Ascorbic acid content

If it seems desirable to obtain additional evidence of unfavorable storage conditions, the determination of ascorbic acid content may sometimes be of value, especially if... [Pg.34]

HOWARD L R, SMITH R T, WAGNER A B, viLLALON B, and BURNS E E (1994) Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos , J Food Sci, 59 (2) 362-5. [Pg.312]

De Rosso, V.V. and Mercadante, A.Z., The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola. Food Chem., 103, 935, 2007. [Pg.274]

Green tea quality is dependent to a large extent on amino acid levels, especially that of theanine.97 Ascorbic acid content, although very low, also correlates positively with quality. Free reducing sugars and catechin gallates show a negative correlation.98 Caffeine levels do not have much effect on quality. [Pg.72]

Several vitamins have been recognized in green coffee beans, as might be expected in a plant seed. A relatively high ascorbic acid content is associated with fine-grade coffee beans to be used as seeds.162 Vitamin E has already been mentioned as a component of coffee oil.114... [Pg.151]

Bartlett MK, Jones CM, Ryan AE (1942) Vitamin C and wound healing II. Ascorbic acid content and tensile strength of healing wounds in human beings. N EngJ J Med 226 474-481... [Pg.174]

Giuntini, D., G. Graziani, B. Lercari et al. 2005. Changes in carotenoid and ascorbic acid contents in fruits of different tomato genotypes related to the depletion of UV-B radiation. J. Agric. Food Chem. 53 3174-3181. [Pg.251]

Asami D K, Hong Y J, Barret D M, and Mitchell, AE (2003), Comparison of the total phenolic and ascorbic acid content of freeze-dried and air.dried marionberry, strawberry,... [Pg.322]

Hamouz K, Lachman J, Vokal B and Pivec V (1999), Influence of environmental conditions and way of cultivation on the polyphenol and ascorbic acid content in potato tubers , Rostlinna Vyroba, 45, 293-298. [Pg.325]

Thomas P. 1975. Effect of postharvest temperatures on quality, carotenoids and ascorbic acid contents in Alphonso mangos on ripening. J Food Sci 40 704-706. [Pg.49]

Yahia EM, Contreras M and Gonzalez G. 2001b. Ascorbic acid content in relation to ascorbic acid oxidase activity and polyamine content in tomato and bell pepper fruits during development, maturation and senescence. Lebensm Wiss u-Technol 34 452-457. [Pg.51]

Yahia EM, Soto G, Puga V and Steta M. 2001a. Hot air treatment effect on the postharvest quality and ascorbic acid content in tomato fruit. In Artes F, Gil MI and Conesa MA, editors. Improving Postharvest Technologies of Fruits, Vegetables and Ornamentals, Volume 2. Paris International Institute of Refrigeration, pp. 550-556. [Pg.51]

Thomas P and Janave MT. 1975. Effects of gamma irradiation and storage temperature on arotenoids and ascorbic acid content of mangoes on ripening. J Sci Food Agric 26 1503-1512. [Pg.220]

Pantelidis GE, Vasilakakis M, Manganaris GA and Diamantidis GR. 2007. Antioxidant capacity, phenol, an-thocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries. Food Chem 102(3) 777-783. [Pg.302]

Some horticultural crops such as sweet potatoes, bananas, and pineapples can suffer from chilling injury at low temperatures (Lee and Kader 2000). Chilling injury causes accelerated losses in ascorbic acid content of chilling-sensitive crops. Destruction of ascorbic acid can occur before development of any visible symptoms of chilling injury (Lee and Kader 2000). [Pg.312]

Ascorbic acid is probably the most labile bioactive compound in fruit juices and fruit and vegetable pieces, as we described in the first part of this chapter. Retention of this phytochemical after the nonthermal treatments ranged from 47% to 100%, depending on the intensity of the applied treatment and the product. For example, the greatest losses of vitamin C were found in fresh-cut red lettuce and melon treated with IR and HHP (Fan and others 2008 Wolbang and others 2008), respectively. However, the use of gamma radiation in various vegetables retained 100% of their total ascorbic acid content (Fan and others 2008). [Pg.332]

Agerlin-Peterson M. and Berends H. 1993. Ascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres. LWT Food Sci Technol 197 546—549. [Pg.336]

Mondy NI, Munshi CB. 1988. Chemical composition of the potato as affected by the herbicide, metribuzin Enzymatic discoloration, phenols and ascorbic acid content. J Food Sci 53 475-476. [Pg.219]

It seems reasonable that susceptibility and resistance of different plant species and different varieties within a species should depend on concentrations of endi enous antioxidants. The results of such studies do not give a clear picture Hanson et al. concluded that the range of susceptibility in petunia varieties depended on the ascorbic acid concentration, but Menser found that the ascorbic acid content of tobacco varieties was not related to ozone susceptibility. Ozone resistance of plants can be conferred by application of antioxidants. In the... [Pg.449]

Munda, I.M. (1987) Preliminary information on the ascorbic acid content in some Adriatic seaweeds. Hydrobiologia, 151/152, 477-81. [Pg.330]

Davies, C. S., Ottman, M. J., Peloquin, S. J. (2002). Can germplasm resources be used to increase the ascorbic acid content of stored potatoes . American Journal of Potato Research, 79,295-299. [Pg.53]

Mondy, N. I., Leja, M. (1986). Elfeet of mechanical injury on the ascorbic acid content of potatoes. Journal of Food Science, 51,355-357. [Pg.422]

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