Correlation of the contents of bioactive components and types of extracts in red cabbage | Korelacija sadržaja bioaktivnih komponenata i vrste ekstrakata u listu crvenog kupusa
2020
Mladenović, Jasna | Sarić, Jelena | Đurić, Milena | Bošković-Rakočević, Ljiljana | Pavlović, Nenad | Zdravković, Jasmina
The content of ascorbic acid in vegetables depends on the degree of ripeness(mainly increasing during ripening, although there are cases of declining content).When storing fruits and vegetables, the ascorbic acid content is reduced. Asignificant portion of Vitamin C decomposes when cooked. The required amountsof vitamin C to be taken daily with food depend on age, and on the condition of thebody. The recommended daily requirement for vitamin C is 30-60 mg. Threemethods were extracted for the same plant material of red cabbage and thecontent of vitamin C as an important bioactive component in cabbage wasmonitored.
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