Changes of vitamin C content in celery and parsley herb after processing

Magdaléna Valší­Ková,Marián Rehuš,Ivana Mezeyová,Miroslav Šlosár

doi:10.5219/687

Magdaléna ValšíKová, Marián Rehuš + Show 2 more

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https://doi.org/10.5219/687

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Abstract

Humans and other primates have lost the ability to synthesize vitamin C and therefore the only source is diet. Vitamin C or ascorbic acid has labile nature, it is removed or destroyed in specific degree immediately after harvest, but storage and post - harvest processing also contribute to its degradation. The aim of work was to determine the vitamin C content in the herb of selected celery and parsley varieties in dependence on chosen postharvest processing and to compare it with fresh herb. There were chosen five bulb forms varieties of celery (Apium graveolens) - Makara, Ilonaa, Hegy Köi, Talar and Diamant. In case of parsley (Petroselinum crispum) there were evaluated one variety of curly parsley, one variety of herb parsley - Petra, and five varieties of root parsley - Lenka, Eagle, Ginate D´Italia, Titana and Arat. Every variety was harvested in three terms, followed by vitamin C content estimation in fresh herb, after drying and after freezing. The content of vitamin C was estimated by HPLC method by the help of liquid chromatograph with UV detector. There was found the significant difference in content of vitamin C in parsley as well as in celery when comparing the fresh herb with herbs after post - harvest processes - drying (by air circulation in laboratory hall) and freezing. After processing of herbs in both observed species the vitamin C content decreased, in case of freezing it was about 65% (celery) and 61% (parsley), after drying about 86% (celery) and 82% (parsley) in comparison with fresh herb. The effect of processing played more important role in influencing of vitamin C content than variety in case of both selected species. For using of celery and parsley not only as culinary herb, but as a notable source of ascorbic acid it is the most important fresh herb intake.

Highlights

Vitamin C, known as ascorbic acid, L-ascorbic acid or L-ascorbate, is the most important vitamin for human nutrition that is supplied by fruits and vegetables
The value of vitamin C content in celery ranged in interval from 45.73 ±5.47 mg.100 g-1 to 56.79 ±8.72 mg.100 g-1 in case of fresh herb, from 17.38 ±1.47 mg.100 g-1 (Talar) to 20.34 ±3.51 mg.100 g-1 (Hegy Köi) in case of frozen herb and from 5.82 ±1.46 mg.100 g-1 (Talar) to 9.06 ±1.85 mg.100 g-1 (Hegy Köi)
The submitted work was oriented to determination of vitamin C content in herb of selected celery and parsley varieties in dependence on postharvest processing

Summary

Introduction

Vitamin C, known as ascorbic acid, L-ascorbic acid or L-ascorbate, is the most important vitamin for human nutrition that is supplied by fruits and vegetables. Vitamin C is almost a generic name for all compounds that exhibit the same biologic activity as ascorbic acid Stan et al (2014). Vitamin C reinforced the immune system, supports digestion and stimulates appetite. It stimulates liver function and helps with the gout. It neutralizes harmful substances from cigarette smoke Juríková et al (2013). It can act as an anti-carcinogen and reduces the risk of cardiovascular diseases Šlosár et al (2008). Critical periods are in the end of winter and spring period when the intake of ascorbic acid from natural sources is small Keresteš (2011)

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