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

• Autorzy: Lisiewska Z. , Slupski J. , Zuchowicz E.
• 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%.

Słowa kluczowe

EN

vitamin C; freezing; dill; temperature; frozen dill; storage period; preservation; Anethum graveolens; riboflavin; thiamine; storage

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2003
• Tom: 06
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl/series/volume6/issue2/food/art-07.html

Twórcy

autor

Lisiewska Z.

• Agricultural University of Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Slupski J.

autor

Zuchowicz E.

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