Factors Affecting the Destruction of Carotene in Alfalfa
- 1 December 1949
- journal article
- research article
- Published by University of Chicago Press in Botanical Gazette
- Vol. 111 (2), 165-175
- https://doi.org/10.1086/335584
Abstract
The effect of light, enzymes, and oxygen on the loss of carotene in drying alfalfa was detd. Oxygen was found to be necessary for the destruction of carotene in alfalfa while other factors acted as accelerators. The carotene in leaves was more stable than that in stems, probably because of a greater concn. of naturally occurring antioxidants in leaves. In purified solns. chlorophyll acted as a light-sensitizing agent for carotene destruction. Carotene in leaf extracts was more stable than in stem extracts.This publication has 6 references indexed in Scilit:
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- Studies on Carotene in relation to animal nutrition: Part III. Stability of carotene in plant material with special reference to hay making and storageThe Journal of Agricultural Science, 1942
- Factors Affecting the Carotene Content of Alfalfa Hay and MealJournal of Nutrition, 1935