บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Influence of pre-treatments and dehydration process on chlorophylls retention of parsley, coriander and peppermint leaves.

Mohamed, E. A., El-Latif, H. S. H., and Hemmat, I. M.

Journal of Agricultural Research. Volume 79, Number 3, p. 1111-1125.

2001

บทคัดย่อ

Influence of pre-treatments and dehydration process on chlorophylls retention of parsley, coriander and peppermint leaves.

The influence of the dehydration process and storage at room temperature (25 plus or minus 5 deg C) for up to three months on the chemical and physical properties of dehydrated plants (parsley, Coriandrum sativum, and Mentha piperita) was determined. Parsley leaves were rich in ascorbic acid content (676.10 mg/100 g) while peppermint leaves had high chlorophyll content (2499.68 mg/100 g). Ethanol was the most efficient solvent utilized for the extraction of chlorophylls. Steeping in cold sodium hydroxide solution (0.2%) for one minute, followed by steeping in sodium bicarbonate solution (0.3%) for 3 minutes, was the best pretreatment for maintaining the green brilliant colour (chlorophylls). The retained chlorophylls (as affected by dehydration) were 1167.03, 1254.96, and 1763.76 for parsley, C. sativum, and M. piperita, respectively. The reduction in ascorbic acid content was 60% in nearly all dehydrated plants. Storage at room temperature for up to three months had no pronounced effect on the chemical properties of dehydrated samples.