Relationship of chemical composition to quality in vegetables

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Article Title:	Relationship of chemical composition to quality in vegetables
Authors:	Angela CAUNII1, Rodica CUCIUREANU2, Andrea MIKLÓSNÉ ZAKAR3, Elena TONEA4, Camelia GIUCHICI4
Affiliation:	1 Faculty of Pharmacy, University of Medicine and Pharmacy “Victor Babes”, Timisoara, Romania 2 Faculty of Pharmacy, University of Medicine and Pharmacy “Gr. T. Popa”, Iaşi, Romania 3 Department of Economic Science And Methodology, Tomori Pál College, Kalocsa, Hungary 4 Banat’s University of Agricultural Sciences and Veterinary Medicine, Timisoara, Romania
Abstract:	The present paper is a study about the role of vegetables and other antioxidant status in human subjects. Vegetables are essential to keep our body healthy and in perfect harmony. Vegetables were characterized and their chemical composition determined. Some of them were not only used for food, but for medicine in minor ailments by the natives. Results of the analysis showed that on dry weight basis, the crude protein content ranged from 23.39 to 27.51 percent. The fat (either extract) ranged from 1.67 to 2.23 percent. Total carbohydrate content ranged from 43.88 to 59.01 percent. The vegetables and leafy vegetables are high in ascorbic acid (Vitamin C). Ascorbic acid content ranged from 38.50 mg/100 g dry sample to 51.34 mg/100g sample.
Keywords:	vegetables, chemical composition, ascorbic acid, antioxidant
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*Correspondence:	Angela Caunii, 1Faculty of Pharmacy, University of Medicine and Pharmacy “Victor Babes”, Timisoara,300041 Eftimie Murgu Square 2A, Timisoara, Romania, E-mail: angelacaunii@yahoo.com