TRACKING CHANGES IN CHLOROPHYLL AND CAROTENOIDS IN THE PRODUCTION PROCESS OF FROZEN SPINACH PURÉE
Keywords:
spinach, freezing, chlorophyll, carotenoidsAbstract
Spinach is in the professional and general public considered highly nutritious vegetable with many beneficial effects on human health. It is a rich source of antioxidant active substances, especially chlorophyll, carotenoids, flavonoids and minerals especially zinc and copper. This work studies the changes of chlorophyll and carotenoids that occur after mass production technology of freezing at -37 °C. Before freezing was used blanching operation. In this work we used a variety Boeing, Boa, Beaver, Hudson and Chica. The highest content of all monitored parameters are found in fresh leaves of sampled Hudson. We found that within the processing decreases chlorophyll in 16.6%, 13.8% of chlorophyll b and carotenoids of 6.15%. This decrease was in all cases statistically significant.Downloads
Download data is not yet available.
Downloads
Published
2014-02-01
How to Cite
Mendelová, A., Mendel, ĽubomÃÂr, Czako, P., & MareÄek, J. (2014). TRACKING CHANGES IN CHLOROPHYLL AND CAROTENOIDS IN THE PRODUCTION PROCESS OF FROZEN SPINACH PURÉE. Journal of Microbiology, Biotechnology and Food Sciences, 3(special issue 3 (Food Sciences), 263–266. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7588
Issue
Section
Food Sciences
License
Copyright (c) 2014 Andrea Mendelová, ĽubomÃÂr Mendel, Peter Czako, Ján MareÄek
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).
