Authors:
Sergiu Pădureţ
Volume 25, Issue 3;
Pages: 137-142; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
This study aims to characterize the burdock leaves, stems and roots as a novel food product and for this purpose the physicochemical parameters (the concentration of soluble substances, pH, total acidity and CIEL*a*b* color parameters), the antioxidant activity, total chlorophylls, carotenoids, tannins, total polyphenol and mineral content were investigated. Burdock samples were divided in three categories: roots, leaves and stems, each sample contained parts of several plants. One - factor analysis of variance – ANOVA strengthened that analyzed burdock samples differ significantly in terms of bioactive compounds (p < 0.001). The highest antioxidant capacity was recorded by stems and the lowest by burdock roots; one way ANOVA analysis highlighted this difference at a level of p < 0.001. Another important aspect is the minerals content; the burdock samples had a significant level of calcium, magnesium, sodium, zinc.
Keywords:
burdock; color; minerals; tannins; total chlorophylls
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Faculty of Food Processing Technology
Royalty