Factors affecting β carotene destruction in moist preserved leaf protein

A - Papers appearing in refereed journals

Pirie, N. W. 1984. Factors affecting β carotene destruction in moist preserved leaf protein. Qualitas Plantarum. 34 (3), pp. 229-237. https://doi.org/10.1007/bf01091473

AuthorsPirie, N. W.

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.

Keywordsbeta-carotene; chelating agents; heat coagulation; leaf protein; salt preservation
Year of Publication1984
JournalQualitas Plantarum
Journal citation34 (3), pp. 229-237
Digital Object Identifier (DOI)https://doi.org/10.1007/bf01091473
Open accessPublished as non-open access
Output statusPublished
Publication dates
Print01 Sep 1984
Copyright licensePublisher copyright

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