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The Evaluation of Dandelion ( Taraxacum officinale ) Properties as a Valuable Food Ingredient
| Content Provider | Semantic Scholar |
|---|---|
| Author | Amariei, Sonia Gutt, Gheorghe |
| Copyright Year | 2016 |
| Abstract | The qualities of dandelion (Taraxacum officinale), a plant of the spontaneous flora of Romania and the possibility of using it in food were highlighted. Currently used only for consumption as medicinal tea with beneficial effects on the body, dandelion has a chemical composition that allows its use in dairy products, pastries, desserts, etc. In this study were determined the content of mineral elements of plant using ICP-MS spectrometer, antioxidant activity was determined by the DPPH method, the vitamin C was determined by HPLC and the carotene and chlorophyll was determined by spectrophotometric measurements. All parts of the plant, roots, leaves, stems, flowers in fresh state were analyzed. The results demonstrate that the plant can be used throughout the year, so the production does not become a seasonal one because all its component parts have special qualities in terms of chemical composition, both fresh and frozen. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.rombio.eu/rbl3vol21/16.%20Sergiu%20Paduret.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
