Open Science Research Excellence
@article{(International Science Index):http://waset.org/publications/8819,
  title    = {Effect of Pretreatment Method on the Content of Phenolic Compounds, Vitamin C and Antioxidant Activity of Dried Dill},
  author    = {Ruta Galoburda and  Zanda Kruma and  Karina Ruse},
  country   = {Latvia},
  institution={Latvia University of Agriculture},
  abstract  = {Dill contains range of phytochemicals, such as vitamin C and polyphenols, which significantly contribute to their total antioxidant activity. The aim of the current research was to determine the best blanching method for processing of dill prior to microwave vacuum drying based on the content of phenolic compounds, vitamin C and free radical scavenging activity. Two blanching mediums were used – water and steam, and for part of the samples microwave pretreatment was additionally used. Evaluation of vitamin C, phenolic contents and scavenging of DPPH˙ radical in dried dill was performed. Blanching had an effect on all tested parameters and the blanching conditions are very important. After evaluation of the results, as the best method for dill pretreatment was established blanching at 90 °C for 30 seconds.
},
    journal   = {International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering},  volume    = {6},
  number    = {4},
  year      = {2012},
  pages     = {251 - 255},
  ee        = {http://waset.org/publications/8819},
  url       = {http://waset.org/Publications?p=64},
  bibsource = {http://waset.org/Publications},
  issn      = {eISSN:1307-6892},
  publisher = {World Academy of Science, Engineering and Technology},
  index     = {International Science Index 64, 2012},
}