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首页> 外文期刊>Plant Foods for Human Nutrition >EFFECT OF HOME PROCESSING ON ASCORBIC ACID AND BETA-CAROTENE CONTENT OF SPINACH (SPINACIA OLERACIA) AND AMARANTH (AMARANTHUS TRICOLOR) LEAVES
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EFFECT OF HOME PROCESSING ON ASCORBIC ACID AND BETA-CAROTENE CONTENT OF SPINACH (SPINACIA OLERACIA) AND AMARANTH (AMARANTHUS TRICOLOR) LEAVES

机译：家庭加工对菠菜（菠菜）和菜（AMA菜）叶中抗坏血酸和β-胡萝卜素含量的影响

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摘要

The present investigation was conducted to study the concentration of ascorbic acid and beta-carotene in spinach and amaranth leaves as affected by various domestic processing and cooking methods which included storage of leaves in polythene bags or without packing for 24 and 48 hours in refrigerator at 5 degrees C; at 30 degrees C in polythene bags; drying (sun and oven); blanching (5, 10 15 min); open pan and pressure cooking. Ascorbic acid content of fresh leaves was 624.1 to 629.0 mg and beta-carotene content was 35.3 to 53.1 mg/100 g dry weight. The percent loss of ascorbic acid ranged from 1.1 to 6.3 and 55.3 to 65.9 while lower losses (0.0 to 1.3 and 1.5 to 2.1) of beta-carotene were observed in leaves stored in refrigerator and at 30 degrees C, respectively. A markedly greater reduction in ascorbic acid and beta-carotene was observed in dried, blanched and cooked leaves. The study recommended the storage of leaves in refrigerator, drying in oven, blanching for shorter time and cooking in pressure cooker for better retention of these two vitamins.
机译：本研究旨在研究菠菜和a菜叶片中抗坏血酸和β-胡萝卜素的浓度受各种国内加工和烹饪方法的影响，包括将叶片存放在聚乙烯袋中或不包装的情况下在5℃冰箱中存放24和48小时。摄氏度;在30摄氏度的聚乙烯袋中;干燥（阳光和烤箱）;热烫（5，10 15分钟）;打开锅并加压烹饪。新鲜叶片的抗坏血酸含量为624.1至629.0 mg，β-胡萝卜素含量为35.3至53.1 mg / 100 g干重。抗坏血酸的损失百分比在1.1至6.3和55.3至65.9的范围内，而分别在冰箱和30摄氏度的冰箱中储存的β-胡萝卜素损失较低（0.0至1.3和1.5至2.1）。在干燥，变白和煮熟的叶子中观察到抗坏血酸和β-胡萝卜素的明显减少。研究建议将叶子保存在冰箱中，在烤箱中干燥，热烫以缩短时间，并在压力锅中烹饪以更好地保留这两种维生素。

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