Naslov
Effect of drying and freezing on degradation degree of beta-carotene in different vegetable species

Autori
Vedrina-Dragojević, Irena ; Vitali, Dubravka ; Vujić, Lovorka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer - Kopenhagen, 2009, 67-67

ISBN
978-87-993033-3-5

Skup
Euro Food Chem XV

Mjesto i datum
Kopenhagen, Danska, 05.07.2009. - 08.07.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
beta-Carotene; vegetable; drying; freezing

Sažetak
Since biologically active carotenoids play a significant role in metabolism, a decomposition degree of beta-carotene of different vegetable species upon drying at ambient temperature, exposure to sunlight and upon a longer freezing has been researched. Beta-carotene content was assayed in thirteen different kinds of spring vegetables, after mentioned treatments, using the spectrophotometric official AOAC method for determination of beta-carotene in plant materials. The analysis of results makes it evident that the beta-carotene content is significantly decreased after drying and freezing of vegetables, and the loss of carotene depending on variety and treatment, ranged from 8 % to 96 %. Obviously, chemical composition of investigated foods is one of the basic factors affecting the stability of beta-carotene. The performed tests reveal that in some vegetable species the quality failure with reference to beta-carotene, regardless of treatment, is relatively high.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija

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