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What is Beta Carotene Levels in Spinach Processing about?

This study aimed to determine the effect of processing on beta carotene levels in red spinach (Amaranthus tricolor L) and green spinach (Amaranthus tricolor L) leaves. Samples of raw and boiled leaves were extracted using a solvent mixture and analyzed qualitatively and quantitatively. Qualitative thin layer chromatography identified beta carotene. Quantitative UV-Vis spectrophotometry found higher average beta carotene yields in raw leaves (red: 0.33%, green: 0.19%) compared to boiled leaves (red: 0.23%, g

Author

Vivi Hikmawati

Language

EN