Effect of drying procedures on nutritional composition, bioactive compounds and antioxidant activity of wheatgrass ( Triticum aestivum L)
作者： Chingakham Basanti Devi , Kiran Bains , Harpreet Kaur
DOI: 10.1007/S13197-018-3473-7
关键词:
摘要: Fresh wheatgrass was dried using shade, oven and freeze drying methods. The ascorbic acid β-carotene content of significantly lower (133.13 µg 1.98 mg) in comparison to shade (193.62 µg 2.30 mg) (230.35 µg 3.18 mg) wheatgrass. A iron zinc observed (13.19 6.55 mg) (28.94 7.40 mg) (19.65 8.35 mg) chlorophyll (3.61 g) higher than (2.35 g) (2.14 g) tannin (8.18 mg/100 g) as compared (6.68 mg/100 g) (6.34 mg/100 g) antioxidant activity 50.13, 48.94 53.78%, respectively. study concluded that had preserved maximum amounts chlorophyll, flavonoids, saponins
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