.2019-25.10.2019
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina