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Total folate content and retention in rosehips (Rosa ssp.) after drying.

Författare:
Publiceringsår: 2003
Språk: Engelska
Sidor: 4291-4295
Publikation/Tidskrift/Serie: Journal of Agricultural and Food Chemistry
Volym: 51
Nummer: 15
Dokumenttyp: Artikel
Förlag: American Chemical Society

Sammanfattning

Folate concentrations in rosehips and commercial rosehip products and factors affecting folate retention during drying were investigated. On the basis of the raw material studied during 3 years, rosehips were shown to be a rich folate source, 400-600 g/100 g based on dry matter and 160-185 g/100 g based on the fresh weight (edible part). Rosehips are not often consumed fresh; therefore, drying to produce stable semimanufactures is a crucial step. The degradation of folate was shown to be dependent on the drying time until the water activity was below 0.75. The required drying time was reduced by cutting the rosehips in slices and to some extent also by increasing the temperature. Retention of folate and ascorbic acid was affected by the same factors, and high content of ascorbic acid could provide a possible protection for folate degradation.

Disputation

Nyckelord

  • Chemistry

Övriga

Published
Yes
  • ISSN: 0021-8561

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