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- Title
Handling Practices to Control Ascorbic Acid and β-Carotene Lossess in Collards (Brassica oleracea).
- Authors
Campos, F. M.; Chaves, J. B. P.; de Azeredo, R. M. C.; Oliveira, D. S.; Pinheiro Sant'Ana, H. M.
- Abstract
Knowledge of the alterations in the nutrient content of vegetables after harvest and during preparation is still limited although studies have been reported. The objective of this study was to select handling practices to control losses of vitamin C (ascorbic acid (AA) and dehydroascorbic acid) and β-carotene in collards during storage, sanitization, slicing, and time after preparation. Determination of carotenoids was carried out by HPLC. β-carotene retention was greater at 10°C than 23°C after 24-h storage. Sanitization for a period longer than 15 min negatively affected AA retention in the sample stored under refrigeration. Increased waiting time between frying and consumption of stir-fried collards increased AA losses both in sliced and torn collards. Storage under refrigeration, sanitization time control, and reduced time between preparation and consumption are therefore recommended.
- Subjects
COLLARDS; VITAMIN C; CAROTENES; CAROTENOIDS; NUTRITION
- Publication
Food Science & Technology International, 2009, Vol 15, Issue 5, p445
- ISSN
1082-0132
- Publication type
Article
- DOI
10.1177/1082013209350346