Contents of macro and microelements in fresh and frozen dill (Anethum graveolens L.)

The level of ash and its alkalinity and the contents of potassium, sodium, magnesium, iron, phosphorus, zinc, copper, cadmium, and lead, were determined in green dill (leaves and whole plants, about 20 cm in height, harvest time). The two usable parts were frozen using variable pretreatments (blanching or no blanching) and different storage temperatures (−20 and −30 °C). Analyses were conducted after 0, 3, 6, 9, and 12 months of refrigerated storage. Fresh leaves contained more ash, magnesium, iron, phosphorus, zinc, cadmium and lead but less sodium and copper than whole plants, while the contents of potassium and calcium were similar. Blanching significantly reduced the level of ash and its alkalinity and of potassium, calcium, magnesium, phosphorus, zinc, copper, cadmium, and lead, both in the usable parts of the plant, and of sodium in whole plants and of iron in leaves. During the storage period, changes in the contents of the analysed constituents did not depend on the usable part or storage temperature, being statistically significant only for the contents of iron and copper in the two usable parts of frozen non-blanched dill.