- Tytuł:
- Mineral components analysis of selected dried herbs
- Autorzy:
-
Zaguła, G.
Fabisiak, A.
Bajcar, M.
Czernicka, M.
Saletnik, B.
Puchalski, C. - Powiązania:
- https://bibliotekanauki.pl/articles/411353.pdf
- Data publikacji:
- 2016
- Wydawca:
- Polska Akademia Nauk. Oddział w Lublinie PAN
- Tematy:
-
physical parameters
de Provence
Basil and Oregano herbs
caloric value
color
minerals
ICP-OES - Opis:
- This study includes the content of water, ash and volatiles in dried herbs like Oregano, Basil and de Provance. Moreover, amounts of H, N and C, and their calorific value were measured. The content of the following elements (Al, Ba, Ca, Cr, Cu, Fe, K, Mg, Mn, Na, Ni, P, S, Sr, Zn) in the tested herbs were established using the ICP-OES method. Basil leaves had the highest nitrogen and ash content at the level 4.5% and 15,9%. These herbs were characterized by a darker color as compared to oregano. Basil contained the richest source of Ca, K, Mg and P, while the lowest was found in herbs de Provence. The best source of Ca, K, Mg and P was basil, while their lowest amount was found in herbs de Provence (containing a mixture of different herbs), which mostly likely was the reason for the low amount of macro- and micro-components.
- Źródło:
-
ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes; 2016, 5, 2; 127-132
2084-5715 - Pojawia się w:
- ECONTECHMOD : An International Quarterly Journal on Economics of Technology and Modelling Processes
- Dostawca treści:
- Biblioteka Nauki
Artykuł