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Vol.2 , No. 1, Publication Date: Mar. 28, 2016, Page: 1-9
 and domestic processing on the carotenoids, chlorophylls, vitamins and minerals in <i>Pterocarpus mildbraedii</i> leaves. Total β–carotene was determined spectrophotometrically while HPLC was used for detailed analysis of carotenoids. The results indicated that <i>P. mildbraedii</i> was rich in lutein (261.96µg/gdwt) and Total –β – carotene (83.53µg/gdwt). Cooking and storage significantly (P>0.05) increased the contents of total β – carotene. β –carotene isomerized more, due to thermal processing than storage. Initial concentrations of chlorophyll a, chlorophyll b and chlorophyll a/b ratio were 1.86 mg/gfwt, 0.72mg/gfwt and 2.44 mg/gfwt respectively. Preliminary nutritional data including the mineral elements (K, Ca, Mg, Zn and Fe) and vitamins contents (ascorbic and, riboflavin, thiamin, Niacin and phyllquinone) are presented. Cooking significantly decreased (P < 0.05) the contents of chlorophylls, water soluble vitamins and minerals. However, storage conditions in our study resulted in a non – statistical decrease in the contents of vitamins and minerals when compared with raw samples. The levels of β – carotene (Vitamin A), riboflavin, ascorbic acid and phylloquinone in cooked leave sample, are adequate to meet their corresponding RDAs in Children and adults respectively.&picture=http://www.aascit.org/aascit/decorators/img/journal/980.jpg)
| [1] | Felix Okpalanma, Department of food Science and Technology, Michael Okpara University of Technology, Umudike, Abia State, Nigeria. |
| [2] | Philippa Ojimelukwe, Department of food Science and Technology, Michael Okpara University of Technology, Umudike, Abia State, Nigeria. |
| [3] | Doris Akachukwu, Department of Biochemistry, Michael Okpara University of Technology, Umudike, Abia State, Nigeria. |
The aim of this study was to investigate the effects of ambient temperature storage (29±2°C) and domestic processing on the carotenoids, chlorophylls, vitamins and minerals in Pterocarpus mildbraedii leaves. Total β–carotene was determined spectrophotometrically while HPLC was used for detailed analysis of carotenoids. The results indicated that P. mildbraedii was rich in lutein (261.96µg/gdwt) and Total –β – carotene (83.53µg/gdwt). Cooking and storage significantly (P>0.05) increased the contents of total β – carotene. β –carotene isomerized more, due to thermal processing than storage. Initial concentrations of chlorophyll a, chlorophyll b and chlorophyll a/b ratio were 1.86 mg/gfwt, 0.72mg/gfwt and 2.44 mg/gfwt respectively. Preliminary nutritional data including the mineral elements (K, Ca, Mg, Zn and Fe) and vitamins contents (ascorbic and, riboflavin, thiamin, Niacin and phyllquinone) are presented. Cooking significantly decreased (P < 0.05) the contents of chlorophylls, water soluble vitamins and minerals. However, storage conditions in our study resulted in a non – statistical decrease in the contents of vitamins and minerals when compared with raw samples. The levels of β – carotene (Vitamin A), riboflavin, ascorbic acid and phylloquinone in cooked leave sample, are adequate to meet their corresponding RDAs in Children and adults respectively.
Keywords
Carotenoids, Minerals, Vitamins, Pterocarpus mildbraedii, β – carotene
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