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标题：Changes of vitamin C content in celery and parsley herb after processing
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作者：Magdaléna Valšíková ; Ivana Mezeyová ; Marián Rehuš 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2016
卷号：10
期号：1
页码：637-642
DOI：10.5219/687
语种：English
出版社：Association HACCP Consulting
摘要：Humans and other primates have lost the ability to synthesize vitamin C and therefore the only source is diet. Vitamin C or ascorbic acid has labile nature, it is removed or destroyed in specific degree immediately after harvest, but storage and post - harvest processing also contribute to its degradation. The aim of work was to determine the vitamin C content in the herb of selected celery and parsley varieties in dependence on chosen postharvest processing and to compare it with fresh herb. There were chosen five bulb forms varieties of celery ( Apium graveolens ) - Makara, Ilonaa, Hegy Köi, Talar and Diamant. In case of parsley ( Petroselinum crispum ) there were evaluated one variety of curly parsley, one variety of herb parsley - Petra, and five varieties of root parsley - Lenka, Eagle, Ginate D´Italia, Titana and Arat. Every variety was harvested in three terms, followed by vitamin C content estimation in fresh herb, after drying and after freezing. The content of vitamin C was estimated by HPLC method by the help of liquid chromatograph with UV detector. There was found the significant difference in content of vitamin C in parsley as well as in celery when comparing the fresh herb with herbs after post - harvest processes - drying (by air circulation in laboratory hall) and freezing. After processing of herbs in both observed species the vitamin C content decreased, in case of freezing it was about 65% (celery) and 61% (parsley), after drying about 86% (celery) and 82% (parsley) in comparison with fresh herb. The effect of processing played more important role in influencing of vitamin C content than variety in case of both selected species. For using of celery and parsley not only as culinary herb, but as a notable source of ascorbic acid it is the most important fresh herb intake.
其他摘要：Humans and other primates have lost the ability to synthesize vitamin C and therefore the only source is diet. Vitamin C or ascorbic acid has labile nature, it is removed or destroyed in specific degree immediately after harvest, but storage and post - harvest processing also contribute to its degradation. The aim of work was to determine the vitamin C content in the herb of selected celery and parsley varieties in dependence on chosen postharvest processing and to compare it with fresh herb. There were chosen five bulb forms varieties of celery (Apium graveolens) - Makara, Ilonaa, Hegy Köi, Talar and Diamant. In case of parsley (Petroselinum crispum) there were evaluated one variety of curly parsley, one variety of herb parsley - Petra, and five varieties of root parsley - Lenka, Eagle, Ginate D´Italia, Titana and Arat. Every variety was harvested in three terms, followed by vitamin C content estimation in fresh herb, after drying and after freezing. The content of vitamin C was estimated by HPLC method by the help of liquid chromatograph with UV detector. There was found the significant difference in content of vitamin C in parsley as well as in celery when comparing the fresh herb with herbs after post - harvest processes - drying (by air circulation in laboratory hall) and freezing. After processing of herbs in both observed species the vitamin C content decreased, in case of freezing it was about 65% (celery) and 61% (parsley), after drying about 86% (celery) and 82% (parsley) in comparison with fresh herb. The effect of processing played more important role in influencing of vitamin C content than variety in case of both selected species. For using of celery and parsley not only as culinary herb, but as a notable source of ascorbic acid it is the most important fresh herb intake.
关键词：parsley; celery; ascorbic acid; freezing; drying
其他关键词：parsley;celery;ascorbic acid;freezing;drying