title: Effect of home processing and storage on ascorbic acid and beta-carotene content of Bathua (Chenopodium album) and fenugreek (Trigonella foenum graecum) leaves.
abstract: The present investigation was conducted to study the effect of selected processing and storage methods on the concentration of ascorbic acid and beta-carotene in Bathua and fenugreek leaves. Methods included storage of leaves with or without polythene bags for 24 and 48 h in a refrigerator at 5 degrees C; at 30 degrees C in polythene bags; drying (sun and oven); blanching (5, 10, 15 min); open pan and pressure cooking. Ascorbic acid content of fresh leaves was 220.97 to 377.65 mg and beta-carotene content was 19.00 to 24.64 mg/100 g, DW. The percent loss of ascorbic acid ranged from 2.03 to 8.77 and 45.15 to 66.9 while lower losses (0.0 to 1.75 and 1.63 to 2.84) of beta-carotene were observed in leaves stored in the refrigerator and at 30 degrees C, respectively. A markedly greater reduction in ascorbic acid and beta-carotene was observed in dried, blanched and cooked leaves. The study data suggest that storage of leaves in refrigeration, drying in oven, blanching for a short time and cooking in a pressure cooker results in better retention of these two vitamins.
authors.affiliation: Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.
authors.forename: S K
authors.initials: SK
authors.lastname: Yadav
authors.forename: S
authors.initials: S
authors.lastname: Sehgal
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D007194:India; D018515:Plant Leaves / Q000737:chemistry*; D019207:beta Carotene / Q000032:analysis*
chemical_list: D019207:beta Carotene; D001205:Ascorbic Acid