The extractable beta-carotene content of Guku (Bidens pilosa) leaves after cooking, drying and storage
1997
Benhura, M.A.N. | Chitsiku, I.C.
The beta-carotene content of young tender leaves of Guku (Bidens pilosa) was found to be 64 micrograms g-1 in fresh samples. The extractable beta-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 beta-carotene compared with the concentration in blanched leaves. Drying in the sun and in the shade resulted in losses of beta-carotene of 92% and 93% respectively. After 6 days of refrigeration of unblanched leaves, about 38% of the beta-carotene was lost. There was no appreciable change in the levels of beta-carotene after the blanched leaves had been kept frozen at -18 degrees C for 5 weeks. Blanched mature leaves had 62% more beta-carotene than young leaves.
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