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- Title
Changes of micronutrient composition of biofortified vegetables at freezing and storage.
- Authors
Deinychenko, Grygorii; Yudicheva, Olha
- Abstract
Introduction. There were studied the changes of micronutrient composition of vegetables, biofortified by using "Riverm" manure at freezing and storage. Materials and methods. Materials - fresh and frozen samples of biofortified sweet pepper and pumpkin. For determination of micronutrients contents were used the methods of inversive voltammetry, liquid chromatography and also colorometric and titrometric methods. Results and discussion. The samples of biofortified fruits of pepper and pumpkins are more valuable by iron content (7,4-14,6%), zinc (2,7-6,7%), cooper (2,1-6,6%), vitamin В1 (20,9-44,7%), В2 (18-34,3%), С (28-29%), carotenoids (by 11,6-22,8%) comparing with control. The decrease of iron quantity in frozen biofortified vegetables in 6 month of storage is 4,5-5,4%, cooper - 2,6-2,7%, zinc - 2,1-2,3%. At freezing and storage biofortified pumpkins of Oleshkovsky variety lost 22,4% of vitamin С (control - 36,9%), 15,7% carotenoids (control - 23,7%), 15% of vitamin В1 (control - 32,4%), 13,8% of vitamin В2 (control - 26,2%). During the storage of frozen biofortified pepper of the sweet variety Scythian gold also took place the decrease of vitamins content: vitamin В2 - by 13,8% (control -by 14,9%), vitamin В1 - by 12,8% (control - by 14,1%), vitamin С - by12,7% (control - by 13,2%), carotenoids -by 5,3% (control - by 6,0%). The most quantity of vitamins was lost by the studied samples of vegetables directly at freezing. The control samples of frozen vegetables contained the less quantity of microelements and vitamins at all stages of research. Conclusions. Freezing and storage of biofortified (planted using organic manure "Riverm") fruits of pepper and pumpkin lead to decrease of micronutrients content in them, but these changes are not so intense as in the control samples. The most losses of vitamins take place at freezing.
- Subjects
COMPOSITION of vegetables; VEGETABLE storage; BIOFORTIFICATION
- Publication
Ukrainian Journal of Food Science, 2016, Vol 4, Issue 1, p66
- ISSN
2310-1008
- Publication type
Article