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Factors affecting β carotene destruction in moist preserved leaf protein (1984)

Pirie, N. W.

Springer

Plant foods for human nutrition 34 (1984), S. 229-237

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ISSN: 1573-9104

Keywords: β carotene ; chelating agents ; heat coagulation ; leaf protein ; salt preservation

Source: Springer Online Journal Archives 1860-2000

Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition

Notes: Abstract Leaves are, and will probably remain, an important dietary source of β carotene (provitamin A). There is enough of it in extracted leaf protein (LP) to make that a useful source. β carotene is rapidly destroyed when LP, especially from young leaves, is preserved with salt. Destruction can be partly prevented by avoiding contamination with iron during preparation, by coagulating LP by heating rather than acidification, and by treatment with chelating agents. The unsaturated fatty acids in leaf lipids seem not to be involved in the destruction.

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1007/BF01091473

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