Pigments content in different processed edible wild plants
2019
Ozola, B., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry | Augspole, I., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Agriculture. Inst. of Soil and Plant Sciences | Duma, M., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Chemistry
Natural colours of wild plants are similar to artificial pigments, for example: β-carotene and chlorophyll. The aim of research was to investigate the effect of drying or freezing on the colour intensity and pigments content in leaves of edible wild plants - stinging nettle (Urtica dioica L.), common goutweed (Aegopodium podagraria L.), dandelion (Taraxacum officinale L.) and chickweed (Stellaria media L.) grown in early spring in Latvia. Samples were gather in May 2018. Pigments (total chlorophylls, chlorophyll a, b and total carotenoids) content in the ethanol extracts of fresh, frozen and dried leaves was analysed with spectrophotometer, but the colour was measured in CIE L*a*b* system. The experimental results showed significantly higher content of total chlorophylls and carotenoids in fresh (1.64±0.14 and 0.81±0.02 mg gE-1 DW) and frozen (2.08±0.12 and 0.94±0.05 mg gE-1 DW) nettle leaves. Freezing process stimulates the higher amount of pigments from all analysed plants. It was observed, that the content of pigments decreased about for three times after drying process. Chlorophyll a/b was higher in goutweed leaves independently of processing. The obtained results demonstrate that the significant differences were found between fresh, frozen and dried plant leaves colour components L*a*b*.
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