[Effect of drying and storage on the carotenoid content in some leafy vegetables and local herbs]
1986
Takruri, H.R. | Daqqaq, R.F. (Jordan Univ., Amman (Jordan))
In this work, the effects of storage and the methods of drying on the carotene values in mint, Jew's mallow, thyme, and parsley, which are consumed in the dry and fresh forms by people in Jordan and other Middle Eastern countries, have been investigated. It was found that a range of 47-92% of the carotenoid content was retained in these plants when dried by the traditional methods of sun-drying and shadow-drying. In addition, 44-69% of the carotenoid values in the dried plants were detected after storage for one year. The drying method and the drying temperature had varying effect on the carotenoid value. Thus in mint, the % recoveries using shadow-drying, sun-drying, and oven-drying at 40, 60 and 100 deg C were respectively 79, 76, 71, 74 and 54. For the oven-dried samples, increasing the drying time or the drying temperature over 100 deg C resulted in greater losses in the carotenoid content. It is apparent, therefore, that these plants dried by traditional means, or in oven at temperatures not exceeding 100 deg C, remain good sources of carotenes even after one year storage
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