Herbal Header
  • Home
  • Courses
  • Students
  • Contact Us
  • Clinic
  • Research
Make text bigger | Make text smaller
You are here: Home » Research » SSHM Research » 4th Year Abstracts » 2000 » Doris Duncan

Doris Duncan

A Method For Preserving Home-made Herbal Plant Juices by freezing - With stability tests of fresh, frozen and thawed juices

 

Abstract

The project considers a method for producing herbal plant juices on a small scale, up to around 500 ml, and preserving the juices by freezing them as individual 10 ml lots as icecubes.


Juices were made of the following plants:

 

    1: Betula alba - Birch - leaves and very young branches
    2: Galium aparine - Cleavers - aerial parts
    3: Melissa officinalis - Lemon Balm - aerial parts non-flowering
    4: Plantago lanceolata - Plantain - leaves
    5: Taraxacum officinale - Dandelion - leaves
    6: Urtica dioica - Nettle - aerial part before flowering

The frozen juices were researched in storage and stability trials.

 

After thawing the juices were stored at 10 degrees

in the refrigerator. Taste, appearance and smell were tested on each thawed juice.
The pH changes were monitored during frozen storage at -18° C over a variety of months and on thawed juices kept at 10° C in screw cap bottles.


Dry and wet solids were measured as an indication of juice concentration and sediment formation on storage.


The UV and visible light spectrum was measured for changes in the absorbance of the chemical components in the juices occurring during storage.


The total bacteriological count was carried out on juices containing all sediment, a 1:10 dilution of juices and clarified juices by centrifugation.


The fresh juices were analysed for Vitamin C (ascorbic acid) content. Also the changes of Vitamin C content in juices stored at -18° C and 10° C was recorded.


Protein changes in the juices on storage and protein content in fresh juice was demonstrated by polyacrylamide-electrophoresis and analytical method.


The research demonstrated that the juices keep their quality during frozen storage apart from a loss of Vitamin C.


There is a variety of keeping properties of juices stored at 10° C up to one week.

  • Journal
  • SSHM Research ↓
  • 4th Year Research ↓
  • 4th Year Abstracts ↓
  • 2009 ↓
  • 2008 ↓
  • 2007 ↓
  • 2006 ↓
  • 2005 ↓
  • 2004 ↓
  • 2003 ↓
  • 2002 ↓
  • 2001 ↓
  • 2000 ↓
  • MSc Research ↓
  • MSc Abstracts ↓
  • SSHM Research Conferences ↓
  • International Research ↓
  • Research Links
Courses
Apply now
Prospectus 2010-2011
Mar 4, 2010
Prospectus 2010-2011 available in print or online.
[More]

<< <  Page 2 of 2

 
Established by members of The National Institute for Medical Herbalists. Founded by Herbal Medicine Education and Research (Scotland) Ltd.

Contact us :

Maureen & Keith Robertson Medical Herbalists founders of the
Scottish School of Herbal Medicine
Drimlabarra Herb Farm, Kildonan, Isle of Arran KA27 8SE.

email: sshm@herbalmedicine.org.uk

phone: 01770 820 338