Preservation of different micronutrients in spices, depending on grinding degree
The comparative analysis of preservation of different micronutrients in dried spices depending on grinding degree is carried out. The amount of vitamin C was determined by colorimetric method, ß carotene - by chromotographic and minerals (iron, copper, manganese and zinc) nuclear and absorbing by methods in dried spices, such as green pepper, red pepper, dill, savory and parsley in ground and sliced forms. Vitamin C and ß carotene in larger quantities is found in ground samples (except for sliced red pepper), iron - in ground samples (except for savory), zinc - in sliced parsley, and on other samples and minerals (copper and manganese) of distinctions reliable between tests is not established.