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

In English

Författare

Summary, in English

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.

Avdelning/ar

  • Department of Food Technology, Engineering and Nutrition

Publiceringsår

2003

Språk

Engelska

Sidor

4291-4295

Publikation/Tidskrift/Serie

Journal of Agricultural and Food Chemistry

Volym

51

Issue

15

Dokumenttyp

Artikel i tidskrift

Förlag

The American Chemical Society (ACS)

Ämne

  • Agricultural Science, Forestry and Fisheries

Status

Published

ISBN/ISSN/Övrigt

  • ISSN: 0021-8561