| Popis: |
Abstract The objective of this work was to determine some key nutrients in arugula (or rocket) and the effect of heat treatment on its lipoxidase activity. The protein, lipid, carbohydrate, fibre, ash, fatty acid composition, α-tocopherol and carotenoid contents were determined. Due to its importance in lipid degradation, the lipoxidase activity was measured in the raw and cooked leaves. The composition was (% fresh mass): 2.5 protein, 0.3 lipids, 4.1 carbohydrates, 1.3 fibre and 1.8 ash. The lipid phase contained 6.2 mg of α-tocopherol, 5.3 mg of lutein and 3.2 mg of β-carotene. Arugula was found to be rich in α-linolenic acid (48% of the oil). The heat treatment was not sufficient to totally inactivate the lipoxidase activity. |
