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SPECTROPHOTOMETRIC DETERMINATION OF THE CONTENT OF CHLOROPHYLLS, CAROTENOIDS AND XANTHOPHYLL IN THE FRESH AND DRY LEAVES OF SOME SEASONING AND AROMATIC PLANTS FROM THE WESTERN AREA OF ROMANIA
Abstract
Aromatic plants have been one of the important concerns of man since the beginning of his existence. Seasoning plants, due to the presence in their composition of active principles with antibacterial and antifungal effect, allow a better preservation of food, a fact that over time has played an important role in preventing possible infections. Chlorophyll is the pigment that gives plants their green color and supports plants in absorbing energy and nutrients. Chlorophyll is found in most green plants and vegetables. Chlorophyll can also benefit the health of the human body as it is a natural source of antioxidants. Green chlorophyll pigments (chlorophyll a and b) and yellow pigments or carotenoide (carotenes and xanthophyll) represent photosynthetic or assimilatory pigments. The purpose of this paper consisted in studies on the comparative content of chlorophylls, carotenes and xanthophyll in the fresh and dry leaves of 12 seasoning and aromatic plants from the Western region of Romania, namely: celery, dill, parsley, lovage, rosemary, thyme, mint, basil, tarragon, sorrel, sage and stevia. Concentration of chlorophylls, carotenes and xanthophyll was determined by a spectrophotometric assay.
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