The extractable β‐carotene content of Guku (Bidens pilosa) leaves after cooking, drying and storage
1997
Benhura, Mudadi A. N. | Chitsiku, Irene C.
The β‐carotene content of young tender leaves of Guku (Bidens pilosa) was found to be 64 μg g‐¹ in fresh samples. The extractable β‐carotene content of Guku leaves boiled for 20 min was 31% greater than that in leaves blanched for 1 min. Boiling for up to 60 min resulted in a 6% decrease of β‐carotene compared with the concentration in blanched leaves. Drying in the sun and in the shade resulted in losses of β‐carotene of 92% and 93% respectively. After 6 days of refrigeration of unblanched leaves, about 38% of the β‐carotene was lost. There was no appreciable change in the levels of β‐carotene after the blanched leaves had been kept frozen at ‐18d̀C for 5 weeks. Blanched mature leaves had 62% more β‐carotene than young leaves.
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