บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Ascorbic acid content of minimally processed Chinese cabbage.

Klieber, A.; Franklin, B.;

Acta Horticulturae Year: 2000 Issue: No. 518 Pages: 201-204 Ref: 8 ref.

2000

บทคัดย่อ

Ascorbic acid content of minimally processed Chinese cabbage.

Minimally processed Chinese cabbage lost 13% of vitamin C (ascorbic acid) by the end of storage life at 4 deg C. This is not considered of major nutritional concern, as the product would be consumed well before the end of storage life. Leaching of vitamin C during processing was not significant. The vitamin C content was highest in the more coloured outer (27 mg/100 g) and inner leaves (22 mg/100 g), containing either chloroplasts or protochloroplasts. The middle leaves, the bulk of leaves present in Chinese cabbage, and the core contained 14-17 mg vitamin C/100 g. During minimal processing the outer leaves and the core together with the inner leaves may be trimmed and this will clearly have the most significant effect of lowering the average vitamin C content of the minimally processed product.