EJPAU 2003. Lisiewska Z. , Słupski J. , Zuchowicz E. EFFECT OF TEMPERATURE AND STORAGE PERIOD ON THE PRESERVATION OF VITAMIN C, THIAMINE AND RIBOFLAVIN IN FROZEN DILL (<I>ANETHUM GRAVEOLENS</I> L.)

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2003
Volume 6
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Lisiewska Z. , Słupski J. , Zuchowicz E. 2003. EFFECT OF TEMPERATURE AND STORAGE PERIOD ON THE PRESERVATION OF VITAMIN C, THIAMINE AND RIBOFLAVIN IN FROZEN DILL (ANETHUM GRAVEOLENS L.), EJPAU 6(2), #07.
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-07.html

EFFECT OF TEMPERATURE AND STORAGE PERIOD ON THE PRESERVATION OF VITAMIN C, THIAMINE AND RIBOFLAVIN IN FROZEN DILL (ANETHUM GRAVEOLENS L.)

Zofia Lisiewska, Jacek Słupski, Emilia Zuchowicz

ABSTRACT

The aim of the present work was effect of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in leaves and whole plants (leaves with petioles and stems) of dill, harvested with a plant height of 25 cm. Changes in the level of these compounds in the process of freezing and refrigerated storage were also determined. The investigation concerned two kinds of the raw material (leaves and whole plants), various methods of preparation before freezing (non-blanched or blanched), different storage temperatures (-20°C and -30°C), and the 12-month storage period. Fresh dill leaves contained 116 mg vitamin C, 0.196 mg thiamine, and 0.638 mg riboflavin in 100 g fresh matter and whole plants 77 mg, 0.115 mg, and 0.433 mg, respectively. The treatment of blanching affected a decrease in the level of vitamin C by 35-48%, thiamine by 43-45%, and riboflavin by 27-33%. After blanching smaller losses were recorded in whole plants than in leaves. F

Key words: dill, freezing, storage, vitamin C, riboflavin, thiamine.