Contents of Ascorbic Acid and Ascorbate Oxidase Activity in Fresh Herbs.

YAMAWAKI Kazuki, MORITA Noriko, MURAKAMI Kouichi, MURATA Takao

doi:10.3136/nskkk1962.40.636

Bibliographic Information

Other Title

フレッシュハーブとその熱湯抽出液中のアスコルビン酸含量ならびにアスコルビン酸酸化酵素活性

Description

Ascorbic acid content and activity of ascorbate oxidase in the thirteen kinds of fresh herbs including common thyme, coriander, Florence fennel, hyssop, Italian parsley, lemon balm, oregano, rosemary, sage, salad burnet, spear mint, sweet basil and sweet marjoram were examined. Results were as follows. (1) Fresh leaves of Italian parsley and salad burnet contained nearly 300mg/100g f.w. total ascorbic acid (ascorbic acid and dehydroascorbic acid). Sweet basil contained the least content (67mg/100g) among thirteen herbs. (2) Remarkable differences in relative activity of ascorbate oxidase were found among the fresh herbs. Relatively high ascorbate oxidase activity was found in most herbs except Italian parsley and salad burnet. (3) Nearly 50% of total ascorbic acid in coriander or lemon balm was extracted with boiling water for five minutes, but low level (6.0%-42.3%) of total ascorbic acid was extracted into water in the case of other herbs. More than 90% of total ascorbic acid was found to be remained in an extract and leaves of coriander, Florence fennel, Italian parsley and salad burnet by heat treatment with boiling water, while a 47% of total ascorbic acid was lost by heating in the case of sweet basil.

Journal

NIPPON SHOKUHIN KOGYO GAKKAISHI

NIPPON SHOKUHIN KOGYO GAKKAISHI 40 (9), 636-640, 1993

Japanese Society for Food Science and Technology

Details 詳細情報について

CRID: 1390282681383668992

NII Article ID: 130003968137

DOI: 10.3136/nskkk1962.40.636

ISSN: 00290394

Text Lang: ja

Data Source

JaLC
Crossref
CiNii Articles
OpenAIRE

Abstract License Flag: Disallowed

Export

Report a problem