Internet Archive Scholar

Chemometric Analysis of Chlorophyll a, b and Carotenoid Content in Green Leafy Vegetables

Violeta Mitić, Vesna Stankov Jovanović, Marija Dimitrijević, Jelena Cvetković, Goran Petrović, Gordana Stojanović
2013 BIOLOGICA NYSSANA   unpublished

Preserved Fulltext

fulltext thumbnail
Web Archive Capture PDF (1.2 MB)
https://web.archive.org/web/20180422204034/http://journal.pmf.ni.ac.rs/bionys/index.php/bionys/article/viewFile/17/7

A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL. The file type is application/pdf.

Mitić, V., Stankov Jovanović, V., Dimitrijević, M., Cvetković, J., Petrović, G., Stojanović, G.: Chemometric Analysis of Chlorophyll a, b and Carotenoid Content in Green Leafy Vegetables. Biologica Nyssana, 4 (1-2), December 2013: 49-55. Effects of cooking on chlorophyll a and b and total carotenoid content in seven leafy green vegetables (Brussels sprout, white cabbage, kale, chard, garden patience, broccoli and spinach) were evaluated. Pigment content varied between species. Chlorophyll a
more » ... ent was higher in all analyzed vegetables, compared to chlorophyll b and carotenoid content. Boiling caused significant loss of chlorophyll a, chlorophyll b and carotenoids in kale (90.30%, 96.32% and 98.09%, respectively). Cluster analysis was applied on pigment content in fresh and boiled vegetables and two statistically significant clusters were obtained, with difference in spinach position.
fatcat:jlom5fkarfd3tpijkwdszrfyfm
Citation

Violeta Mitić, Vesna Stankov Jovanović, Marija Dimitrijević, Jelena Cvetković, Goran Petrović, Gordana Stojanović. "Chemometric Analysis of Chlorophyll a, b and Carotenoid Content in Green Leafy Vegetables." BIOLOGICA NYSSANA (2013)