Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91899
Type of publication: Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Balšaitytė, Aušrinė
Contributor(s): Kulaitienė, Jurgita
Title: Konservavimo būdų įtaka prieskoninių/vaistinių žolelių kokybei
Other Title: The influence of conservation methods on spicy/medicinal herbs quality
Is part of: Jaunasis mokslininkas 2016 [elektroninis išteklius] : studentų mokslinės konferencijos pranešimų rinkinys, 2016 m. balandžio 14 d. / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija, 2016
Extent: p. 98-101
Date: 2016
Abstract: The ain of the research was to evaluate two conservation methods influence on spicy/medicinal herbs chemical composition. Object of the reserch was of five my favorite spicy/medicinal herbs: Sweet basilic (Ocimum basilicum) – ‘Lemon‘, Sweet basilic (Ocimum basilicum) – ‘Toscano‘, Coriander (Coriandrum sativum) – ‘Marino‘, Sperarmint (Mentha spicata) – ‘Garden Mint‘, Levander (Lavandula angustifolia) – ‘Munstead Strain‘ were investigated at the Institute of Agriculture and food sciences of Aleksandras Stulginskis university. Research was carried out in 2015–2016. Were applied two conservation methods for spicy/medicinal herbs: drying to 45 ⁰C and lyophilization. Chemical analyzes were conducted in FOOD raw materials laboratory. By standardized methods were determined amount of dry matter (%) and ascorbic acid (mg 100 g-1). The biggest amount of dry matter were established drying – Levander (Lavandula angustifolia) – ‘Munstead Strain‘ (85.92 %), lyophilization – coriander (Coriandrum sativum) – ‘Marino‘ (89.32 %). The biggest amount of ascorbic acid were established drying – Smoked coriander (Coriandrum sativum) – ‘Marino‘ (44.39 mg 100 g-1), lyophilization – Levander (Lavandula angustifolia) – ‘Munstead Strain‘ (76.51 mg 100 g-1). The biggest dry matter and ascorbic acid amounts were determined using method of lyophilization
Internet: http://af.asu.lt/wp-content/uploads/sites/3/2017/01/AF-straipsniu-rinkinys-2016.pdf
http://af.asu.lt/wp-content/uploads/sites/3/2017/01/AF-straipsniu-rinkinys-2016.pdf
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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