Research Paper | Botany | India | Volume 6 Issue 11, November 2017
Retention of Beta Carotene from Leafy Vegetables Using Table Salt
Shimple Laxman, Narayan Pandhure
Abstract: During the present investigations, effect of aqueous solution of table salt on retention of -carotene from leafy vegetables utilized in Marathwada was undertaken. Getting vegetables throughout the year is obscure in rain feed area like Marathwada. Retention of nutrition from vegetables is important for health in absence of inadequate refrigeration facilities. Five different green leafy vegetables which are consumed by the peoples on large scale have been tried during the present piece of work. These vegetables are Spinach (Spinacia oleracea L. ), Coriander (Coriandrum sativum L. ), fenugreek (Trigonella foenum-graecum L. ), Shepu (Anathum graveolens L. ) and Cabbage (Brassica oleracea var. capitata L. ) which are commonly consumed in Marathwada region. These vegetables were soaked with solution of common table salt i. e. Sodium Chloride (NaCl) at different concentrations. After analysis it was noted that in Spinach, Coriander, Trigonella and Anthem. The results obtained during the work clearly indicate that, the common salt can act as excellent preservative for retention of -carotene from leafy vegetables.
Keywords: Common Salt, carotene, Leafy Vegetables, Spectrophotometer
Edition: Volume 6 Issue 11, November 2017,
Pages: 45 - 47
How to Cite this Article?
Shimple Laxman, Narayan Pandhure, "Retention of Beta Carotene from Leafy Vegetables Using Table Salt", International Journal of Science and Research (IJSR), https://www.ijsr.net/get_abstract.php?paper_id=ART20177393, Volume 6 Issue 11, November 2017, 45 - 47
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