The extractable β‐carotene content of Guku (Bidens pilosa) leaves after cooking, drying and storage

Publisher Website
Google Scholar
Abstract
Summary  The β‐carotene content of young tender leaves of Guku (Bidens pilosa) was found to be 64 μg g‐1 in fresh samples. The extractable β‐carotene content of Guku leaves boiled for 20 min was 31% greater than that in leaves blanched for 1 min. Boiling for up to 60 min resulted in a 6% decrease of β‐carotene compared with the concentration in blanched leaves. Drying in the sun and in the shade resulted in losses of β‐carotene of 92% and 93% respectively. After 6 days of refrigeration of unblanched leaves, about 38% of the β‐carotene was lost. There was no appreciable change in the levels of β‐carotene after the blanched leaves had been kept frozen at ‐18d̀C for 5 weeks. Blanched mature leaves had 62% more β‐carotene than young leaves.