Retention of Beta Carotene from Leafy Vegetables Using Table Salt
Journal: International Journal of Science and Research (IJSR) (Vol.6, No. 11)Publication Date: 2017-11-05
Authors : Shimple Laxman; Narayan Pandhure;
Page : 45-47
Keywords : Common Salt; carotene; Leafy Vegetables; Spectrophotometer;
Abstract
During the present investigations, effect of aqueous solution of table salt on retention of -carotene from leafy vegetables utilized in Marathwada was undertaken. Getting vegetables throughout the year is obscure in rain feed area like Marathwada. Retention of nutrition from vegetables is important for health in absence of inadequate refrigeration facilities. Five different green leafy vegetables which are consumed by the peoples on large scale have been tried during the present piece of work. These vegetables are Spinach (Spinacia oleracea L. ), Coriander (Coriandrum sativum L. ), fenugreek (Trigonella foenum-graecum L. ), Shepu (Anathum graveolens L. ) and Cabbage (Brassica oleracea var. capitata L. ) which are commonly consumed in Marathwada region. These vegetables were soaked with solution of common table salt i. e. Sodium Chloride (NaCl) at different concentrations. After analysis it was noted that in Spinach, Coriander, Trigonella and Anthem. The results obtained during the work clearly indicate that, the common salt can act as excellent preservative for retention of -carotene from leafy vegetables.
Other Latest Articles
- Cirrhotic Cardiomyopathy in Maternal Death ? A Case Report and Review of Literature
- Modified Long Short-Term Memory Recurrent Neural Network Architectures
- The Effectiveness of the use of a Pocket book in Sufferers in the Control of Hypertension in Teladan Medan Community Health Center
- Influence of Physical Fitness against for a Long Period Time in First and Second Stage of Labor in Primigravida at Medan City Indonesia
- A Review on NoSQL Databases
Last modified: 2021-06-30 20:02:28