International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2018, Volume : 6, Issue : 1
First page : (965) Last page : (970)
Article doi: http://dx.doi.org/10.18782/2320-7051.5859
Retention of Ascorbic Acid Content of Selected Greens in Different Drying Methods and Across Storage
Sushmita Khatoniar*, Mridula Saikia Barooah and Premila L. Bordoloi
College of Home Science, Assam Agricultural University, Assam
*Corresponding Author E-mail: sushmitakhatoniar@gmail.com
Received: 9.10.2017 | Revised: 14.11.2017 | Accepted: 21.11.2017
ABSTRACT
Ascorbic acid is an important and essential nutrient for humans and it acts as an antioxidant. The present study was conducted to evaluate the retention of ascorbic acid of six green leafy vegetables after drying by four different drying methods and degradation of ascorbic acid during storage. The green leafy vegetables selected were Amaranthus spinosus, Chenopodium album, Rumex vesicarius, Spinacia oleracea, Hibiscus sabdariffa and Diplazium esculentum. Among the green leafy vegetables, ascorbic acid content was highest in Amaranthus spinosus (32.29 mg/100g). After dehydration, shade dried Amaranthus spinosus showed highest retention of ascorbic acid (11.47 mg/100g). The cabinet dryer dried greens were studied for its shelf life using different packaging materials. It is observed that the retention of ascorbic acid was maximum in HDPE pouches, followed by plastic bottles. Degradation of ascorbic acid was maximum in PP pouches across 6 months of storage. Among the greens, Amaranthus spinosus retained highest amount of ascorbic acid as compared to other greens after the end of storage period of 6 months.
Key words: Dehydration, Ascorbic acid, Areen leafy vegetables
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Khatoniar, S., Barooah, M.S. and Bordoloi, P.L., Retention of Ascorbic Acid Content of Selected Greens in Different Drying Methods and Across Storage, Int. J. Pure App. Biosci. 6(1): 965-970 (2018). doi: http://dx.doi.org/10.18782/2320-7051.5859
