lutein epoxide/spinacia oleracea

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Chagua aina ya aina

2 matokeo

Chromatographic determination of changes in pigments in spinach (Spinacia oleracea L.) during processing.

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Ingia / Ingia

The content of individual chlorophyll and carotenoid pigments is determined in three spinach varieties (Lorelei, Springfield, and Ballet) after processing. Raw spinach and spinach that is steam-blanched for 3, 9, or 15 min is stored frozen at -24 degrees C for 6 months. In addition, spinach is

Simple saponification method for the quantitative determination of carotenoids in green vegetables.

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Ingia / Ingia

A simple, reliable, and gentle saponification method for the quantitative determination of carotenoids in green vegetables was developed. The method involves an extraction procedure with acetone and the selective removal of the chlorophylls and esterified fatty acids from the organic phase using a

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Herbal & Natural Medicine

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