Effect of processing and storage on the ascorbic acid (vitamin C) content of some pineapple varieties grown in the Rivers State of Nigeria

1994 ◽  
Vol 46 (4) ◽  
pp. 335-337 ◽  
Author(s):  
S. C. Achinewhu ◽  
A. D. Hart
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Processing And Storage ◽  
Rivers State ◽  
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

Vitamin C content during processing and storage of pineapple

2006 ◽  
Vol 39 (4) ◽  
pp. 398-412 ◽  
Author(s):  
A. Uckiah ◽  
D. Goburdhun ◽  
A. Ruggoo
Keyword(s):  
Vitamin C ◽  
Processing And Storage ◽  
And Storage

scholarly journals Changes in Antioxidant Activity and Organoleptic Quality of Mixed Fruit Leather during Drying and Storage

2021 ◽  
Vol 31 (4) ◽  
pp. 7-13
Keyword(s):  
Vitamin C ◽  
Food Additives ◽  
Aloe Vera ◽  
Antioxidant Compounds ◽  
Drying Time ◽  
Organoleptic Quality ◽  
Dried Fruit ◽  
Processing And Storage ◽  
And Storage

Fruit leather is a dried fruit product made from one or more different fruits and food additives. It not only gets good taste but also contains many valuable antioxidant compounds such as polyphenols, vitamin C. However, these compounds easily are deteriorated under temperature, oxygen, and light during processing and storage. This study evaluated the effect of drying temperature (50; 60, 70℃), and drying time (9-18 hours) on the change of antioxidant compounds as well as the organoleptic quality of fruit leather mix (gac fruit, papaya, aloe vera, passion fruit seeds). Besides, the retention of antioxidant compounds and color of the product under the different packaging such as polyamide (PA) and aluminum-coated polypropylenen (PP) bags during storage evaluated. The results showed that the sample was dried at 60℃ for 15 hours gave the polyphenol content of 321.67 mg GAE / 100g dm, the vitamin C content of 49.30 mg AAE / 100g dm and water activity of 0.54, moisture content of 17.17%. After storing at room temperature for 2 months, the samples were packed in PA and PP had polyphenol retention of 87.23% and 84.42%, respectively; vitamin C retention of 78.96% and 83.67% respectively, ∆E value of 3.41 and 2.07, respectively. Further studies should be carried out to finding a way to improve stability for polyphenol and vitamin C of the sample.

scholarly journals Effect of preservation method and storage condition on ascorbic acid loss in beverages

2009 ◽  
pp. 1-7 ◽  
Author(s):  
Biljana Cvetkovic ◽  
Marija Jokanovic
Keyword(s):  
Ascorbic Acid ◽  
Vitamin C ◽  
Storage Condition ◽  
Global Market ◽  
Complete Loss ◽  
Know How ◽  
Preservation Method ◽  
Maximum Benefit ◽  
And Storage ◽  
Made In

Global market is flooded with vitamin-enriched foods, mainly beverages. Major vitamins for enriching beverages are the antioxidant vitamins A, C and E. Ascorbic acid is readily oxidized and lost during storage of the beverages, at rates depending on the conditions of storage. This fact is of great importance for the consumer who must know how to store beverages and when to consume them in order to get the maximum benefit of added vitamin C. The objective of this paper was to determine the amount of ascorbic acid lost in beverages applying different preservation methods and storage condition. Beverage was made in laboratory conditions with synthetic L-ascorbic acid added according to the national legislations. After 30 days of storage at 4-8oC ascorbic acid overall loss was from 81.01% to 90.27% in thermally pasteurized samples and from 97.83 % to almost complete loss in samples preserved with sodium benzoate.

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