Changes of vitamin C content in celery and parsley herb after processing

Authors

  • Magdaléna Valší­ková Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Ivana Mezeyová Ing. Ivana Mezeyová, PhD., Slovak University of Agriculture in Nitra, Horticulture and Landscape Engineering Faculty, Department of Vegetable Production, Tr. A. Hlinku 2, 949 76 Nitra
  • Marián Rehuš Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslav Šlosár Department of Vegetable Production, Horticulture and Landscape Engineering Faculty, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra

DOI:

https://doi.org/10.5219/687

Keywords:

parsley, celery, ascorbic acid, freezing, drying

Abstract

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.

Downloads

Download data is not yet available.

References

Akbudak, N., Akbudak, B. 2011. Effect of Vacuum, Microwave and Convective Drying on Selected Parsley Quality. International Journal of Food Properties, vol. 16, no. 1, p. 205-215. https://doi.org/10.1080/10942912.2010.535400

Barrita, J. L. S., Sánchez, M. S. S. 2013. Antioxidant Role of Ascorbic Acid and His Protective Effects on Chronic Diseases. In Morales-González, J. A. (ed.) Biochemistry, Genetics and Molecular Biology. Chapter 18 Antioxidant Role of Ascorbic Acid and His Protective Effects on Chronic Diseases. 512 p. ISBN 978-953-51-1123-8. https://doi.org/10.5772/52181

Carr, A. C., Frei, B. 1999. Toward a new recommended dietary allowance for vitamin C based on antioxidant and health effects in humans. The American Journal of Clinical Nutrition, vol. 69, no. 6, p. 1086-107. PMid:10357726

Garba, U., Kaur, S. 2014. Effect of drying and pretreatment on anthocyanins, flavenoids and ascorbic acid content of black carrot (Daucus carrota L.). Journal of Global Biosciences, vol. 3, no. 4, p. 772-777.

Howard, L. A., Wong, A. D., Perry, A. K., Klein, B. P. 1999. Beta-carotene and ascorbic acid retention in fresh and processed vegetables. Journal of Food Science, vol. 64, no. 5, p. 929-936. https://doi.org/10.1111/j.1365-2621.1999.tb15943.x

Jedlička, J. 2012. Ovocie a zelenina pri prevencii a liečbe ochorení ľudí (Fruit and vegetables in the prevention and treatment of human diseases). Nitra, Slovak Sepublic : SPU, 190 p. ISBN 978-80-552-0859-6.

Juríková T., Balla Š. 2012. Zdraviu prospešné účinky potravín pri bezlepkovej diéte (Health benefits of foods with gluten-free diet). Nitra, Slovak Republic, SPU. ISBN 978-80-358-0194-0.

Keresteš, J. 2011. Zdravie a výživa ľudí (Health and human nutrition). CAD Press, 1040 p. ISBN 978-80-88969-57-0.

Kóňa J. 2006. Koreňové zeleniny (Root vegetables). Nitra, Slovakia, Garmond. 77 p. ISBN 978-80-89148-31-8.

Kooti, W., Ali-Akbari, S., Asadi-Samani, M., Ghadery, H., Ashtary-Larky, D. 2014. A review on medicinal plant of Apium graveolens. Advanced Herbal Medicine, vol. 1, no. 1, p. 48-59.

Kopec. K. 2010. Zelenina ve vyživě člověka (Vegetables in human nutrition). Praha, Czech Republic : Grada Publishing, a.s., 159 p. ISBN 978-80-247-2845-2.

Kudrnáčová, E., Kouřimská, L. 2015. Qualitative parameters of non-traditional types of vegetables - determination of nitrates and ascorbic acid content, Potravinarstvo, vol. 9, 2015, no. 1, p. 237-241. https://doi.org/10.5219/466

Leahu, A. Damian, C., Oroian, M., Miclescu, V., Ropciuc, S. 2013. Variation in content of antioxidant and free radical scavenging activity of basil (Ocimum basilicum), dill (Anethum graveolens) and parsley (Petroselinum sativum). Food and Environment Safety - Journal of Faculty of Food Engineering, vol. 12, no. 4, p. 347-353.

Liseiwska, Z., Słupski, J., Zuchowicz, E. 2003. Influence of temperature and storage period on the preservation of vitamin C, thiamine and riboflavin in frozen dill (Anethum graveolens), Food Science and Technology, vol. 6, no. 2.

Mareček, J., Ivanišová, E., Frančáková, H., Musilová, J., Krajčovič, T., Mendelová, A. 2016. Evaluation of primary and secondary metabolites in selected varieties of potatoes, Potravinarstvo, vol. 10, no. 1, p. 145-151. https://doi.org/10.5219/562

Matějková, J., Petříková, K. 2010. Ascorbic acid contents in selected vegetables in relation to variety, growing site, year and storage. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, vol. 58, no. 1, p. 95-100. https://doi.org/10.11118/actaun201058010095

Odriozola, S. I., Hernándezjover, T., Martínbelloso, O. 2007. Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits. Food Chemistry, vol. 105, no. 3, p. 1151-1159. https://doi.org/10.1016/j.foodchem.2007.02.037

Roslon, W., Osinska, E., Gajc-Wolska, J. 2010. The influence of raw material stabilization on the quality of celery (Apium graveolens L.) leaves. Acta horticulturae, vol. 877, no. 877, p. 201-208. https://doi.org/10.17660/ActaHortic.2010.877.20

Shams, K. A., Abdel-Azim, N. S., Tawfik, W. A., Hassanein, H. D., Saleh, M. A., Hammouda, F. M. 2015. Green extraction techniques: Effect of extraction method on lipid contents of three medicinal plants of Apiaceae. Journal of Chemical and Pharmaceutical Reserch, vol. 7, no. 4, p. 1080-1088.

Stan, M., Soran, M. L., Marutoiu, C. 2014. Extraction and HPLC Determination of the Ascorbic Acid Content of Three Indigenous Spice Plants. Journal of Analytical Chemistry, vol. 69, no. 10, p. 998-1002. https://doi.org/10.1134/S106193481410013X

Šlosár, M., Čekey, N. 2008. Hlúbová zelenina - významná súčasť výživy človeka. Zahradnictví, vol. 12, no. 8, p. 16-17.

Uddin, M. S., Hawlader, M. N. A, Ding, L., Mujumdar A. S. 2002. Degradation of ascorbic acid in dried guava during storage. Journal of Food Engineering, vol. 51, p. 21-26, https://doi.org/10.1016/S0260-8774(01)00031-0

Uher A., Kóňa J., Valšíková M., Andrejiová A., 2009. Zeleninárstvo poľné pestovanie (Vegetable growing field). Nitra, Slovak Republic : SPU, 212 p. ISBN 978-80-552-0199-3.

Yanardag, R., Bolkent, S., Tabakoglu-Oguz, A., Ozsoy-Sacan, O. 2003. Effects of Petroselinum crispum extract on pancreatic B cells and blood glucose of streptozotocin-induced diabetic rats. Biological and Pharmaceutical Bulletin, vol. 26, no. 8, p. 1206-1210. https://doi.org/10.1248/bpb.26.1206

PMid:12913280

Downloads

Published

2016-12-15

How to Cite

Valší­ková, M. ., Mezeyová, I. ., Rehuš, M. ., & Šlosár, M. . (2016). Changes of vitamin C content in celery and parsley herb after processing. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 637–642. https://doi.org/10.5219/687

Most read articles by the same author(s)

1 2 > >>