Effect of home processing on ascorbic acid and β-carotene content of spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves

@article{Yadav1995EffectOH,
  title={Effect of home processing on ascorbic acid and $\beta$-carotene content of spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves},
  author={S. Yadav and S. Sehgal},
  journal={Plant Foods for Human Nutrition},
  year={1995},
  volume={47},
  pages={125-131}
}
The present investigation was conducted to study the concentration of ascorbic acid and β-carotene in spinach and amaranth leaves as affected by various domestic processing and cooking methods which included storage of leaves in polythene bags or without packing for 24 and 48 hours in refrigerator at 5 °C; at 30 °C in polythene bags; drying (sun and oven); blanching (5, 10, 15 min); open pan and pressure cooking. Ascorbic acid content of fresh leaves was 624.1 to 629.0 mg and β-carotene content… Expand
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