THE INFLUENCE OF FREEZING ON THE CONTENT OF VITAMIN C, CHLOROPHYLLS AND CAROTENOIDS IN CHIVES (ALLIUM SCHOENOPRASUM L.)

Abstract

In this paper we analyzed the influence of freezing at -18°C for 4 months, for blanched and non- blanched chives (Allium schoenoprasum L.) on the content of ascorbic acid, chlorophylls and carotenoids. In the case of fresh chives, the vitamin C content (determined by iodometric method) was 56.48 mg/100g; for frozen non-blanched chives, were determined losses of 49.91% and for frozen blanched chives, losses of 15.88%. The total chlorophylls concentration (determined by spectrophotometry) in fresh chives was 268.15 µg/g, of which 205.00 µg/g chlorophyll “a†and 63.15 µg/g chlorophyll “bâ€, respectively. After the freezing treatment on the fresh chives there were determined losses of 18.95% from total chlorophylls, 18.27% chlorophyll “a†and 21.14% chlorophyll “bâ€. Freezing of the blanched chives has caused less loss of chlorophylls (9.58% loss of total chlorophylls) compared with the same treatment applied to fresh chives. The content of carotenoids determined by using spectrophotometric methods, revealed that fresh chives had 36.41 µg/g, and losses were of 31.86% for frozen non-blanched chives and of 16.97% for frozen blanched chives.