Tocopherol content of seaweed and seaweed meal: III.—Influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed meal

1969 ◽  
Vol 20 (10) ◽  
pp. 622-626 ◽  
Author(s):  
A. Jensen
Keyword(s):  
Ascorbic Acid ◽  
Tocopherol Content ◽  
Processing And Storage ◽  
And Storage

Effect of Graded Levels of Supplemental Ascorbic Acid in Practical Diets Fed to Rainbow Trout (Salmo gairdneri)

1978 ◽  
Vol 35 (4) ◽  
pp. 431-436 ◽  
Author(s):  
J. W. Hilton ◽  
C. Y. Cho ◽  
S. J. Slinger
Keyword(s):  
Ascorbic Acid ◽  
Rainbow Trout ◽  
Mineral Metabolism ◽  
Salmo Gairdneri ◽  
Iron Mineral ◽  
Storage Losses ◽  
Processing And Storage ◽  
And Storage ◽  
Vitamin Requirement ◽  
Key Words Ascorbic Acid

Deficiency symptoms, including anorexia, lethargy, lying prostrate at the bottom of the tank, scoliosis, and lordosis, were noted 20 wk after the start of the experiment in rainbow trout (Salmo gairdneri) held at 15 °C and fed a diet with no supplemental ascorbic acid. The apparent requirement was 40 mg/kg of supplemental ascorbic acid; however, the amount added to trout diets should be in excess of this level due to processing and storage losses and other factors. The ascorbic acid requirement for rainbow trout appears to vary with the age and rate of growth of the trout in that the requirement is higher in young fish. Ascorbic acid was noted to function in the iron metabolism of rainbow trout. Liver and spleen iron levels were correlated with the ascorbic acid level in the diet and suggest either a redistribution of iron stores due to impaired release of iron from reticuloendothelial stores or an increase in the efficiency of intestinal iron absorption. Scorbutic trout developed a gradual but progressive anemia. Key words: ascorbic acid, rainbow trout, vitamin requirement, iron, mineral metabolism, anemia

scholarly journals Stability of 15 Estrogens and Estrogen Metabolites in Urine Samples under Processing and Storage Conditions Typically Used in Epidemiologic Studies

2010 ◽  
Vol 25 (4) ◽  
pp. 185-194 ◽  
Author(s):  
Barbara J. Fuhrman ◽  
Xia Xu ◽  
Roni T. Falk ◽  
Susan E. Hankinson ◽  
Timothy D. Veenstra ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Large Scale ◽  
Storage Conditions ◽  
Epidemiologic Studies ◽  
Individual Variability ◽  
Estrogen Metabolism ◽  
Estrogen Metabolites ◽  
Time Points ◽  
Processing And Storage ◽  
And Storage

Background In preparation for large-scale epidemiologic studies of the role of estrogen metabolism in the etiology of breast and other cancers, we examined the stability of estrogens and estrogen metabolites (EM) in urine during processing and storage protocols. Methods Fifteen EM were measured using liquid chromatography–tandem mass spectrometry (LC-MS/MS) in first morning urines from 3 premenopausal women. Linear regression was used to model log EM concentrations for each woman, with and without adding ascorbic acid (0.1% w/v), during storage at 4°C (7–8 time points, up to 48 hours), during long-term storage at –80°C (10 time points, up to 1 year), and by freeze-thaw cycles (up to 3). Results Without ascorbic acid, concentrations (pmol/mL) of nearly all EM changed <1% per 24 hours of storage at 4°C, and <1% during storage at –80°C for 1 year; similarly, thawing and refreezing samples 3 times was not consistently associated with losses for any EM. Ascorbic acid had no clear beneficial effect on EM stability in these experiments. Conclusions Given the large inter-individual variability in urinary EM concentrations, changes of the magnitude observed here are unlikely to cause substantial misclassification. Furthermore, processing and storage conditions studied here are adequate for use in epidemiologic studies.

scholarly journals Вплив обробки розчином саліцилової кислоти на якість плодів вишні після зберігання

2018 ◽  
pp. 57-61
Author(s):  
О. В. Василишина
Keyword(s):  
Ascorbic Acid ◽  
Salicylic Acid ◽  
Shelf Life ◽  
Mass Losses ◽  
Wide Range ◽  
Effect Of Treatment ◽  
Pre Treatment ◽  
Delayed Maturation ◽  
Processing And Storage ◽  
And Storage

