The changes in green peas, processed by using freezing and bleaching were
compared with their chemical composition (moisture, ash, sugar, fat). Effect of
freezing and bleaching processes of green peas on the ascorbic acid, total
phenolic compounds
,and antioxidant activity were investigated. Significant
changes were occurred between fresh and processed peas with regard to their
content of ascorbic acid, total phenols, and antioxidant activity as measured by
DPPH. Vitamin C content reduced to 65% in frozen peas and to16% in
bleaching peas. The decreased in total phenols was less, being 150mg/100g fw in
fresh peas reduced to 140 mg/100g fw in bleaching peas, and reached 120mg
/100g fw in freeze peas. These changes have been reflected significantly
(P<0.05) in antioxidant activities. Storage of green peas, frozen or boiled peas,
for 8 weeks, resulted in significant loss in vit C, antioxidant activity(P<0.05).
In this research two methods for preserving the chloroform extract in the
roots of the Ferula hermonis were studied. The first one is summarized in
putting the roots in refrigerators, and the second one is the freez drying of the
roots.
The resul
ts of the experiment have shown that the percentage of waste of the
chloroform extract increased considerably in the first method with the increase
of the time of preservation, whereas in the case of freeze drying method, the
percentage of the waste of the chloroform extract was relatively low compared
to the first method. We think that this method (freeze drying) is practical for
the preservation of the chloroform extract, which expresses the active material
in the ferula hermonis roots, and can be considered as cost – effective as far as
the exploitation of these roots is concerned.
