The content of oxalates in selected vegetables depending of drying method and storage conditions
Piotr Gębczyński , Jacek Słupski , Zofia Lisiewska , Magdalena Janosz , Monika Malawska
AbstractThe content of total (TO) and soluble oxalates (SO) in raw, convection dried and freeze-dried product was highest in broccoli florets followed by green beans > cauliflower > Brussels sprouts > green pea > Savoy cabbage for TO, and followed by cauliflower > green beans > green peas and Brussels sprouts > Savoy cabbage, for SO. Vegetables analyzed after convection or freeze-drying, contained less TO and SO than raw material. The loss of TO ranged from 8% to 21%. Slightly greater losses were stated for SO 13–26%, with exception of Savoy cabbage – 47%. The changes was independent from the method of drying. In the fresh vegetables, the percentage ratio SO in TO was about 43–66%. After drying, this relationship was 3-7% lower with exception of Savoy cabbage – 15%. Processing of the Savoy cabbage lead to decrease of SO/TO ratio below 30%. Dried vegetables obtained by convection and freeze-drying method, stored for 12 months had slightly lower TO and SO than products just after drying. Decrease the content of TO, depending on storage condition and species of vegetable was 8–22% while SO was 13–49%. There were no significant difference between the same products stored in different conditions. Storage has also negligible changes in SO/TO ratio.
|Publication size in sheets||0.5|
|Book||Staruch Ladislav, Sekretár Stanislav (eds.): Additives and Contaminants in Foodstuffs 2013. Zborník vedeckých prác, 2013, Slovenská chemická knižnica FChPT STU, ISBN 978-80-89597-12-3, 245 p.|
|Keywords in English||oxalate, vegetables drying, storage|
|Internal identifier||WTŻ/M/26/2013; WTŻ/3/36|
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