Плоди вишні мають короткий термін зберігання, всього лише 15 діб при температурі 0 °С. Продовжити його можна шляхом застосування відповідних заходів первинної обробки та зберігання продукції. Один з них – обробка плодів вишні розчином саліцилової кислоти перед зберіганням. Метою нашої роботи було вивчення впливу попередньої обробки розчином саліцилової кислоти на хімічний склад плодів вишні. Для цього плоди вишні сортів Шпанка та Лотівка 2016–2017 року врожаю обприскували за день до збирання водним розчином 50 мг/л чи 100 мг/л саліцилової кислоти. Висушували природним шляхом. Через 24 години знімали з дерева плоди, типові за забарвленням та формою, укладали в ящики №5 по 5 кг у кожний згідно з методичними вказівками щодо зберігання плодів, овочів та винограду. Зберігали в умовах холодильних камер кафедри технології зберігання і переробки плодів та овочів за температури 5±0,5 °С та відносної вологості повітря 95±1 %. Обробка плодів вишні розчином саліцилової кислоти дала змогу подовжити термін зберігання до 21 доби. Найефективнішою виявилась обробка 100 мг/л розчином саліцилової кислоти. Природні втрати маси при цьому становлять 4,9–5,1 %, втрати у вмісті сухих розчинних речовин – 5,3–6,6 %, кислот – 12,3–9 %. Вміст аскорбінової кислоти знижується в 1,3–1,1 рази. Cherry is fruit with a short shelf  life of only 15 days at the temperature of 0 °С. Every year about 20% of product losses are due to the lack of appropriate measures for primary processing and storage of products. Salicylic acid plays an important role in a wide range of physiological and metabolic reactions, including delayed maturation, by delaying the synthesis of ethylene and reducing the physiological diseases of the fruit. However, the effect of treatment with salicylic acid on cherry fruits and their physiological and biochemical parameters has not been investigated. Therefore, the purpose of our work was to study the effect of pre-treatment with salicylic acid solution on the chemical composition of cherry fruit. For this purpose, the day before harvesting with the cherry varieties of  Shpanka and Lotivka of the yield of the year 2016−2017 were sprayed the aqueous solution of 50 mg/l or 100 mg/l of salicylic acid. They were dried by natural way. After 24 hours, the fruit of typical colour and shape were taken from the tree, placed in boxes of 5 to 5 kg each, according to the guidelines for the storage of fruit, vegetables, and grapes. We preserved them in the conditions of the refrigerating chambers of the department of the technology of storage and processing of fruit and vegetables at the temperature of 5±0,5°С and relative humidity of  95±1%. The options were the following: control − unprocessed fruit and cherry fruit treated with a solution of 50 mg/l or 100 mg/l of salicylic acid. The processing of cherry fruit with a solution of salicylic acid allowed to extend the shelf life to 21 days. The most effective treatment was 100 mg/l solution of salicylic acid. Natural mass losses in this case are 4.9−5.1 %, losses in the content of dry soluble substances 5.3−6.6%, acids 12.3−9%, the losses of ascorbic acid are reduced in 1.3−1.1 times. As the results of the correlation analysis showed, the level of natural mass losses strongly is correlated with the content of ascorbic acid (r = -0.65) and titrated acids (r = -0.57). The weight loss factor has the greatest influence on the type of treatment (85.6%).

scholarly journals Variation of Some Antioxidants Content in Rosa Canina L. Fruit During Storage

2018 ◽  
Vol 1 (1) ◽  
pp. 523-528
Author(s):  
Evelina Gherghina ◽  
Daniela Balan ◽  
Gabriela Luta ◽  
Florentina Israel-Roming
Keyword(s):  
Ascorbic Acid ◽  
Urinary Tract ◽  
Viral Infections ◽  
Natural Antioxidants ◽  
Total Polyphenols ◽  
Rosa Canina ◽  
Storage Methods ◽  
Processing And Storage ◽  
And Storage

Abstract Rosa canina L. fruit have been used internally as tea for treatment of viral infections and disorders of the kidneys and urinary tract. Also, it was reported that the R. canina fruit, with its high ascorbic acid, phenolics and flavonoids contents, have antioxidant, antimutagenic and anticarcinogenic effects. Antioxidants neutralize free radicals, which cause oxidative damage to lipids, proteins, and nucleic acids and thus protect the organism. Research studies conducted on this topic have shown that natural antioxidants are involved in protection against many diseases: cancer, cardiovascular diseases and osteoporosis. Different processing and storage methods of the fruit could affect the bioactive nutrients while preserving the antioxidant capacity of them is very important. The aim of this study was to evaluate the effect of storage in a dry or frozen state on the antioxidants content of R. canina fruit. The evaluation involved determination of carotenes, ascorbic acid and total polyphenols using spectrophotometrically methods. Analysis performed on the R. canina fruit showed significant changes in the antioxidants content in fresh, dried and frozen fruit during storage.

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